Last weekend I got a bit of a craving for pepper jelly with cream cheese and wheat thins. I had everything at the house already, except for the pepper jelly. I has plenty of peppers in my freezer though (remember the case I brought home from Lake Powell? Yeah, there's still a lot of those.) so I did a search online to see what recipes I could come up with.
I finally settled on this one from Paula Deen. It seemed simple enough! Since some of the chiles were hot, but most were mild, I decided to just use one cup green chiles in the recipe in stead of part green peppers and part jalepenos or serranos. I made a double recipe (even though you aren't supposed to do that in canning).
I got everything ready to go, then realized that the family canner was at my sister-in-law's house still. Luckily I remembered reading somewhere that you can make a water bath canner out of basically anything, so I cobbled one together with a stock pot, a strainer insert for a different pot, and some zip ties to hold them in place together. I'm sorry I forgot to take a picture of that for you... That canning method worked well, but only because I had two small batches. It only held 4 pint jars at a time, so not exactly efficient for most things.
After all was said and done, I ended up with some great looking jars of pepper jelly, and will have some to enjoy for months to come.