With long distance guidance from FarmMom, I've dipped my toe in the pool of canning now. This jam seems like it will be ossum, fingers crossed. I seeded and veined the peppers thoroughly, but I expect it will still be too spiky for some appetites. I spect it'll be perfect on a turkey sammy or with roast pork. The possibilities abound. Yum!
It's a little thrilling when you hear first one, then a chorus of the little lids snapping sealed. Cute!
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