{"id":1448,"date":"2011-07-16T03:00:18","date_gmt":"2011-07-16T07:00:18","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=1448"},"modified":"2011-07-16T03:00:18","modified_gmt":"2011-07-16T07:00:18","slug":"q-and-a-canning-peppers-and-mock-pineapple","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2011\/07\/16\/q-and-a-canning-peppers-and-mock-pineapple\/","title":{"rendered":"Q and A: Canning peppers and Mock pineapple"},"content":{"rendered":"<p><strong>Canning peppers<\/strong><\/p>\n<p><em>Happy about your new barn going up. I have a lot of hot peppers and I was wondering if I follow your recipe, roasting and then canning if I could stuff them and batter fry when ready or would they be too soft?<\/em><\/p>\n<p><em>Betty<\/em><br \/>\n<em>Covington, Georgia<\/em><\/p>\n<p>We&#8217;re tickled about the new barn, too! If your peppers are thick-walled, they can be stuffed and batter fried, but if not, they&#8217;ll be too soft. &#8212; Jackie<\/p>\n<p><strong>Mock pineapple<\/strong><\/p>\n<p><em>I would like to get your recipe for mock pineapple. I have never heard of it. I can grow zuchinni but not pineapple; we love pineapple.<\/em><\/p>\n<p><em>Joyce Pierce<\/em><br \/>\n<em>Greenville, Alabama<\/em><\/p>\n<p>Sure Joyce, here it is:<\/p>\n<p>Mock Pineapple<br \/>\n1 gallon zucchini, peeled, seeded, and coarse ground<br \/>\n1 can (46 oz.) pineapple juice<br \/>\n1 cup lemon juice<br \/>\n2\u00bd cups sugar<\/p>\n<p>After grinding zucchini, squeeze out any liquid and place in kettle with other ingredients. Mix in large kettle and simmer for 20 minutes. (For a stronger pineapple flavor, add 2 tsp. pineapple extract.)<br \/>\nPack hot into hot jars, leaving \u00bd inch of headspace. Process in a boiling water bath canner for 25 minutes or in a pressure canner for 10 minutes at 10 pounds pressure. (I prefer the water bath; the zuchinni stays a bit firmer.) Be sure to consult your canning book if you live at an altitude above 1,000 feet, in order to adjust your processing time or pressure to suit your altitude, if necessary. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Canning peppers Happy about your new barn going up. I have a lot of hot peppers and I was wondering if I follow your recipe, roasting and then canning if I could stuff them and batter fry when ready or would they be too soft? Betty Covington, Georgia We&#8217;re tickled about the new barn, too! [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1448"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=1448"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1448\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}