In today’s episode we give you all the good ideas for canning for charcuterie and appetizers. Anna is a whiz at canning hot (and hotter!) pepper jellies and she gives great flavor combination suggestions in this episode.
We mention an awesome site for board inspiration, Ain’t too Proud to Meg. Check her out for amazing board ideas!
One tip from this episode is to can in small jars so the preserve is portable and easy to take to the location of the gathering.
Some of the recipe combinations for hot pepper jellies include: jalapeño jelly, cranberry jalapeño, apricot habanero, pineapple habanero, peach jalapeño, blackberry basil, apricot, strawberry rose, strawberry coconut, and more.
Get the dried pepper powder online here: The Sonoran Spice Company