Sep 16, 2009
Jalapeno HELP! request...
I headed out this morning to run some errands before our tenatively planned getaway to the beach tomorrow. Before I left I asked my husband if he could go harvest whatever was left on the jalapeno bushes and rip them out before he left for work.
This is what I came home to an hour later:
Help!! Yes, all 16.2 lbs of them...
So here is my dilemma: I NEED to leave on our road trip tomorrow the minute I get out of school, and no time to skin and can these babies today. Yes, I could freeze them, but I already have 5 gallon bags frozen and we would much rather have more pickled jars for nachos and such this winter. What I need to know from my wise fellow blogger friends is whether or not they will keep in the fridge until Sunday so I can pickle and can them? Have any of you left things for several days before canning? I don't expect there will be much flavor or texture issues since the skins will be charred and discarded, and they are really hot jalapenos, not just bell peppers. Is the fridge thing more of a texture problem or am I looking at a food safety thing? Problem is, I usually plan to can before I even go out to pick so I have never had this happen, lol! I had no idea there was still so many peppers out there... see, I really have been neglecting things! And my husband also said he didn't rip them out since they were covered with blossoms again, lol!
And I actually will get something done today... peas! Thanks Kelly, for lighting a fire under me to get them soaking last night :)
Of course, now I am realizing that I have left tomatoes on my counter for awhile before canning...maybe I am overthinking this the way I do with everything? Advice is appreciated :) !!