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Jar of This for a Jar of That

Putting Up Jalapeno Peppers

 The jalapeño is a medium to large size chili pepper which is prized for the warm, burning sensation when eaten. Ripe, the jalapeño can be 2–3½ inches long and is commonly sold when still green. It is a cultivar of the species Capsicum annuum. 160 square kilometres are dedicated for the cultivation of jalapeño in Mexico alone; primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeño is also cultivated in smaller scale in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas. The jalapeño is known by different names throughout Mexico.

As of 1999, 5,500 acres in the United States were dedicated to the cultivation of jalapeños. Most jalapeños were produced in southern New Mexico and western Texas.

Source, Wikipedia

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Putting Up:

Canning is a very popular method of preserving food, especially garden produce. It was originally developed in France by a chemist named Nicolas Appert in response to a drive by Napoleon to find a way to get more healthy foods for his army while on the march. He figured out that if he heated foods in jars and then sealed them that the foods would stay relatively fresh until they were opened months and even years later.
Since then advances have been made in canning. Louis Pasteur figured out that it was microorganisms that were spoiling the food. The heat used in the canning process kills the microorganisms. Botulism can still be a problem in food that is improperly canned so before you begin canning; it is wise to read our safety guidelines.

Canning fresh produce can preserve vitamins, and it has the added benefit of allowing a person to prepare food to taste. Soups, pickles, jams, jellies and more can all be prepared using favorite recipes. People who require a low salt diet or have other restrictions can make sure that their canned vegetables are tailor made to their taste and health requirements.

Canned goods can last for several years. However, their optimal life is one year. It is most efficient to can enough garden produce to last until the next harvest. This is because, over time, aging canned goods do, indeed, lose some of their crispness and nutritional value.

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Cooking Tips with Jalapeno Peppers
Jalapeno peppers are the perfect addition to just about any dish, and are even great as the main course of the meal. Here are a few cooking
tips to spice up your favorite recipes, and to make your next meal a phenomenal one.

Tip #1

Wear Gloves When Cutting Jalapeno Peppers

I've posted this tip in the Jalapeno FAQ section as well because I get many many emails from folks who have burned their skin when cutting jalapenos. Or they've cut chili peppers and rubbed their eye, resulting in a stinging burn. The best way to avoid getting the jalapeno oils on your skin is to wear rubber or latex gloves when handling the peppers. Personally, the oils do not bother my skin at all, but I have felt the burn in the eye on occasion, and it isn't pleasant.

Tip #2

Remove the Seeds and Innards for Less Heat

If you love the flavor of jalapeno peppers but not quite the heat, you can easily remove the seeds adn innards, or placenta, to reduce the heat. Most of the jalapeno pepper heat resides in the seeds and placenta. Removing them and only eating the fleshy part of the pepper will still add a bit of kick, plenty of flavor, but will avoid that heat that you can't handle.

Source, Jalapeño Madness