Jesse Newton
More ideas from Jesse
Canning: Hot Pepper Jelly- 1/2 cups finely chopped red & green hot peppers   1 small sweet bell pepper finely chopped   1 1/2 cup white vinegar (5% acidity)   6 cups sugar   1/2 teaspoon butter (this reduces foam)   6 oz Certo pouch (Sure-Jell fruit pectin)   1 teaspoon red food coloring, optional

Canning: Hot Pepper Jelly- 1/2 cups finely chopped red & green hot peppers 1 small sweet bell pepper finely chopped 1 1/2 cup white vinegar (5% acidity) 6 cups sugar 1/2 teaspoon butter (this reduces foam) 6 oz Certo pouch (Sure-Jell fruit pectin) 1 teaspoon red food coloring, optional

HOW TO MAKE A SOURDOUGH STARTER. Day by day pics & recipe from Cafe Fernando.

HOW TO MAKE A SOURDOUGH STARTER. Day by day pics & recipe from Cafe Fernando.