November is almost over and December is quickly approaching. In most parts of the country the temperature has already dropped and some folks even have snow on the ground.
If you have ever visited or lived in Texas than you know the weather can be crazy. Yesterday we were at a sunny 70 degrees and the kids wore shorts to school.
Last night our temperature dropped 25 degrees in 2 hours, so right now its a cold 45. Texas weather is unpredictable to say the least.
Down right crazy if you ask me. One day it’s hot and the next day it’s cold. I always say we get two seasons out here summer and winter and nothing in between.
Hot Pepper Sauce or Vinegar
4 – cups distilled white or apple cider vinegar
generous pinch of salt
8 – whole garlic cloves
4 – clean pint size jars
Peppers Varieties:
Jalapeno Peppers
Cayenne Peppers
Mexican Green Chili Peppers
Green, Yellow or Red Bell Peppers
Banana Peppers
Start by sterilizing your jars. The dishwasher is fine for the jars; especially if it has a sanitize cycle. Otherwise put the jars in boiling water for 10 minutes.
I just put the lids and rings in a small pot of almost boiling water for 5 minutes.
Wash the peppers by rinsing them in cold or lukewarm water. Boil the distilled white vinegar or apple cider vinegar.
Add the salt and mix to combine and and turn off heat. (The amount of vinegar will depend on how many jars of peppers you have).
Pack a variety of clean peppers into each jar and add the garlic cloves (2 for half pints, 4 for pints and 6 for quart size jars).
Using a ladle pour the vinegar into the sterilized jars filled with peppers,
Make sure the peppers are completely covered with the vinegar. Fill the jars, leaving 1/2-inch of head space.
Wipe the rim of the jars with a clean cloth. Add the lids and rings and screw on tightly. Not overly tight just snug.
Fill a large canning pot with water. Add the jars and make sure they are covered with at least 1 inch of water.
Bring the water to a boil and continue boiling. Keep the water boiling. Boil half pint and pint size jars for for 10 minutes. If using quart size jars boil for 20 minutes.
Lift the jars out of the water and let them cool on a wooden cutting board or a towel. Once the jars are cool check to see if the lids have sealed.
I used mason jars, but any decorative jar that has a lid that will seal will work.
Properly canned jars have a shelf life of about 12 months enjoy .
