I have just found your videos on RUclips and I absolutely love watching you can, this pepper relish looks so delishous! Brings back so many memories of my grandmother and how she took such pride in her canning, you are doing a wonderful job and I'm sure you have been doing this for a while. Thank you for the great videos!! ❤😊
Hi Carter! I will definitely be making this one. I canned pickled jalapeños today and I will do the hot pepper relish tomorrow. Thank you for the inspiration. ❤
I was trying to figure out what to do with all my Jalapeno peppers. Carter, you have given me another task. I'm so excited. Also, once my Red Sweet peppers are ready, I will try something new and make Red Pepper Spread. Have you ever made that? Yesterday was a big canning day for me as well. I processed 8 pints of Canned Coleslaw, 5 pints of smoked pork shoulder, and 3 pint-in-half-size jars of white northern beans. I checked this morning, and everything was sealed (for jar lids); I'm so excited. I wish I could can every day.
Great canning day for you yesterday! You need more weekend in the week! Red pepper spread sounds delish! I've never made it, but I hope you'll keep me posted! This pepper relish is perfect for all those jalapenos!
@@growandpreserve It was, and yes, I do need more weekend in the week. I will have a short work week this week. So I plan to can a lot of my beef in my freezer, possibly make some of your Texas chili, and can it. I think it will be a hit with the Mr. 😀lol. I will keep you posted When I try to make the Red pepper spread. Maybe I will eventually start uploading cooking/ Canning videos for you, lol I'll need to try and upload pictures here somehow. Thank you again for all you do. 🥰
Thought I would let you know I made these peppers today! We sampled the extra liquid to get an idea of the taste and heat and Oh. My. Goodness! They are delicious! Thank you so much! I also have the same steamer you featured in this video and I love it too!
I just made a batch and it's delicious!!! I can see this going on everything for myself and my son! Another hit Carter! Keep them coming!! Rick@@growandpreserve
That's a good idea, Wendy! I'm planning a garden wrap-up toward the end of the season, talking about what went well, what didn't, and how my plans for next year are shaping up. I'll do it then. Meanwhile, if you have any specific questions, feel free to ask.
I made that recipe today the more sweet variety and its delicious. I had to half the recipe as I didnt have a ton of banana peppers but it come out excellent. Thanks
Until you have to lift it! It is a Wolfgang Puck 12 cup machine. I've had it for 20+ years and the darned thing is in perfect shape! It struggled with my first batch of almond butter, but it has handled everything else perfectly, including other batches of almond butter. Unfortunately, I'm not seeing it anywhere retail. Sorry, I can't be more helpful, Gina. So glad to have you here!
Looks wonderful. The best part it is made in the food processer. Your peppers look great. Mine are experiencing blossom end rot when they are about the size of your thumb. Will be using Epsom salt tomorrow. It is still so hot here think I will prune and get later summer crop. Bummer.
Ugh. Blossom end rot is so disappointing, isn't it? It's probably a really good idea to prune and wait for a later crop. You certainly have time for it. All of my Amish paste tomatoes last year ended up with it. Between the stifling heat, blistering sun, and sporadic rain you've had this year, it's a wonder you've been able to keep them going!
@@growandpreserve I'm adding some Epsom salts will see if that helps. Searching my cabinets for half pint jars to can pepper jelly. Cooler day only 92 today. Yippee.
@@donnamullins2089 You may need to stock up on half pint jars! For me, this is half pint season. As a family of two, half pints are just right for all the salsas, relishes, hot sauces and fruit preserves of the season. Enjoy those cool temps! 🙄 Keep me posted on your peppers!
Carter, I love all of your videos! Everything always looks absolutely delicious. I am very intrigued with the steam canner. Is there any reason to have it and a water bath canner?
Thanks so much, Vicki! I found several reasons to have both a steam canner and a water bath canner. 😂. But, in terms of functionality, no need for a steam canner over a water bath canner. I did it because: my water bath canner is massive (so big it has to live in the garage), extremely heavy to carry to the sink to empty the water, and takes forever to heat up. The steam canner is super light, fits in my kitchen cabinet and heats up quicker. The steam canner holds 7 quarts, 8 pints or 10 half pints. The one thing the steam canner can't do that a water bath canner can is to process for long periods of time. The steam canner would just run out of water too soon. This is the one I bought: amzn.to/3KdG7Tb Hope that helps!
Hi Carter, this looks and sounds delicious, and I'll be making it for sure. Three jars down already! Tell me, do you regret not using gloves in the prep? Great video!
Actually, the gloves were a total non-issue. Because I could cut in such big chunks, I really didn't have but minimal contact with the seeds. It could have been ugly though! So glad you want to make this one. I'm really happy with it.
Hey, Rick! Good to see you. I haven't tried it, but I think you might get a softer product than you likely want for a relish. I wonder if you could turn them into refrigerator pickles as they come in, then turn those into this relish when you have enough...just thinking out loud here, but I think that's the direction I would go.
For the most part, meme. It is heat stable, so baking and cooking with it are fine. It is slightly less sweet than sugar but can be subbed 1:1. Unlike sugar though, it will not help preserve the color and texture of foods in canning. I just keep this in mind for quantities that we can eat within a year or so. It is still safe. It just loses some of its color and texture. Also, I do not use it for recipes that call for massive amounts of sugar. First, because it would be very expensive to use that much and second, because there are so many lower sugar recipes that are easy to sub. I’ve been using it in most everything for a couple years. On the baking side, note that it does brown, so you may want to tent your muffins before they’re done. Hope that helps!
Might you share where you got your vinegar caraf with lid? It seems like i heard you mention it before but cant seem to find it. I looked on your Amazon page as well. Searched everywhere before bothering you, sorry.
Hey, Brandi! I use powdered allulose in all my recipes (canning or cooking) that call for sugar. This is the one I use: amzn.to/3Dr8byr Hope that helps!
Mild for you then! It's good to get those cukes out of the way. I have a couple dozen baby cucumbers on the vine now. Just waiting for them to explode! Hope you're having a good (cooler!) weekend, Constance!
Just found your channel and I want to try your relish. What did you use instead of sugar? Was it allulose? This doesn't affect the canning? It will still remain shelf stable?
Yes! I use allulose in the majority of my canning because my husband needs to be sugar-free. It is heat stable and will can absolutely fine. One caveat...often sugar's primary preservation role is to maintain texture and color of the fruit/veg. Allulose does not do that. I find the best looking product is in the first 12 months or so, although for taste and safety, they're fine well after that. Hope that helps!
I just made this! It seemed very liquidy (is that a word?) Yours seemed thicker. I took a little taste. Yum! Can't wait to try it after it has set for awhile.
Hi Carter, I’m still new to preserving. I’ve just started this hobby a year ago. It has become addictive lol. My question is why do we need to simmer for twenty minutes n process for 10 minutes? Like why not simmer 10 minutes? Won’t it still be cooked? Just wondering. Thank you.
Usually cook time instructions help the product collapse enough so you can fill the jar more full. Less cooked things tend to float as they collapse in the canner. That being said, some cook times I do find overkill. You be the judge, just be sure to pack it hot.
I’m excited to do this one. Can you compare the difference in taste between cowboy candy and the flavor of this one? The recipes are very similar. I have peppers to process for myself and to gift to friends who are already hooked on the cowboy candy. I’d love an opinion on taking the risk…😅
Thanks for asking the question, Tandyhn! I should have addressed this in the video. This is far less sweet than cowboy candy. I'd say it's closer to the level of sweetness of a sweet pickle relish, probably a bit less. If you've hooked them on cowboy candy, this one likely won't hit the same spot. 😏
Make him watch the movie "NOTEBOOK" 20 times ma'am !!! Noah made Ms Alley a studio to paint as that was her passion !!! Well, same diff !!! I shall have divorce lawyers standing by to take your call Ma'am 🤣🤣🤣‼🥰
Ms Carter, we are almost out of time !!! I am a Watchman as in Ezekiel 33 !!! By the end of Jan. 2024, you shall get my drift !!! There shall be plenty of food, but we won't be able to afford it !!! God Bless 😇
BTW, thanks to you on canning dry taters I now have a way to use up 800 pounds of taters going bad as they are sprouting in my cellar !!! This is your gift, preparing others & you know not your gift from He as food is your Calling 😇 @@growandpreserve
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I made 11 half pints of this relish today…..so good! Thank you Carter for the inspiration!
Yay, Pam!
I have just found your videos on RUclips and I absolutely love watching you can, this pepper relish looks so delishous! Brings back so many memories of my grandmother and how she took such pride in her canning, you are doing a wonderful job and I'm sure you have been doing this for a while. Thank you for the great videos!! ❤😊
Welcome, Denise! Thank you so much for the kind words. I bet I would have liked your grandmother! So glad to have you here.
So happy I made this! Didn't imagine it would be so delicious! Also made your pickled peppers, they have become a favorite! Love your channel, Carter!
Woohoo, Rita! I'm so glad you love it!
This would be great to do in small jars and give at Christmas time. Thanks for sharing!
Yes! Gorgeous colorful gift for Christmas!
Hi Carter! I will definitely be making this one. I canned pickled jalapeños today and I will do the hot pepper relish tomorrow. Thank you for the inspiration. ❤
Het, Red! I think you're going to be happy with this one! Keep me posted!
I was trying to figure out what to do with all my Jalapeno peppers. Carter, you have given me another task. I'm so excited. Also, once my Red Sweet peppers are ready, I will try something new and make Red Pepper Spread. Have you ever made that?
Yesterday was a big canning day for me as well. I processed 8 pints of Canned Coleslaw, 5 pints of smoked pork shoulder, and 3 pint-in-half-size jars of white northern beans. I checked this morning, and everything was sealed (for jar lids); I'm so excited. I wish I could can every day.
Great canning day for you yesterday! You need more weekend in the week! Red pepper spread sounds delish! I've never made it, but I hope you'll keep me posted! This pepper relish is perfect for all those jalapenos!
@@growandpreserve It was, and yes, I do need more weekend in the week. I will have a short work week this week. So I plan to can a lot of my beef in my freezer, possibly make some of your Texas chili, and can it. I think it will be a hit with the Mr. 😀lol.
I will keep you posted When I try to make the Red pepper spread. Maybe I will eventually start uploading cooking/ Canning videos for you, lol I'll need to try and upload pictures here somehow. Thank you again for all you do. 🥰
@@loricook7670 My pleasure! You can always email pics to me at carter@growandpreserve.com.
@@growandpreserve I will do that. Thank you!!!
Thought I would let you know I made these peppers today! We sampled the extra liquid to get an idea of the taste and heat and Oh. My. Goodness! They are delicious! Thank you so much! I also have the same steamer you featured in this video and I love it too!
So glad you loved these, Nancy! It's quite ridiculous how many batches I've made of them now! How did we live without the steam canner??
Can't wait to make this one Carter!! Thank you!!
Great, ranger! Keep me posted!
I just made a batch and it's delicious!!! I can see this going on everything for myself and my son! Another hit Carter! Keep them coming!! Rick@@growandpreserve
Yay! Thanks for letting me know, Rick!@@ranger2055
Going to make this today after work. Super excited! Thank you again for sharing ;)
Excellent, Lori! Keep me posted!
@@growandpreserve I sure will!
Can you share a list of your favorite seeds. Thank you!!
That's a good idea, Wendy! I'm planning a garden wrap-up toward the end of the season, talking about what went well, what didn't, and how my plans for next year are shaping up. I'll do it then. Meanwhile, if you have any specific questions, feel free to ask.
I made that recipe today the more sweet variety and its delicious. I had to half the recipe as I didnt have a ton of banana peppers but it come out excellent. Thanks
Wonderful, April! Thanks so much for reporting back. So glad to have you here!
I can’t wait to make this one. We love spicy food! This one looked pretty easy too.
It's very easy, Cindy! Adjust the heat level to your liking! Let me know what you think of it.
What kind of food processor do you use? It looks user friendly!
Until you have to lift it! It is a Wolfgang Puck 12 cup machine. I've had it for 20+ years and the darned thing is in perfect shape! It struggled with my first batch of almond butter, but it has handled everything else perfectly, including other batches of almond butter. Unfortunately, I'm not seeing it anywhere retail. Sorry, I can't be more helpful, Gina. So glad to have you here!
Looks wonderful. The best part it is made in the food processer. Your peppers look great. Mine are experiencing blossom end rot when they are about the size of your thumb. Will be using Epsom salt tomorrow. It is still so hot here think I will prune and get later summer crop. Bummer.
Ugh. Blossom end rot is so disappointing, isn't it? It's probably a really good idea to prune and wait for a later crop. You certainly have time for it. All of my Amish paste tomatoes last year ended up with it. Between the stifling heat, blistering sun, and sporadic rain you've had this year, it's a wonder you've been able to keep them going!
@@growandpreserve I'm adding some Epsom salts will see if that helps.
Searching my cabinets for half pint jars to can pepper jelly. Cooler day only 92 today. Yippee.
@@donnamullins2089 You may need to stock up on half pint jars! For me, this is half pint season. As a family of two, half pints are just right for all the salsas, relishes, hot sauces and fruit preserves of the season. Enjoy those cool temps! 🙄 Keep me posted on your peppers!
Carter, I love all of your videos! Everything always looks absolutely delicious.
I am very intrigued with the steam canner. Is there any reason to have it and a water bath canner?
Thanks so much, Vicki! I found several reasons to have both a steam canner and a water bath canner. 😂. But, in terms of functionality, no need for a steam canner over a water bath canner. I did it because: my water bath canner is massive (so big it has to live in the garage), extremely heavy to carry to the sink to empty the water, and takes forever to heat up. The steam canner is super light, fits in my kitchen cabinet and heats up quicker. The steam canner holds 7 quarts, 8 pints or 10 half pints. The one thing the steam canner can't do that a water bath canner can is to process for long periods of time. The steam canner would just run out of water too soon. This is the one I bought: amzn.to/3KdG7Tb Hope that helps!
Thank you so much... I'm new to a lot of this and really appreciate you! I get really excited when I watch your videos!
Hi Carter, this looks and sounds delicious, and I'll be making it for sure. Three jars down already! Tell me, do you regret not using gloves in the prep? Great video!
Actually, the gloves were a total non-issue. Because I could cut in such big chunks, I really didn't have but minimal contact with the seeds. It could have been ugly though! So glad you want to make this one. I'm really happy with it.
@@growandpreserve I once, years ago, deseeded bird's eye chilies without gloves. Lots of them... I will never forget it, nor will I repeat it..
@@erikalouwrens3992 Yes! No need to learn that lesson twice!
Hi Carter, I have a question about the peppers for the relish. Can they be thrown in freezer until i have enough to make a big batch? Thanks, Rick
Hey, Rick! Good to see you. I haven't tried it, but I think you might get a softer product than you likely want for a relish. I wonder if you could turn them into refrigerator pickles as they come in, then turn those into this relish when you have enough...just thinking out loud here, but I think that's the direction I would go.
@@growandpreserve Thank you Carter, I will give it a try!! We just love this recipe!! I have one jar left from last summer lol
@@ranger2055 If you remember, please let me know how that works for you, Rick. I'm sure others will have the same question.
I am not familiar with Allulose sweetener, can you substitute it one to one with sugar? In canning as well as baking? Love your videos!😊
For the most part, meme. It is heat stable, so baking and cooking with it are fine. It is slightly less sweet than sugar but can be subbed 1:1. Unlike sugar though, it will not help preserve the color and texture of foods in canning. I just keep this in mind for quantities that we can eat within a year or so. It is still safe. It just loses some of its color and texture. Also, I do not use it for recipes that call for massive amounts of sugar. First, because it would be very expensive to use that much and second, because there are so many lower sugar recipes that are easy to sub. I’ve been using it in most everything for a couple years. On the baking side, note that it does brown, so you may want to tent your muffins before they’re done. Hope that helps!
Going to make this today hopefully! BTW - what spice jars do you have and where did you get them?
Great, Patricia! Keep me posted! These are m spice jars. I love them. I have several sets. amzn.to/3DSBDh3
@@growandpreserve drinking bottles come up that are colored?
@@patriciaking1577 That's just the "juice" they have in them to make it look pretty. The bottles are clear. Scroll through the pictures. Confusing!
Might you share where you got your vinegar caraf with lid? It seems like i heard you mention it before but cant seem to find it. I looked on your Amazon page as well. Searched everywhere before bothering you, sorry.
Ask questions anytime! i actually just put these in the storefront last night because someone else asked about them. Here you go: amzn.to/41fLloR
Hi! What sugar substitute did you use? I couldn't quite understand what you said you used for your husband who is sugar free.
Hey, Brandi! I use powdered allulose in all my recipes (canning or cooking) that call for sugar. This is the one I use: amzn.to/3Dr8byr Hope that helps!
Another great idea, but I'd have to go mild on mine. Today was cucumber day! 8 pints sweet relish 1 and 1/2 gallons dill spears and whole!!!
Mild for you then! It's good to get those cukes out of the way. I have a couple dozen baby cucumbers on the vine now. Just waiting for them to explode! Hope you're having a good (cooler!) weekend, Constance!
What about the pectin and sugar?
No pectin needed on this one. I use Allulose instead of sugar.
Just found your channel and I want to try your relish. What did you use instead of sugar? Was it allulose? This doesn't affect the canning? It will still remain shelf stable?
Yes! I use allulose in the majority of my canning because my husband needs to be sugar-free. It is heat stable and will can absolutely fine. One caveat...often sugar's primary preservation role is to maintain texture and color of the fruit/veg. Allulose does not do that. I find the best looking product is in the first 12 months or so, although for taste and safety, they're fine well after that. Hope that helps!
I just made this! It seemed very liquidy (is that a word?) Yours seemed thicker. I took a little taste. Yum! Can't wait to try it after it has set for awhile.
Leesa! You're on the ball! It will absorb a bit of the liquid as it sits. Can't wait to hear your thoughts next time you taste it!
Hi Carter, I’m still new to preserving. I’ve just started this hobby a year ago. It has become addictive lol. My question is why do we need to simmer for twenty minutes n process for 10 minutes? Like why not simmer 10 minutes? Won’t it still be cooked? Just wondering. Thank you.
Usually cook time instructions help the product collapse enough so you can fill the jar more full. Less cooked things tend to float as they collapse in the canner. That being said, some cook times I do find overkill. You be the judge, just be sure to pack it hot.
I’m excited to do this one. Can you compare the difference in taste between cowboy candy and the flavor of this one? The recipes are very similar. I have peppers to process for myself and to gift to friends who are already hooked on the cowboy candy. I’d love an opinion on taking the risk…😅
Thanks for asking the question, Tandyhn! I should have addressed this in the video. This is far less sweet than cowboy candy. I'd say it's closer to the level of sweetness of a sweet pickle relish, probably a bit less. If you've hooked them on cowboy candy, this one likely won't hit the same spot. 😏
HOW IS THAT GREENHOUSE COMING ALONG MA'AM ???
Still working on him!
Make him watch the movie "NOTEBOOK" 20 times ma'am !!! Noah made Ms Alley a studio to paint as that was her passion !!! Well, same diff !!! I shall have divorce lawyers standing by to take your call Ma'am 🤣🤣🤣‼🥰
Ms Carter, we are almost out of time !!! I am a Watchman as in Ezekiel 33 !!! By the end of Jan. 2024, you shall get my drift !!! There shall be plenty of food, but we won't be able to afford it !!! God Bless 😇
I am not playing about the greenhouse at all !!!!!!!!!!!!!!!!!!!!!!!!!@@growandpreserve
BTW, thanks to you on canning dry taters I now have a way to use up 800 pounds of taters going bad as they are sprouting in my cellar !!! This is your gift, preparing others & you know not your gift from He as food is your Calling 😇 @@growandpreserve
Way to much time spent chopping - lost interest! Sorry!
Appreciate the feedback.