Side Dish: Canning: Hot Pepper Jelly- 1/2 cups finely chopped red & green hot peppers 1 small sweet bell pepper finely chopped 1 1/2 cup white vinegar (5% acidity) 6 cups sugar 1/2 teaspoon butter (this reduces foam) 6 oz Certo pouch (Sure-Jell fruit pectin) 1 teaspoon red food coloring, optional (www.ChefBrandy.com) http://dlvr.it/LHR9g9

Wednesday, May 11, 2016

Canning: Hot Pepper Jelly- 1/2 cups finely chopped red & green hot peppers 1 small sweet bell pepper finely chopped 1 1/2 cup white vinegar (5% acidity) 6 cups sugar 1/2 teaspoon butter (this reduces foam) 6 oz Certo pouch (Sure-Jell fruit pectin) 1 teaspoon red food coloring, optional (www.ChefBrandy.com) http://dlvr.it/LHR9g9

via Dining by Design Personal Chef Services http://ift.tt/1UTcya6

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