08/27/2026
🌶Jalapeños from two plants that I have growing in grow bags. 6 pounds of spicy goodness!
I picked the peppers last evening. This morning, I sliced every single one into 1/8" - 1/4" slices while sterilizing jars in my canning pot. I then packed the sliced peppers into pint jars along with some mustard, celery seed and solution. I added the jars to the canning pot, doing a 10 minute boil and a 5 minute cool down. Viola! 12 pints of pickled jalapeños. As I sit here, I hear the "POP" of the jars sealing. I will freeze the leftover peppers.
I will feed the plants tomorrow and I look forward to a second flush of fruit in the coming weeks.
❇️ I captured the photo with the blue bowl after using quite a few peppers (I forgot to take a photo earlier). It was heaping over the top with peppers.