Today, we’ll demonstrate you How to Make Strawberry Ghost Pepper Jelly/Jam and then can it using the Power Pressure Cooker.

This recipe is quite simple and only requires a few ingredients:
• 4 Cups Chopped Strawberries
• Pectin
• 4 Cups Sugar
• 3 Fresh Ghost Peppers, Minced

How to Make the Pepper Jelly:
Add all the ingredients to a sauce pan on medium-high heat. Stir in the strawberries. Then stir in the ghost peppers.

As the strawberries begin to break down, slowly stir in the sugar. Then, add the pectin.

Bring to a boil and continue to cook for 20 minutes. Then, remove from the heat and let cool for 5 minutes.

How to Can the Pepper Jelly:
* Sterilize all jars, lids, metal/rings/bands and utensils
* Keep jars hot until ready for use
* Fill jars, leaving 1/2 to 3/4 inch headway
* Clean rims of jars
* Apply lids and metal bands
* Place metal rack in Power Pressure Cooker
* Place the jars into the clean Power Pressure Cooker inner pot and add water until the jars are covered 1/4 of the way.
* Press the CANNING/PRESERVING button and then press the TIME ADJUSTMENT button two times until it reads 20 minutes.
* When complete and the steam has been naturally released, open the pressure release valve and remove the lid.
* Using tongs carefully (jars are HOT) remove the jars.

DISCLAIMER:
Correct methods and proper recipes must be used when canning. If improper methods are used, food may develop harmful bacteria, molds and enzymes. This can lead to food spoilage and other issues.

This video is for demonstration purposes only and does not assume any responsibility for any canning techniques. You should research and understand canning before attempting. The USDA Complete Guide to Home Canning is available here: [ Ссылка ]

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