Peppers - Page 6

drew51 · May 10, 2016

Quote:

Originally Posted by BakedIn

Keeping the peppers whole is a natural trick to keep them crispy. After washing, just put them in the jar, fill with whatever brine and then water bath. I cut the recommended water bath time back to maybe 5 minutes tops.

Exactly what I do and it works good! Nice and crunchy! I do poke the peppers so the liquid gets inside. I try various recipes as far as ingredients. They change, do I want them sweet pickled? Or spiced with unusual spices? etc. Someone mentioned to me black currant leaves give a fantastic taste. I'm going to try that next time. I always though prep the way described above, always. I just opened a year old jar, seal was fine, the peppers were still awesome! As long as the pH is below 4.2 they can't develop anything, they are in vinegar. You can't can any safer, the solution itself will kill any bacteria. I always add vinegar or lemon or lime to canning to make sure pH is low. I add lime to tomato sauce. Just to make sure it's low.

Lastfling · November 9, 2018

Suggestions for this harvest -

I closed out the season and picked my peppers last night now I’m looking for suggestions of what to do with them. They’re mostly mutts that volunteered from last years ornamentals and jalapeños .

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Nematode · November 9, 2018

Made sweet hot pepper relish for the first time this year with my "leftover" peppers.
Its very good, most of it disappears on crackers with a little cream cheese.
Enjoy it much more than I thought, and more folks enjoy it than i ever would have believed.

Goodloe · November 9, 2018

I also use the "cold pack" method. Jalapenos... Straight 5% white vinegar and a tsp of sea salt per quart....Keep em in the fridge...crisp and flavorful! I love em with chili or nachos or on burgers....20180721_201909.jpg

hl2601 · November 12, 2018

They look terrific! Thanks for sharing.

Lastfling · November 12, 2018

Thanks ! I decided to try fermenting them. The jalapeños I did turned out great, so I made a brine and now have another jar of jalapeños and a jar of the mutts underway though I suspect the mutts may be to hot.

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November 9, 2018	#79
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	I also use the "cold pack" method. Jalapenos... Straight 5% white vinegar and a tsp of sea salt per quart....Keep em in the fridge...crisp and flavorful! I love em with chili or nachos or on burgers....20180721_201909.jpg __________________ ~Jon~ Downheah, Mississippi

November 9, 2018	#77
Lastfling Tomatovillian™ Join Date: Apr 2015 Location: NC Posts: 143	Suggestions for this harvest - I closed out the season and picked my peppers last night now I’m looking for suggestions of what to do with them. They’re mostly mutts that volunteered from last years ornamentals and jalapeños . Sent from my iPhone using Tapatalk

November 9, 2018	#78
Nematode Tomatovillian™ Join Date: May 2012 Location: massachusetts Posts: 1,710	Made sweet hot pepper relish for the first time this year with my "leftover" peppers. Its very good, most of it disappears on crackers with a little cream cheese. Enjoy it much more than I thought, and more folks enjoy it than i ever would have believed.

November 12, 2018	#80
hl2601 Tomatovillian™ Join Date: Dec 2017 Location: Metro Denver Posts: 770	They look terrific! Thanks for sharing.