The Low Carb Luxury Newsletter: 
Volume III / Number 18: September 27, 2002: Page 4
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Cooking TLC with Karen Rysavy   

                                          Congratulations!
Our sincere congratulations to Karen for being chosen as the Atkins Success Story this month!   Karen, you remain an inspiration to thousands of people, and to me...
Much love from all of us at Low Carb Luxury.



Pack A Peck Of Pickled Peppers!
Most vegetables require complicated “hot pack” pressure canning — but not peppers, which can be safely preserved by the relatively simple and inexpensive “cold pack water bath” method, and which are in season and inexpensive just now.

You will need a large covered pot or canner, a rack, jars, rings, seals, peppers (hot, medium, mild, whatever variety you prefer), whole peppercorns, coarse salt, garlic, and white vinegar. (pictured: jalapenos) If you wish, you may include a few extra items like strips of onion, asparagus, celery sticks, contrasting colors of dried peppers, etc.

Wash peppers, pierce each one 2 or 3 times with a sharp knife, cover with a salt water brine (water mixed with 3 Tablespoons pickling salt per quart) and soak overnight.

When ready to begin canning, wash jars, lids, and flats with hot soapy water. Sterilize the jars: place them in a clean canner and cover with
2” of water. Bring to a gentle boil, and then begin timing. Boil for 15 minutes plus 1 additional minute for each 1000 feet of elevation above sea level. This is important – don’t skip this step!

Drain peppers. Prepare “extras” as needed. (Peel, wash, slice into strips, etc.) Add 1 tsp. coarse salt, 1 Tablespoon whole peppercorns, and 2 or 3 whole peeled cloves garlic to bottom of each jar. (Pack just the number of jars at one time that will fit in your canner, and no more.) Pack jars with vegetables, wedging them in firmly.

Protect your skin and eyes from the oils in the hot peppers. Gloves and safety glasses are not an overreaction if you have sensitive skin.

Leave a full 2” at the top of each jar empty.

Mix white vinegar and water in equal amounts, and fill jars with solution, to one half inch of the top. Use a canning spatula and run it up and down between the peppers and the glass, all the way around, to remove excess air bubbles.

Clean the top lip of each jar. Center a flat lid on each jar and apply the rings. Don’t tighten them too much, just enough to keep things in place. The actual seal comes from the water bath processing. Place the canning rack and jars in the empty canner. Cover the jars with
2” of water, cover, bring all to a simmer, and then begin timing.

Process quart jars for 15 minutes plus one minute for each 1,000 feet in elevation above sea level or pint jars for ten minutes plus one minute for each 1,000 feet above sea level. Remove jars and gently place on a rack or clean towel to cool, leaving room in between each jar. Once cool, inspect each jar for a tight seal. Remove jar rings for long term storage and refrigerate after opening.



   
If you like these recipes, you’ll LOVE my cookbook, Cooking TLC! Order your autographed copy direct from www.trulylowcarb.com for FREE DELIVERY, and prompt order processing!

Mention Low Carb Luxury when you order and receive a $1 rebate!
                                                                             Karen





Low Carb Chef Confections You have patiently waited and The Low Carb Chef has been busy working in the candy kitchen once again! The Chef has now added 5 new selections to The Low Carb Chef Confections line of chocolates bringing your available selections to 17 chocolates!

If you love his other chocolates.... I know you can't wait to try ALMOND BUTTER CRUNCH, DARK CHOCOLATE RASPBERRY JELLY, ALMOND BUTTER TOFFEE and VANILLA MARSHMALLOWS!

Low Carb Chef Rib Stick'n Fried Chicken Mix We have been overwhelmed with orders for The Low Carb Chef's Rib Stick'n Fried Chicken Mix - There truly is nothing like it on the market! The Chef has adding Rib Stick'n Cajun Chicken Mix to compliment the selection and to further provide products requested in our "Chef's Challenge". Each piece of chicken has less than 2g of carbohydrate with a taste that can't be matched!

Through 10/25/02, using coupon code "
Lora" (without quotes) during your checkout process will get you 10% off of your entire order IN ADDITION to the benefits of our "Customer Rewards" program that saves you $ with EACH order!

Sign up as a registered user at www.LowCarbDieters.com and with your first order, immediately begin earning points redeemable for $ off of your purchases! Only at The Low Carb Dieter’s Page, designed with the PRACTICAL low carb dieter in mind!!







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