I had a small amount of mini sweet peppers that I wanted to can up - and make sure we like them after a few weeks in the pantry before making any more.  I followed the NCHFP process for "marinated peppers" but, I omitted the garlic in mine.  I made two pints and will be taste testing them within a month. I will come back and update this post once tasted!  ~Enjoy! Diane 

Marinated Peppers
Bell, Hungarian, Banana, or Jalapeno

• 4 lbs firm peppers*
• 1 cup bottled lemon juice
• 2 cups white vinegar (5 percent)
• 1 tbsp oregano leaves
• 1 cup olive or salad oil
• 1/2 cup chopped onions
• 2 cloves garlic, quartered (optional)
• 2 tbsp prepared horseradish (optional)

Yield: About 9 half-pints.

* Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
For hot style: Use 4 lbs jalapeno peppers.
For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers.
For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.

Procedure:
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Select your favorite pepper. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers.
Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400ºF) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.

Process Half Pint and Pints in a Boiling waterbath: 
15 minutes  0-1,000 feet
20 minutes 1,001-6,000 feet
25 minuted above 6,000 feet 

Recipe by: NCHFP 
Photos by: Diane Baker for Canning and Cooking at Home 

    Make your own Craisins at home!  Using cranberries - you can create these wonderful bits of fruit to add to any recipe or eat just 'as is'... perfect for scones, cookies and baking! This is a guest post from JD - thanks JD for experimenting with your fresh cranberries! ~Enjoy! Diane

Homemade Craisins
Ingredients: 
1-1/2 cups water
2 cups sugar (or honey or a combination of both) 
2 pounds cranberries

Directions:
  Combine the sugar and water together in large pot or saucepan and bring to a boil. Boil until sugar all the is dissolved. Add in washed/rinsed cranberries and continue cooking until all berries have popped. Pour into strainer and allow to drain. Spread on dehydrator sheets and cook at 135f until dry but, still soft and pliable.  Stirring may be required several times. One done, Let the craisins cool - then spray ever so lightly with olive oil to keep craisins from sticking together. 
​

     We don't eat Alfredo sauce often but, its great to have an easy 'homemade' recipe for this sauce.  I had to throw together dinner quickly the other night and found this great recipe from The Recipe Critic.  I plan on utilizing this sauce recipe more in chicken dishes and casseroles as well...  I do make my 'One Pot Chicken Alfredo' which we do love but, the addition of Italian spices and cream cheese to this sauce really enhanced the overall flavor!  ~Enjoy! Diane  

The Best Homemade Alfredo Sauce
(great over any pasta!) 

Ingredients::
1/2 cup butter
2 cups heavy whipping cream 
4 ounces cream cheese
1/2 teaspoon minced garlic, optional*
1/2 - 1 teaspoon garlic powder, optional*
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grated Parmesan cheese 

Directions:
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
​
**garlic note: if you love garlic, add 1 tsp powder and the minced garlic. if you just "kind of like" garlic, add in 1/2 teaspoon garlic powder. if you prefer no garlic, then omit entirely.
recipe from: The Recipe Critic
photos by: Diane Baker for Canning and Cooking at Home 

     This is totally on my "to make list" - thanks to JD for sharing his 'kicked up a notch' Cheese Soup.  ~Enjoy! Diane 

Tequila Cheese Soup 
*guest post by JD Provence 

Ingredients: 
1 quart milk (4 cups) 
2 cups of chicken broth
8 ounces Velveeta, cubed
1 large red bell pepper, diced
1 medium sweet onion, peeled & diced
3 stalks celery, diced
1 to 2 jalapenos, sliced (optional)
1/4 cup cooking oil
3 Tbsp butter 
3 Tbsp all purpose flour
1/2 cup tequila (optional)
1 tsp black pepper
Salt to taste

Directions: 
     Heat oil and saute vegetables until onions are translucent, about 10 minutes. Add broth and continue cooking, over medium high heat, until all vegetables are tender. Meanwhile, in separate pan, melt butter and add in the flour to make a roux. Slow!y add milk and simmer until all roux is absorbed, then add cheese and broth/vegetable mix, continue simmering over medium heat, constantly stirring, until all cheese is melted. Add tequila and black pepper, simmer over medium low heat 10-15 minutes. Garnish with grated cheddar cheese and diced tomatoes. Serve with tortilla chips or crackers

Recipe & Photos by: JD Provence for Canning and Cooking at Home

   This recipe seems long and perhaps "involved" but, once you get going- its goes fast and if anything - you've got a great base recipe for chicken nuggets.  My usual Sweet & Sour Chicken has a combination of sweet peppers, pineapple and onion in the dish - I thought I'd give this recipe a try and make any adjustments in the future.  This did turn out to be an excellent dish! The chicken was moist and tender, with its light coating and sauce being a perfect addition. I will be adding a splash of sriracha sauce to my next batch of sauce to make this a spicy sweet & sour. My husband said he got the sweet & sour flavor that hinted more towards a slight BBQ taste. I agree. I think this may have just a touch too much 'sour' from the apple cider vinegar in it and adjusting that down the next time I make this dish.  Don't get me wrong, its a great dish and I can see me using the chicken preparation step in many future dishes (like sesame chicken and honey/orange chicken)  I can't wait to try different sauce combinations. ~Enjoy! Diane 

Sweet & Sour Chicken {Quick Fry/Oven Baked} 

Ingredients
2 large chicken breasts: boneless, skinless, cut into 1-inch chunks
salt and ground black pepper, to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup canola or vegetable oil

For the sweet & sour sauce
3/4 cup sugar
1/4 cup plus 2 tablespoons apple cider vinegar 
1/2 cup ketchup
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1 teaspoon sriracha sauce, *optional for a spicy kick

Directions: 

1. Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one small batch at a time (6-8 pieces) dip the chicken into the eggs.
4. Heat oil in a large skillet or saucepan. Add chicken, in small batches and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
5. Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 45 minutes, turn chicken once or twice while baking to coat evenly in sauce.
6. Serve immediately over steamed rice or noodles. 

Recipe adapted from: Mel's Kitchen 
Photos by: Diane Baker for Canning and Cooking at Home