I have been getting a lot of peppers from my CSA share lately, especially hot peppers. Peppers are nutritional powerhouses! They are full of vitamins A, and C which are powerful antioxidants along with cancer fighting properties and immune system enhancers. They also have vitamin K which promotes proper blood clotting and protects the cells from oxidative damage. Hot peppers help fight bacteria and boost immunity.
My Husband requested that I make some hot pepper relish so that was my project for the day. Because I was making more than one jar, I decided to can them. I sterilized my jars in the dishwasher on the “Sani” cycle and the lids in boiling water. I added water to my stock pot to boil for canning when I was ready to put in the jars. Meanwhile, it was time to prepare the peppers.
I did have a recipe that I loosely followed. It is from Food.com and was posted there by “Gator Lady”.
2 tablespoons corn starch.
I did not have the exact amounts of peppers the recipe called for. I wore latex gloves to keep the heat of the peppers away from my skin. I seeded the bell peppers and cut the tops off of the cayenne and jalapeno peppers, cut the onions, and peeled the garlic. I kept the seeds in the hot peppers. They can be removed for less “heat”.