Well, not quite...

I posted on Mon. that I was glad my canning season was over. Well, I should have said "mostly" over. My husband made a run through the remains of the garden & came in with a big basket full of jalapeno peppers. So yesterday I canned 5 more pints of sliced peppers.
I see lots of nachos and spicey food in our future!

How to can jalapeno slices:
#1 most important tip is WEAR GLOVES!!!
Next wash and slice the peppers. (you could remove the seeds, but who really has time for that?)
Place in clean jars.
Then in a big pot fill with half white vinegar & have water.
Put 1/4 tsp salt into the jars on top of the peppers.
The pour the very hot vinegar water mixture on leaving the headspace.
Quickly wipe rims & put on your lids & rings.
Leave untouched on the counter & they will seal.
--Now, technically the book says you have to water bath process these for about 10 minutes. So I need to add that. --However I don't & they have lasted for years. So it's up to you.

Canning season

My summer canning season is over...whew!

Now time to start some decluttering that's gotten away from me!

Kittens

Our kitten babysitting job ends today. Do you think they are going to miss each other???

(Ours is the striped one)

Quesadillas de Camerones

Easy Southern Supper

Purple Hull Peas with Ham

3 cups fresh or frozen purple hull peas
1/2 lb ham chopped in little chunks
1/2 small onion (chopped in little chunks)
1 tsp. cajun seasoning
1 tsp. salt
1/4 tsp. pepper
6 cups water

Put all in crockpot. Set to low and let cook for about 6-7 hours. Serve over rice & with a big hunk of cornbread on the side!