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Here in the mountain foothills of North Carolina, July and August are the time to start canning and pickling. Many varieties of hot peppers grow like weeds in our hot southern summers. Here are some great recipes you can make to preserve that sweet, spicy deliciousness and enjoy it all winter long.
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No time to can your own? Made in Ohio's Amish Country, this delectable relish gives sandwiches, hot dogs and burgers a bit of spice and delicious flavor. Choose from hot or mild at Lehmans.com.[/caption]
Please use caution when working and cooking with hot peppers! Their heat can burn your skin and their cooking steam can be irritating to your nose if you breathe it in.
These recipes all use the water bath canning method; please review the directions that came with your canner before you begin.
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Exactly like the water bath canner your mother or grandmother had and still dotted with those famous white speckles. Porcelain enamel finish over steel wipes clean easily and can't stain. Smoothly rounded edges, securely welded handles. At Lehmans.com.[/caption]
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Find 200 more great recipes in The Joy of Pickling, at Lehmans.com![/caption]
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