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<blockquote data-quote="deleted member" data-source="post: 76687" data-attributes="member: 816">[ATTACH]3918[/ATTACH]The ingredients.[ATTACH]3919[/ATTACH]Half pint jars. 1 tsp on bottom. Stuff jars leaving a bit of head space. 1 tsp on top. Did 4 with siracha and 2 with garlic chili paste. I've never used chili paste before. But, figured wtf. Normally,&nbsp; I just use 1 tsp on the top. But, I've decided it needs a bit more kick since nobody else in my house eats it anyway.[ATTACH]3920[/ATTACH]Lids on fingertip tight and into the canner with 3 quarts of water and 2 tbsp vinegar to prevent the outside of the jars from staining.&nbsp; 100 minutes at 11 pounds.[ATTACH]3921[/ATTACH]Before they are completely cooled, I turn/flip them a few times to mix up the siracha a bit as it doesn't get too mixed in the canning process. Finished product. [ATTACH]3922[/ATTACH]Lunch in a jar. Thanks for looking (copyright owens bbq).</blockquote>

[QUOTE="deleted member, post: 76687, member: 816"] [ATTACH=CONFIG]3918._xfImport[/ATTACH] The ingredients. [ATTACH=CONFIG]3919._xfImport[/ATTACH] Half pint jars. 1 tsp on bottom. Stuff jars leaving a bit of head space. 1 tsp on top. Did 4 with siracha and 2 with garlic chili paste. I've never used chili paste before. But, figured wtf. Normally, I just use 1 tsp on the top. But, I've decided it needs a bit more kick since nobody else in my house eats it anyway. [ATTACH=CONFIG]3920._xfImport[/ATTACH] Lids on fingertip tight and into the canner with 3 quarts of water and 2 tbsp vinegar to prevent the outside of the jars from staining. 100 minutes at 11 pounds. [ATTACH=CONFIG]3921._xfImport[/ATTACH] Before they are completely cooled, I turn/flip them a few times to mix up the siracha a bit as it doesn't get too mixed in the canning process. Finished product. [ATTACH=CONFIG]3922._xfImport[/ATTACH] Lunch in a jar. Thanks for looking (copyright owens bbq). [/QUOTE]

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