Our jalapeno plants are producing fat, hot jalapenos. I can’t make jalapeno jelly to go with cream cheese on top of crackers, though, because we’d never be able to eat all the jelly before next year. Pickled jalapenos, however, go with everything – cheeseburgers, scrambled eggs, tacos, enchiladas, mixed with cream cheese for bagels, sloppy joes, spaghetti, fried potatoes…
Our jalapenos tend to be mild, but that’s our New Mexico-Texas taste buds talking.
How many pounds are in a peck? It depends… the internet appears to be fond of random numbers. For example, a peck of apples is 12-14 pounds; a peck of tomatoes is 10ish pounds… there’s a meandering trail on the internet of conflicting information if you’re ever tired of scrolling the same old stuff and want to read something different with no memes… be my guest.
While you’re doing that, I’ll be canning on the back deck in the sticky Georgia summer heat because who wants to overtax the air conditioning system with a canning pot that is full of boiling water?
Bring a big ole glass of sweet tea if you wander by, and I’ll tell you a story about how the ripening of peppers can lead to a grand adventure. Better yet, bring a pitcher because you know one of my stories always leads to another…
