Blossom & Brine™ - Pull Up A Chair Blog by Blossom FreyBlossom & Brine™ - Pull Up A Chair Blog by Blossom Freyhttps://www.blossomandbrine.com/pull-up-a-chair/author/blossom-freyWed, 26 Aug 2026 21:55:39 -0700http://zoho.com/sites/<![CDATA[Jalapeño Habanero Hot Sauce]]>https://www.blossomandbrine.com/pull-up-a-chair/post/sriracha-jalapeno-habanero-hot-sauceHomemade Sriracha-style hot sauce with peppers, garlic, and vinegar. Includes water bath canning instructions for preserving your pepper harvest.]]>

Sriracha-Style

Homemade Sriracha-style hot sauce in glass jars surrounded by fresh jalapeños, habaneros, green peppers, and garlic.

This homemade Sriracha-style hot sauce is a bold, spicy way to preserve a bumper crop of fresh jalapeños, habaneros, and green peppers. Made from scratch with fresh peppers, garlic, vinegar, sugar, and salt, this easy homemade Sriracha recipe delivers the sweet, tangy heat and smooth texture hot sauce lovers crave. Enjoy it fresh or follow the included water bath canning instructions to preserve it in half-pint jars for the pantry. If you're looking for a homemade hot sauce recipe, a way to use extra jalapeños, or an easy recipe for canning hot sauce, this fiery little bottle puts that pepper harvest to good use.


WARNING: Wear gloves when handling the jalapeños and habaneros, and avoid touching your face or eyes.

Ingredients

    • 2 lb jalapeños
    • ½ lb green bell or other mild green peppers
    • 4–6 habaneros, depending on desired heat
    • 8 cloves garlic
    • 3 cups 5% white vinegar
    • ¾ cup sugar
    • 1 Tbsp canning/pickling salt
    • 1–2 Tbsp lime juice, optional for flavor

    Yield: 5 - 6 half-pints


Instructions

  1. Remove the stems from the peppers. Leave the seeds and membranes for a hotter sauce or remove some to tame it.
  2. Rough-chop the peppers and garlic. Put them in a pot with the vinegar, sugar, and salt. Bring to a boil, reduce the heat and simmer 20–30 minutes, until everything is very soft.
  3. Blend until completely smooth. For that silky bottled Sriracha texture, push it through a fine-mesh strainer after blending. Return it to the pot and simmer until it's the thickness you want.
  4. Taste it before jarring. More sugar will make it more Sriracha-like; more vinegar will make it sharper. Don't reduce the vinegar.

NOTE: Traditional Sriracha gets some of its characteristic flavor from fermenting the peppers first. Open a window before cooking those habaneros. Boiling habanero fumes in the kitchen is a mistake you generally only make once. 😂


Nutrition

Calories: 15

Total Fat: 0 g

Saturated Fat: 0g

Total Carbohydrates: 4 g

Total Sugars: 3 g

Sodium: 110 mg

Fiber: 0 g

Protein: 0 g

Storage

Water Bath Canning Method

Fill hot half-pint jars, leaving approximately ½-inch headspace. Process in a water-bath canner for 10 minutes at 0-1,000 feet, adjusting the processing time for elevation. See My Canning Times Guide for easy elevation adjustment chart.


Disclaimer:Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

Need More Canning Processing Times? 
My Canning Times Guide brings together hundreds of water-bath, steam-canning, pressure-canning, and dehydration times, along with easy elevation adjustments. It’s the same quick reference I keep in my own kitchen.

Questions or Want to Share Your Results?
Pull up a chair and join us inRebel Canning With Amish Woman. We talk about canning, food preservation, recipes, and homestead cooking every day.
]]>Wed, 05 Aug 2026 23:09:04 -0600<![CDATA[Old-Fashioned Amish Chocolate Pudding]]>https://www.blossomandbrine.com/pull-up-a-chair/post/chocolate-puddingLearn how to make rich, stovetop chocolate pudding from scratch. A simple, old-fashioned homestead recipe made with basic kitchen staples.]]>

Made the Old Way

Wide-mouth half-pint jars filled with homemade Amish chocolate pudding made with cocoa, milk, butter, and waxy maize cornstarch.

This old-fashioned Amish chocolate pudding is rich, creamy, and made from scratch with real milk, butter, cocoa, and cook-type Clear Jel®. Unlike boxed pudding mixes, this homemade chocolate pudding uses simple pantry ingredients to create a smooth, thick dessert with deep chocolate flavor. It can be served warm or chilled, and this family recipe also includes our Amish method for preserving chocolate pudding in jars.

Yield: 12 half pints


Ingredients

  • 2 3/4 cups sugar
  • 1/2 cup cocoa powder
  • 1/2 cup waxy maize (clear jel cook type not instant)
  • 1/2 tsp salt
  • 2 quarts milk
  • 4 tbsp butter (real butter)
  • 1 tbsp vanilla extract.

Instructions

  1. Add everything except butter and vanilla into the pot.
  2. Cook on medium heat.
  3. Stir gently until it's mixed with no clumps.
  4. Once smooth, stir continuously. Do not stop stirring, as the pudding can scorch quickly.
  5. Stir, stir, stir, it will thicken right before it starts to boil, at this point add the butter and vanilla extract.
  6. Stir until the butter is completely melted and incorporated.
  7. Fill hot jars with pudding mix.
  8. Clean tops. Do not use vinegar this time, use water. It will split the milk.
  9. Place lids and rings.
  10. Place in a hot canner with boiling water. Use the steam canning method for best results.


Storage

Amish Water Bath Canning Method 
(not USDA tested): Steam can or water bath for 1 hour plus elevation adjustment. Elevation chart is located in My Canning Times & Altitude Guide below. This is an Amish heritage recipe. 

Rebel Pressure Canning Method 

(not USDA tested): none

Disclaimer: Methods marked "Not USDA Tested" are shared to preserve traditional and historical food preservation practices. They have not been evaluated or approved by the USDA. If you choose to use these methods, you accept full responsibility for that decision and agree to the terms of our Liability Waiver.


Nutrition

serving: one jar
Calories: ~340 kcal
Total fat: ~10 g
Saturated fat: ~6 g
Cholesterol: ~25 mg
Sodium: ~200 mg
Total carbohydrates: ~61 g
Fiber: ~1 g
Total sugars: ~54 g
Protein: ~6 g


Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.


Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.

]]>Tue, 04 Aug 2026 23:44:26 -0600<![CDATA[Home Canned Liver & Onions]]>https://www.blossomandbrine.com/pull-up-a-chair/post/home-canned-liver-onionsLearn how to make classic Amish fried liver and onions. A simple, nutrient-dense skillet recipe made with old-fashioned homestead methods.]]>

So You Don’t Feel Like You’re Licking a Cast-Iron Skillet

This home-canned liver and onions recipe turns an old-fashioned staple into a flavorful, pantry-ready meal. The liver is soaked in milk to mellow the strong metallic taste, lightly browned, then layered in jars with fried onions and a rich beef broth made from the flavorful pan drippings. It’s a traditional way to preserve liver while creating a convenient, hearty meal that’s ready when you need it.

Why soak liver in milk?
The milk doesn't remove the iron from liver. It helps mellow the strong metallic and bitter flavors that make liver unpleasant for some people. You still get the liver—you just don't feel like you're licking a cast-iron skillet. 

Ingredients
  • Fresh liver
  • Milk, enough to cover
  • Onions, sliced
  • Beef broth
  • Salt and seasonings, if desired
  • Wide mouth pint jars or smaller


Instructions

Prepare the Liver

  1. Trim the liver and slice it into strips or pieces, depending on how you want it packed into the jars.
  2. Place the sliced liver in a bowl and cover completely with milk. Refrigerate and soak for 1-2 hours.
  3. Drain the liver and pat it dry.
  4. Heat a skillet and quickly fry the liver. You are not trying to cook it completely through, just brown the outside and develop flavor.
  5. Fry the sliced onions in the same pan until they begin to soften and brown.


Pack the Jars

  1. Layer the browned liver and fried onions in your jars. If the liver was cut into long strips, the strips can also be arranged upright with onions tucked between them.
  2. Leave the browned bits in the skillet, there is a lot of flavor there!
  3. Add a small amount of beef broth to the hot skillet and scrape up all those browned bits from the bottom of the pan.
  4. Divide this flavorful broth and the scraped-up browned bits among the jars.
  5. Add additional hot beef broth as needed, filling to the bottom of the neck ring for headspace.
  6. Wipe the rim and apply flats and rings. 

Storage

Amish Water Bath Canning Method 

(not USDA tested): 3 hours plus elevation adjustment. Elevation chart is located in My Canning Times & Altitude Guide below.

Rebel Pressure Canning Method 

(not USDA tested): 90 minutes for quarts and 75 minutes for pints and smaller.

Disclaimer: Methods marked "Not USDA Tested" are shared to preserve traditional and historical food preservation practices. They have not been evaluated or approved by the USDA. If you choose to use these methods, you accept full responsibility for that decision and agree to the terms of our Liability Waiver.

Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.


Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.

]]>Tue, 04 Aug 2026 16:29:59 -0600<![CDATA[Homemade Chili Oil with Dried Peppers]]>https://www.blossomandbrine.com/pull-up-a-chair/post/chili-oil-dried-peppersHomemade chili oil prepared with fully dehydrated peppers. Mild, medium, and hot pepper varieties can be blended to create a custom flavor and heat level by Blossom & Brine™]]>

How to Build Your Perfect Chili Oil

Wide recipe graphic showing a jar of red chili oil with dried pepper flakes and a list of common dried peppers arranged by heat level.
This homemade chili oil is made with fully dried peppers and infused with warm spices to create a rich, customizable condiment. Blend mild, smoky, or extra-hot dried peppers such as ancho, chipotle, jalapeño, cayenne, serrano, Anaheim, Hungarian wax, or Carolina Reaper to create a chili oil perfect for pizza, noodles, eggs, soups, dumplings, vegetables, grilled meats, and stir-fries.

Makes 1 pint

Ingredients

  • 2 cups neutral oil (peanut, avocado, grapeseed, or light olive oil) 
  • ½ cup dried pepper blend
  • 2 tbsp dried minced garlic
  • 1 tbsp dried minced onion
  • 2 tsp sesame seeds
  • 1 cinnamon stick (optional)
  • 2 whole star anise (optional)
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tsp kosher salt
NOTE: Lard or Tennessee olive oil is what I use to make mine.

Instructions

  1. Add the oil, cinnamon, star anise, bay leaves, and peppercorns to a saucepan.
  2. Heat slowly until the oil reaches 250–275°F (120–135°C). Hold there for about 10 minutes to infuse the spices. Do not let it smoke.
  3. Meanwhile, combine the dried pepper blend, garlic, onion, sesame seeds, and salt in a heatproof bowl.
  4. Remove the whole spices from the oil.
  5. Let the oil cool to 225–240°F (107–115°C).
  6. Slowly pour the hot oil over the chili mixture, stirring as you pour. It should sizzle but not burn.
  7. Allow to cool completely.
  8. Transfer to a clean glass jar.
  9. Let it mature. The flavor improves after 24–48 hours. Give it a stir or shake before using.

Heat adjustments

MILD

  • Banana Pepper (Red Ripe) – 0–500 SHU – Sweet, mild, lightly tangy.
  • California Chile (Anaheim) – 500–2,500 SHU – Sweet, mild, slightly fruity.
  • Ancho (Poblano) – 1,000–2,000 SHU – Rich, earthy, slightly sweet with raisin and cocoa notes.
  • Pasilla (Chilaca) – 1,000–2,500 SHU – Deep, earthy, rich with hints of berry.
  • New Mexico Red – 800–3,000 SHU – Earthy, slightly sweet, classic red chile flavor.
  • Cherry Pepper – 500–5,000 SHU – Sweet, fruity, slightly spicy.
  • Guajillo (Mirasol) – 2,500–5,000 SHU – Fruity, tangy, slightly smoky.

MEDIUM

  • Jalapeño – 2,500–8,000 SHU – Bright, grassy, fresh pepper flavor.
  • Chipotle (Smoked Jalapeño) – 2,500–8,000 SHU – Smoky, earthy, slightly sweet.
  • Fresno – 2,500–10,000 SHU – Fruity, bright, slightly smoky when dried.
  • Hungarian Wax – 5,000–15,000 SHU – Tangy, slightly sweet, clean heat.

HOT - Use a mix of the mild and medium peppers, then add 2 teaspoons of a hot pepper. Adjust to taste.

  • Serrano – 10,000–23,000 SHU – Crisp, bright, clean heat.
  • Cayenne – 30,000–50,000 SHU – Classic chili flavor with a sharp, clean heat.
  • Habanero – 100,000–350,000 SHU – Fruity, citrusy, floral with intense heat.
  • Ghost Pepper (Bhut Jolokia) – 800,000–1,000,000+ SHU – Fruity, smoky, extremely hot.
  • Carolina Reaper – 1,400,000–2,200,000 SHU – Fruity, sweet, intensely hot.
TIP: Let peppers fully ripen before drying. Red-ripe peppers develop better color, sweeter flavor, and produce a richer chili oil than green peppers.

Storage

Amish Water Bath Canning Method (Not USDA Tested) — Once it matures, strain the plant material from the oil. Don't wet your jars. Heat them slowly in the oven: 125°F for 5 minutes, then 175°F for 5 minutes, then keep them at 200°F. While the jars are heating, bring the oil to a boil. Fill the jars and water bath for 10 minutes, or store in the refrigerator. For the best flavor, use within 3–6 months.

Disclaimer: Methods marked "Not USDA Tested" are shared to preserve traditional and historical food preservation practices. They have not been evaluated or approved by the USDA. If you choose to use these methods, you accept full responsibility for that decision and agree to the terms of our Liability Waiver.


___________________________________

Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.


Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.

]]>Sun, 02 Aug 2026 17:15:04 -0600<![CDATA[How This Amish Woman Makes Hickory Nut Milk]]>https://www.blossomandbrine.com/pull-up-a-chair/post/amish-hickory-nut-milk-recipeLearn how to harvest hickory nuts and make traditional hickory nut milk with simple, old-fashioned techniques from woods to table.]]>

From Woods to Table

Jar of hickory milk with a layer of natural fat beside whole and cracked hickory nuts on a rustic wooden table.
Once you've harvested and cracked your hickory nuts, it's time to make what I consider the best part of the entire process—hickory nut milk.

I'm a boiler. Rather than spending hours picking every piece of nut meat from the shell, I let the pot do the work. As the nuts simmer, their natural oils and rich flavor are released into the water, creating a creamy liquid that has been enjoyed for generations.

Hickory nut milk is incredibly versatile. Drink it as it is, use it in baking, stir it into soups and stews, make gravy, blend it into milkshakes and smoothies, pour it over oatmeal, or skim the fat from the top for cooking. It's a simple way to get the most from every hickory nut you gather.


Ingredients

  • 4 cups coarsely cracked hickory nuts, shells included
  • 8 cups water

Yield: 1 quart


Instructions

  1. Rinse the cracked nuts to remove any loose shell fragments or dirt.
  2. Place the cracked nuts into a large stockpot and add the water.
  3. Bring the mixture to a gentle boil.
  4. Reduce the heat and simmer for 20 to 30 minutes, stirring occasionally.
  5. Remove the pot from the heat and allow it to cool slightly.
  6. Pour the mixture through a fine mesh strainer lined with cheesecloth or a clean flour sack towel into a clean bowl or pot.
  7. Press or squeeze the solids to extract as much liquid as possible, then discard the shells and nut pieces.


Your hickory nut milk is now ready to use. As the milk cools, you'll notice a layer of rich fat rising to the surface. This is completely natural and one of the reasons hickory milk has been valued for centuries. Stir it back into the milk before using, or skim it off and save it as a flavorful cooking fat.


Storage

USDA-Recognized Storage — Store hickory nut milk in the refrigerator for up to 3 days in a sealed container. Shake or stir well before using, as the natural oils will separate during storage. For longer storage, freeze it in freezer-safe containers or ice cube trays. Thaw in the refrigerator and stir well before using.
Traditional Amish Method (not USDA tested) — Water bath 1 hour with altitude adjustment. I haven't personally kept this past 6 months, so I don't know what the extended shelf life would be. We go through this quickly when I make it. 
Rebel Canning Method (not USDA tested) — Using a pressure canner, follow the same processing method you use for canning milk.

Disclaimer: Methods labeled "Not USDA Tested" are shared for educational and historical purposes. They have not been evaluated or approved by the USDA. If you choose to use these methods, you do so at your own risk and agree to our Liability Waiver.

___________________________________


Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.


Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.


]]>Tue, 14 Jul 2026 22:58:26 -0600<![CDATA[God Is Still Writing Your Story]]>https://www.blossomandbrine.com/pull-up-a-chair/post/god-is-still-writing-your-storyWhen life falls apart, remember that God sees what you cannot. Pull up a chair for a brief reflection on faith, closed doors, and trusting the Author of your story.]]>

​Walking in Faith, Not By Sight

Be so confident in God's plan that you don't fall apart every time life does. Love Him so deeply that no human disappointment can steal your peace.

It won't be easy. Darkness will find you. Doors will close in your face. Prayers will seem unanswered. You'll have days when nothing makes sense and nights when sleep refuses to come.

Trusting God Through the Closed Doors

But trust this: God sees what you cannot. Don't cry forever over a closed door. Turn around. Keep moving. 
    1. Some doors are closed because they lead nowhere. 
    2. Some delays are not punishment. 
    3. Some detours are not mistakes. 
What frustrates you today will be the very thing you'll thank God for tomorrow.

Faith Beyond Sunday Morning

Faith isn't something you practice only on Sundays. It is believing God is working when all you see is mud, blood, and broken pieces. It is trusting Him when the path is unclear, when the future disappears, and when fear gets louder than your faith.

It's holding on when your chest feels tight and your heart feels tired, when your questions keep multiplying and the answers stay silent. Faith is not knowing how—it's knowing Who.

It is trusting God with the blessings and also with the burdens, with the victories and also with the wounds, the seasons that make sense and the seasons that don't.

Keep Moving Forward

One day you'll look back at the heartbreak, the delay, the rejection, the struggle, and realize that God's hand was on your life the entire time.

So keep praying. Keep believing. Keep moving forward. The chapter may be difficult, but the Author is still writing your story.
— Anonymous Reflection
]]>Fri, 03 Jul 2026 22:48:09 -0600<![CDATA[Homemade Nacho Cheese Sauce]]>https://www.blossomandbrine.com/pull-up-a-chair/post/homemade-nacho-cheese-sauceRich, creamy homemade nacho cheese sauce from scratch is incredibly simple, using real sharp cheddar cheese and simple pantry staples.]]>

A rich, creamy cheese queso made from scratch with real cheddar.

Homemade nacho cheese sauce served warm in a cast-iron skillet with tortilla chips and pickled jalapeños. Authentic from-scratch queso dip recipe by Blossom & Brine.

Skip the plastic-tasting processed blocks and yellow canned sauces from the grocery store aisle. Making a rich, creamy homemade nacho cheese sauce from scratch is incredibly simple, taking just a few minutes on the stove. This easy nacho cheese recipe relies on real sharp cheddar cheese, standard pantry staples, and simple seasonings to create a smooth, velvety sauce perfect for pouring over tortilla chips, dipping soft pretzels, or topping baked potatoes and tacos. Unlike store-bought queso, you control exactly what goes into it—no artificial thickeners or fillers, just honest, real food your family will love.

Makes: About 4 cups - Wide-mouth half-pint jars work best.

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream (or use more milk)
  • 4 cups freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded Monterey Jack cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1–2 teaspoons pickled jalapeño juice (optional)
  • Salt and black pepper, to taste

Directions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
  3. Slowly whisk in the milk and cream until smooth.
  4. Cook, stirring constantly, until the sauce begins to thicken.
  5. Reduce the heat to low.
  6. Add the cheeses a handful at a time, stirring until completely melted before adding more.
  7. Stir in the garlic powder, onion powder, smoked paprika, cayenne, and jalapeño juice if using.
  8. Taste and adjust the seasoning with salt and pepper.
  9. Serve immediately while warm.

To Keep Warm

Transfer to a small slow cooker on the Warm setting. Stir occasionally and add a splash of milk if it becomes too thick.

Optional Add-Ins

  • ½ pound browned ground beef - WB 3 hours - PC 75 min pints | 90 mins quarts
  • ½ pound browned ground sausage - WB 3 hours - PC 75 min pints | 90 mins quarts
  • ½ cup diced green chilies
  • ¼ cup diced pickled jalapeños
  • 1 cup Rotel-style tomatoes with green chilies (drained)
  • ½ teaspoon cumin
  • ½ teaspoon chili powder

Canning

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 
Pressure Can - 15 min
Amish Water Bath Canning - 1 hour

Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.

Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.

]]>Thu, 02 Jul 2026 15:15:40 -0600<![CDATA[Strawberry Cowboy Candy]]>https://www.blossomandbrine.com/pull-up-a-chair/post/strawberry-cowboy-candyLearn how to make Cowboy Strawberry Jalapeños with fresh strawberries, jalapeños, and a sweet-and-spicy syrup. Water bath canned for long-lasting flavor.]]>

Sweet strawberries. Bold jalapeños. One unforgettable jar.

Thick slices of fresh jalapeño peppers pickled in a thick, vibrant strawberry syrup, stored in a clear glass mason jar on a rustic wooden table in a natural light kitchen.
If you love the sweet heat of classic Cowboy Candy, you'll love this Strawberry Cowboy Candy recipe. Fresh strawberries and sliced jalapeños are simmered in a rich, sweet-and-spicy syrup that creates a bold homemade preserve perfect for burgers, sandwiches, charcuterie boards, crackers and cream cheese, grilled meats, or straight from the jar. This easy water bath canning recipe combines the sweetness of ripe strawberries with the gentle kick of jalapeño peppers, making it a favorite for home canners, homesteaders, and anyone who enjoys preserving seasonal produce. Whether you're stocking your pantry or looking for a unique homemade gift, Strawberry Cowboy Candy is a flavorful addition to any canning collection.

Yield: About 8 half-pints

Ingredients

  • Peppers
  • 3 pounds fresh jalapeños, sliced into ¼-inch rings
  • Syrup
  • 2 cups apple cider vinegar (5% acidity)
  • 2 cups white vinegar (5% acidity)
  • 4 cups granulated sugar
  • 2 cups finely diced strawberries (fresh or frozen, thawed)
  • 1 tablespoon garlic powder
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger (optional)
  • ⅛ teaspoon cayenne pepper (optional, for extra heat)


Directions

  1. Wash and slice the jalapeños into ¼-inch rings.
  2. Combine the vinegars, sugar, strawberries, garlic powder, celery seed, mustard seed, turmeric, ginger, and cayenne in a large stainless-steel pot.
  3. Bring to a rolling boil, stirring until the sugar has dissolved.
  4. Boil for about 10 minutes, stirring occasionally, until the strawberries soften and the syrup begins to take on a rich red color.
  5. Add the jalapeños and simmer for 4–5 minutes, just until slightly softened.
  6. Pack the jalapeños into hot half-pint jars using a slotted spoon.
  7. Ladle the hot strawberry syrup over the peppers, leaving ½-inch headspace.
  8. Remove air bubbles, adjust the headspace if needed, wipe the rims, and apply prepared lids and bands until fingertip tight.


Canning

Process in a boiling water bath for 15 minutes, adjusting for altitude as needed.

Let the jars rest 2–3 weeks before opening so the sweet strawberry flavor and the jalapeño heat have time to meld.


Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.

Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.


]]>Wed, 01 Jul 2026 13:20:05 -0600<![CDATA[Amish Corn Flour Jam]]>https://www.blossomandbrine.com/pull-up-a-chair/post/amish-corn-flour-jam-basicsAn old-fashioned, low-sugar Amish jam recipe using cornstarch instead of pectin. Simple, spreadable, and perfect for peaches, berries, and apples.]]>

Let the Fruit Shine!

A clear glass mason jar of traditional Amish jam thickened with corn flour, resting on a warm wooden tabletop alongside a vintage spoon in a natural light kitchen.

Corn flour jam is an old-fashioned Amish jam recipe that creates a smooth, soft fruit spread without relying on commercial pectin. Unlike traditional homemade jams that depend on large amounts of sugar to gel, this recipe thickens with corn flour (cornstarch for our "English" readers), allowing the natural flavor of the fruit to shine. It spreads easily, even when cold, and works with almost any fresh or frozen fruit.

On our farm, we grow waxy maize and grind it into corn flour for making jams and other recipes. Most readers won't have access to waxy maize, so the closest commercial product is Clear Jel®, a modified waxy cornstarch commonly sold for home canning. It provides the same smooth, glossy texture we've relied on in Amish kitchens for generations.

If you're looking for a no-pectin jam recipe, a lower-sugar homemade fruit spread, or a traditional Amish way to preserve fruit, this family recipe lets the fruit—not the sugar—be the star.


Ingredients

  • 7 quarts/28 cups of Fruit (chopped or mashed; use food processor if you have one)
  • 2 - 3 cups Sugar (sweeten to your taste)
  • 1 cup Lemon/Lime Juice (depends on the fruit, makes most taste better)
  • 1 ⅓ cup Corn Flour (This cornstarch, not corn meal) For best results, use a waxy-maize-based cornstarch such as Clear Jel®.
  • 1 ⅓ cup Cold Water
  • Yield: 7 quarts (14 pints, 28 half-pints, or 56 quarter-pints)


Instructions

Put the fruit, sugar, and lemon juice in a pot over medium-high heat. Bring it to a boil and let it cook for about 10–15 minutes until the fruit is soft and has released its juices. You may need to add a small amount of additional water, depending on the fruit. Lower the heat to a simmer and reduce the mix until it coats your spoon without running.

In a bowl, mix the corn flour and cold water until it looks like smooth milk.

Bring the mix back up to a boil and slowly pour in the corn flour mixture. Let the jam boil for one full minute while stirring. Lower the heat and simmer for up to 5 minutes. You will see the jam turn glossy and thick. Remove from heat. Pour into clean jars, wipe rims, add flats with rings.

This old-fashioned recipe has been passed through my family’s Amish heritage. — Blossom Frey

Canning

Water bath (WB) or Steam bath (SB) 25 min plus altitude adjustment

📌 Modern water bath recommendations for jams are often 5–10 minutes depending on altitude, acidity, and recipe style. Many modern recipes rely on higher acid levels and large amounts of sugar or commercial pectin for preservation. Traditional Amish and homestead kitchens commonly processed jams longer — often around 25 minutes — using older preservation methods and less pectin, lemon juice and sugar.

Looking for More Canning Times? My Canning Times & Altitude Guide is a handy kitchen reference that includes hundreds of water bath, steam bath, and pressure canning processing times, plus easy altitude adjustment charts and step-by-step instructions for determining the correct processing time based on your elevation. It's the same guide I keep in my own kitchen when preserving food throughout the year.


Have questions or want to share how your batch turned out? Join our community, where we discuss recipes, food preservation, and homestead cooking every day. Come pull up a chair and swap stories with us over in our Facebook group, Rebel Canning With Amish Woman.

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