Peppers, peppers everywhere! Jalapenos galore!

HOT! HOT! HOT! Who doesn't like it HOT?!? Well, if you're talking about the temperature, not me, but when it comes to cooking...ohhhhh yeahhhhh! And there is no better way to spice it up then the those little green bites of goodness...the jalapeno. When the rest of my garden resembles a barren waste land, the pepper corner is rocking. Jalapenos seem to L-O-V-E the hot, humid summers and acidic, red clay soil of southern Virginia. A $1.50 pack of four jalapenos plants have produced enough peppers to last my family an entire year and my kitchen never skimps on the spicy! The picture above is from the first picking off my four plants.

So, now that I have all these peppers, what is the best way to preserve them? Frozen or canned? Sliced or whole? My answer...all four! I never know when the need to burn will hit me, so I want to be prepared with a vast array of preserved peppers. Canned pickled pepper slices stay nice and crisp and add a kick to sandwich's and burgers. Chop a whole canned pepper to add to any cooked dish, like chili. Use frozen julienned peppers to take your stir fry to the next level. Not all jalapenos are created equal, so before your double dose that pot of chili, take a test bite. I have found jalapenos vary greatly in heat, unless they all came from the same plant.

***MOMMY NOTE: When picking or doing anything with hot peppers, keep the kids at a distance. Make sure to thoroughly wash your hands and all equipment before touching your kids or letting them handle any of the buckets, bowls or utensils you used. When slicing peppers, the seeds will fly! The oil that burns our skin is found primarily in the seeds and insides of the peppers. ***

For a tried and true source for canning instructions I rely on www.pickyourown.org. They have simple step by step instructions with lots of pictures that even a first timer can follow. When it comes to canning and preserving instructions, always get your information form a reliable source. Improper canning can not only waste your time and money, it could make you and your family ill.

Canning can be very intimidating, the simplest way to preserve is freezing. But, if your gonna freeze veggies put the money into a vacuum sealer. It really will pay for itself! Time and again I have tossed freezer burnt items. I have yet to have a vacuum sealed bag let me down. Currently I am using a FoodSaver vacuum sealer. The refill rolls are pricey but well worth it in the long run and can be found online and at Walmart. If you're gonna put the time, effort and money into a garden, you owe it to yourself to do same when preserving your gardens bounties.

                                        "Hey Mom...what's for dinner?"

                               Grilled Roast Beef and Jalapeno Samich

So, your family doesn't eat leftovers, here's what to do with last nights pot roast and some of those jalapenos...

• roast beef, trimmed of all fat and gristle, shredded or sliced thin
• french bread, cut into 1" thick slices
• 2-3 jalapenos, seeded and sliced into rings (discard stem)
• sliced provolone or muenster cheese
• butter, mayo, olive oil and A1 sauce

Heat 1 Tbsp oil over medium heat in skillet. Cook jalapeno slices until slightly soft, about 3 minutes. Remove pepper slices from skillet and set aside. Return pan to heat. Spread butter on one side of each slice of bread. Place buttered side down in pan, top with roast beef, peppers (as many as you dare) and cheese. Top with second slice of bread, butter side up. Grill for about a minute or until golden brown. Hold top slice with one hand and help guide it over as you flip with spatula to grill other side. Smash it down with the spatula to get all that goodness in the middle stuck together. Whisk together 2 Tbsp mayo with 1 Tbsp A1 sauce for dipping sauce. Enjoy :)