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post #1 of 3
Thread Starter 
Hey all,

I tend to lurk more that post yet I'm looking for a bit of direction. Hopefully this is the right place.

A co-worker of mine brought me a huge sack of jalepenos and serrano's (sp?) from his garden today. The only thing I need to do for him though is smoke a bunch of 'em for eventual canning. Do these need to be canned while they are still hot or cool? Perhaps even a good link to making chipoltes would be awesome...
post #2 of 3
Try this link http://smokingmeatforums.com/forums/...ight=chipoltes
post #3 of 3
i hope the japs were the red kind.......thats what makes a chipolte
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