Like the squirrels running around burying acorns, the changing leaves and chilly winds have me dragging out the canner and putting things up for the winter. When the summer tomatoes were red and voluptuous I jarred tons. Now all I have left is my meager crop of hot peppers, mostly habaneros. That citrusy heat and sunny color is very welcome in January. It's kind of late for a canning recipe, but here it is in case you're a procrastinator like me. Bostonians can get canning equipment and instructions at the Salem Street Tru-Value Hardware store, in the North End.
2 c. white vinegar (5% acidity)
4 c. water
2 Tbs. sugar
1 tsp Salt
Various fresh hot peppers
Sprigs of fresh Mexican oregano
Garlic cloves
Scrub the peppers and cut the tops off or cut several slits in each. Large ones should be cut in half.
Get a big canning pot boiling and boil some canning jars and lids for 10 minutes. Leave them in the hot water.
Mix the vinegar, salt, sugar and water and bring to a boil. Keep it boiling. Take your jars out of the hot water and drain. Then put the peppers in,along with a garlic clove and oregano sprig for each jar. Pour the boiling vinegar mixture over the peppers in each jar (keep your face away - boiling vinegar/habanero steam is powerful!) Leave 1/2" air space at the top of each jar. Pop on the lids and the bands, tightening the bands just finger tight. Put the jars back in the canner and boil for 15 minutes. Remove the jars from the water and let them stand on the counter until you hear the lids pop - that means they have sealed properly. Tighten the bands well. Then just let them cool, and store in the pantry. Keep them in the fridge after you open them.
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