Jalapeno Jelly/ canning supplies and deer...

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Ok...read about making jalapeno jelly by boiling the 'penos in water and sugar. Is there anything else I should do or try? I don't have a canner or steamer where I am...

Also, I'm in Iowa....with just a few weeks before possible probs with Y2K I'm trying to make some preperations...I'm told that Mason jars and lids are 'seasonal' up here. So what are my options besides buying canned goods and dehydrating some of the fresh items like I have been doing?

Last but not least...anyone in this area got some deer or cow meat they want to sell? Too much in the freezer perhaps?

-- Satanta [the Whitebear] (SatantasRealm@mailcity.com), November 30, 1999

Answers

Here's a good way to make Jal. Jelly. Cut 10 or 15 peppers in half and remove the seeds and stem. Chop them real fine or put through a food grinder. You can grind up a couple of bell peppers and an onion if you like. Keep the juice. Boil the peppers,l cup white vinegar, 5 cups of sugar for 10 minutes. (boil the other stuff with it if you added it). Then add a bottle of pectin and boil hard for l minute. Pour it in jars and water bath for 5 minutes. You can water bath in any big pot aslong at you have a rack in the bottom and a lid. Make sure the jars are covered with boiling water and don't start counting the minutes until the water is boiling good. If you still want jars and lids you can call the Ball Company at l=800=240-3340. I'd put an ad in the paper first. It's not cheap to order them from the factory. I use l/2 gal. jars to store milk and honey and sometimes its hard to find them. Otherwise I look at yard sales and estate auctions to pick them up during the year.

-- Peggy Carr (wclpc@cookeville.com), December 01, 1999.

Peggy...thanx! That recipe sounds MUCH better than the one I have! I also have a recipe that you take Habanero peppers...cut in half and stuff a jar of honey with them...let it set for a few weeks then remove the peppers...good stuff!

-- Satanta (SatantasRealm@mailcity.com), December 01, 1999.

Is it cold enough in Iowa to make an outdoor cold storage box for storing fresh veggies, fruits, and smoke cured meats? It was below 30 F here in FL last night but won't last. Use the advantages of your location if you can. LOL

-- Eve (gen3eve@aol.com), December 02, 1999.

in Iowa now it's cold enough for that....having a lte start to Winter but the temps are dropping a bit everyday with the night temos in the mid 30's, day temps in the mid and upper 40's....only thing is..I'm getting ready to move to the mountains in AZ....so building an outside storage locker is pointless at the moment, I guess... ;)

-- Satanta (SatantasRealm@mailcity.com), December 02, 1999.

the great thing about Y2K is that after january 1st when nothig of a life threatening nature has occurred, many people will be getting rid of the stuff that they bought and the price should be great. unless you need jars for this year's produce, wait until closer to the time you can readily use them for next year's produce and the price should be better. The time before a move would logically be used to get rid of things you don't need, not buying stuff that you won't need in the imediate future.

-- kirby johnson (kirby@selco.lib.mn.us), December 03, 1999.


Depending on where you are in Iowa you may want to check out the Amish "Community Store" Between Kalona and Riverside, Iowa. (there's a sign on the highway). They stock canning supplies year round at great prices. Otherwise follow the advice on running an ad and hitting garage sales and auctions.

-- Kathy (redfernfarm@lisco.com), December 04, 1999.

If you live around where there are dairy cows you might check with some of the small family farms that might have beef from a dairy type animal for sale. it usually isn't great for steaks,and such but if you can it either in cubes or ground it comes out fork tender and full of flavor. in years past we've even caught beef roasts on sale and bought and canned them....ron

-- ron in n.y. (ronmister@hotmail.com), December 05, 1999.

Don't know how I've missed this question for so long, but I agree with Ron about dairy type animals. In my opinion, there is little better than a Jersey bull calf for meat, even raised to several hundred lbs. Much cheaper than a "beef" animal, and absolutely succulent and delicious - much more so than most dairy breeds. But then I don't like the well advertised puny beers either! Good luck! Brad

-- Brad (homefixer@mix-net.net), February 22, 2000.

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