• 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)

Yield: about 8 half-pints

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.

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.

Yield: about 4 cups - wide mouth pints work best.

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.

• 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

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

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.

Yield: 5 - 6 half-pints

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. 😂

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