First Baptist Church of New Carlisle, Ohio has a rich and unique history in our community. Since 1955 we've been establishing ourselves as a lighthouse for Jesus Christ in our hometown of New Carlisle, Ohio.

We have Bible Study at 9:15 am and Worship Service at 10:30 am every Sunday. Childcare/nursery provided for all services. Wednesdays we have Prayer Meeting at 7:00 pm and Revive Student Ministries for youth at 7:00 pm

Saturday, September 6, 2014

Kitchen Korner—by Dolly Lawler

I hope it’s not too late in the season for you to try this recipe. If you’re a pepper lover and do not already have a good recipe, try this one. It’s the one Ken and I have settled on.

Canned Jalapeños, Anaheims, or Banana Peppers

Rinse, cut, and prepare your peppers for canning. (If your peppers are really hot, you may need to wear rubber gloves.) I cut the stem end off of each pepper and remove the seed cluster. Don’t be too concerned about getting all the seeds. Then on a cutting board, lay each pepper on its side and cut into numerous circular slices. (Include a few peppers that have turned red; it adds color to the peppers once they are canned and in the jars.)

In the bottom of each pint canning jar, put the following spices:
a sprinkle of dry minced garlic
a sprinkle of dry minced onion
a sprinkle of dry mustard seed
1 head of fresh dill (or a sprinkle of dry dill seed)
a little fresh cilantro if desired
1 tsp. canning salt
a pinch of turmeric
a sprinkle of crushed red peppers

Canning (flats) lids: Prepare lids by placing in a pan with water. Bring to a boil and let simmer until ready to place on jars.

Brine: For 3 pint jars of peppers, bring the following to a boil:
2 cups white (5%) vinegar
2 cups water
½ tsp. yellow food coloring
(If you have more than 3 jars of peppers, adjust your vinegar/water recipe accordingly.)

Pour boiling vinegar/water mixture over peppers leaving a ¼ inch head space. Immediately place hot canning lids on jars and screw canning caps (bands) on snuggly. Turn capped jars upside down a few seconds then set jars upright to seal and cool for 12 hours. Caps (bands) may be removed at that time.


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