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Hot Pepper Butter
August 21, 2009
11:51 am
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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I like to have measurements when I'm making something for the first time, so I used to measurements in the other recipe I had for the flour/water (1 1/4 cups flour, 1 1/2 cups water).  I also used the blender and came up with about six cups, like Pete did.  I didn't drop mine on the floor, though. French

It made a really smooth butter to do the peppers in the blender (plus it was really easy).  I made about eight pints.  I added a LOT of ground red pepper because not all of my peppers were hot–some were mild–and I wanted to make it hotter.  I also only used 5 cups of sugar and I thought that was plenty sweet.  I added the teaspoon of salt, too.

Clover made me do it.

August 21, 2009
12:00 pm
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Suzanne McMinn
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Oh, and I didn't measure how much ground red pepper I put in, I just did it to taste, but I wouldn't be surprised if I used 1/4 cup.  But remember that's spread out over 8 pints.

The hot pepper butter came out really good!  I love it!

Clover made me do it.

August 21, 2009
2:31 pm
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Pete
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Glad it turned out so well, Suzanne!  I will get brave about it very soon, as there are lots of peppers coming on right now.  Guess I really wanted that volume thing because I like pepper butter VERY hot and would want to throw in more jalapenos, cayenne, and serranos, just because they are here.

Anulos qui animum ostendunt omnes gestemus!

August 22, 2009
10:49 am
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wvhomecanner
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Suzanne, your pepper butter looks great and SPICEY LOL. Great job.

Dede

If common sense were truly common, wouldn't there be more evidence of it?

August 28, 2009
1:36 pm
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Pete
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Not quite finished, but the hard part is all done!  Just have to heat the butter then drop it into the jars!  Yeah, hurray!.  With the addition of some already turned red serranos, some more cayenne, and some banana peppers that were more orange than yellow, it is a very pretty shade of orange.  So very glad about that because the more greeish yellow color is just not very appealing to me!

And I just couldn't put in more than 4 cups of sugar.  It was already starting to taste more like honey mustard, with a little zing, than pepper butter to me.  But, that's why we each have our own measuring cups, right? 

And I haven't added any salt yet.  We don't generally eat much of it, but a little does often help, so will probably add about half the amount called for.  Maybe...

Anulos qui animum ostendunt omnes gestemus!

August 28, 2009
6:06 pm
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Pete
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Oops!  Almost forgot to post the final results - TERRIFIC!  Forgot to add the salt, but don't see how that would have improved it a bit.  Got 15 (!) half pints, and pretty much a 16th, but wanted something to eat now.  Am wondering just where those extra ones came from unless it was the reduction of foam from what didn't spill the other day being frozen, thawed and added to today to make the 6 cups again.  The resulting ground peppers may have been more peppers and less foam today.

Used the clearjel instead of flour.  Oh, my - it thickened immediately!  May even have been a tad lumpy, but it seemed to settle out as it cooled.  We shall see as the jars are opened.

Now, for the BEST news!  Discovered that this pepper butter is wonderful on hamburgers!  Just the burger, the pepper butter and some cheddar cheese.  Yum!  Fork

Anulos qui animum ostendunt omnes gestemus!

August 28, 2009
10:20 pm
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CindyP
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Well after everything you went through to get this Hot Pepper Butter, I AM SO HAPPY IT TURNED OUT DELICIOUS!!!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

August 30, 2009
4:41 pm
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Pete
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Has anyone else tried this with the clearjel?  Since I never used anything else when making it, I have nothing to compare it to, but I thought it was a bit stiff.  Suggest that y'all use a bit less than the full 1 cup as a starter until you see the consistency, unless you really like it to be quite thick.  What I ended up with seemed a bit unnaturally thick.  Next time I'm going to try using half the amount of clearjel, but have some more measured out in case it is needed.

Anulos qui animum ostendunt omnes gestemus!

August 30, 2009
5:04 pm
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Pete
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A disclaimer, in case anyone tries this, or other hot pepper recipes, who has never worked with hot peppers before and/or has respiratory problems:

Be SURE to have plenty of ventilation when processing the peppers.  Protection for your hands is a great idea, and a mask if you have really serious breathing issues.  It can be done.  I just proved it, but I had to plan a bit and make sure that I wasn't breathing the vapors any more than was absolutely necessary.  Had it not been raining, I would have done most of it outdoors!  And, I got rid of all the seeds and stems ASAP.  Protective eyewear is a good thing to consider also.

Anulos qui animum ostendunt omnes gestemus!

August 30, 2009
5:26 pm
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wvhomecanner
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Pete said:

Has anyone else tried this with the clearjel?  Since I never used anything else when making it, I have nothing to compare it to, but I thought it was a bit stiff.  Suggest that y'all use a bit less than the full 1 cup as a starter until you see the consistency, unless you really like it to be quite thick.  What I ended up with seemed a bit unnaturally thick.  Next time I'm going to try using half the amount of clearjel, but have some more measured out in case it is needed.


I have not yet. It's recommended to use Clearjel in half the amount of cornstarch called for in a recipe. I have use CJ many times in other recipes and do not find that to be adequate. In the pepper butter, the liquid that comes from the peppers varies also, so you have that to figure in (almost impossible LOL). Thanks for the heads up on this - thinking 3/4 cup may be better?

dede

If common sense were truly common, wouldn't there be more evidence of it?

August 30, 2009
7:40 pm
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Pete
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You have the advantage on us there, dede, since you will know as the original pepper mixture is heating how "wet" it is, and how much thickening it might need!  And, since you make it regularly, I await your report.  Our 15 half pints will last us a very long time!  But, the pepper yield seems to be pretty good this year - so you never know.  (I may pull the trick of freezing some pepers to make into pepper butter later.)

Anulos qui animum ostendunt omnes gestemus!

August 30, 2009
9:20 pm
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wvhomecanner
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I think that YOU have the right idea, which is to go ahead and mix up a cup of CJ with water and add as you need it/want it Yes

If common sense were truly common, wouldn't there be more evidence of it?

September 1, 2009
6:41 pm
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CindyP
Hart, MI
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does this thicken as it cools like cornstarch or should i add more CJ to the consistency i want the end product to be?

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 1, 2009
8:15 pm
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Pete
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Mine thickened quite a bit as it cooled - in fact a bit more than I wanted it to!

Anulos qui animum ostendunt omnes gestemus!

September 1, 2009
8:27 pm
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CindyP
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The lids are popping!  This recipe is SOOOOOOOO  GOOOOOOOD!!  I'm trying to think of something to eat with it instead of just by the spoon!  Laugh  This is a very good recipe for making it to your own taste.  I wimped out and used more mild peppers, then it didn't have enough umph, so I added some red peppers to get it to where I liked it.

I ended up using 1 c. CJ total.  I thickened it to the "just before" thickness that I wanted it in the end and the leftover is just right.

I would have had 17 half pints......there was 1 whole cup leftover.  I didn't use the # of peppers called for, I used the "little less than 6 cups" from Pete and Suzanne.  I just kept stuffing them into the grinder until I had just under 6 cups.

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 1, 2009
8:56 pm
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Pete
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We bought some corny dogs just to use this pepper butter on!  Yum!!  May do a pot of beans tomorrow with some of this pepper butter added at serving.  The possibilities are seemingly endless, and it has been terrific on everything we have tried so far.  (Ours is just a bit too hot to enjoy much more than a taste from a spoon!  We added a lot of cayenne...)

Anulos qui animum ostendunt omnes gestemus!

September 2, 2009
8:09 am
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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I love it, too.  I had it this weekend on brats with sauerkraut.  Last night I had it on a ham and cheese sandwich.  I used it in place of mayo.

Clover made me do it.

September 2, 2009
8:11 am
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Suzanne McMinn
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Speaking of which, I'm seriously wanting to make my own mayonnaise, but no time right now!  I have two more big buckets of tomatoes....  And I haven't even canned what I did yesterday yet, just put them in gallon baggies and stuck them in the fridge.  I'll go through the "new" tomatoes today and start pressure canning this evening.  I've got more peaches coming, too, and am hoping to can some but right now I've only been able to freeze them as I have so many tomatoes to do, too.

Clover made me do it.

September 2, 2009
8:12 am
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Suzanne McMinn
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Oh and I've got a HUGE box of apples now, too.  I've still got apple sauce and apple butter from last year so I'm trying to decide what to do with these.  I'm thinking can some up for apple pies and cobblers etc, but I want to try something else too.  Time to peruse the Ball book.....

Clover made me do it.

September 2, 2009
8:34 am
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beeyourself
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Suzanne said:

Oh and I've got a HUGE box of apples now, too.  I've still got apple sauce and apple butter from last year so I'm trying to decide what to do with these.  I'm thinking can some up for apple pies and cobblers etc, but I want to try something else too.  Time to peruse the Ball book…..


My brother's all time favorite pie is an applesauce pie...try one sometime!

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