Do you know how many peppers are in a peck?
You know, as in “Peter Piper picked a peck of pickled peppers…“
Bet you never thought about it…or maybe you did. I hadn’t.
But since I picked up a pound of fresh chilli peppers at the farmer’s produce place out in Langley to make some chill garlic sauce for canning….Peter Piper and his pickled peppers popped into my brain.
Apparently “a peck is an imperial and U.S. customary unit of dry volume, equivalent to 2 gallons or 8 dry quarts or 16 dry pints. Two pecks make a kenning (obsolete), and four pecks make a bushel.”
Now I know, and so do you.
I only picked up a pound….not a peck.
And the garlic chilli sauce is canned and will probably kill me when it gets used because it’s so hot.
Also on the shelf went three little jars of crabapple jelly, because I saw a two pound container of beat up and very ugly little crabapples for three dollars and it really doesn’t matter what they look like for jelly.
And, lastly for today, a few jars of cranberry pepper jam. I’m not sure about it thought. I usually make a yummy cranberry pepper jelly that relies on a quarter cup of cranberry cocktail concentrate…something I can no longer find in the grocery stores. So I found a totally different recipe that said jelly, but when I was elbow deep in cranberries, jalapeño peppers, and Serrano peppers, I discovered that it was not, in fact, jelly, but more of a jam. It used Pomona’s pectin, something I’d not used before, and I think I may have added too much of the calcium water or something…because the texture wasn’t what I’d hoped for. But it’s tasty. It will be good on crackers and cheese…but I wouldn’t give it away with the texture the way it is.
And that’s what kind of day it was in the kitchen.
