Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

Reply
 
Thread Tools Display Modes
Old January 19, 2009   #16
brokenbar
Tomatovillian™
 
brokenbar's Avatar
 
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
Default

Quote:
brokenbar, how long do your pickled peppers in the vacuumed jars keep in the fridge?
Until we eat them all...seriously 'tho, they keep almost indefinitely. They a crunchy, just like ones you buy. I have never had any get any mold on them or cloudyness at all. And as I said, I do vacuum the lids on. I do salt fermented crock pickles the same way. Any heat processing and they are never as crunchy. It's starts like this..."Honey, we need an extra refrigerator. You can keep your beer in in it." Then it's, "You know, if we had one more frig, we could keep lots of beer and sodas cold and have room for extra food." By about the third and forth refrigerator (and yes...I have 4 refrigerators and two freezers ) There is no longer any reason to lie...he knows it's for all your canned stuff and you know it's for all your canned stuff so no further discussion necessary! Except in my case, it's mostly for HIS canned stuff
brokenbar is offline   Reply With Quote
Old January 21, 2009   #17
happydog
Tomatovillian™
 
Join Date: Jan 2009
Location: Appalachian Mountains NC
Posts: 151
Default

About the bubbles - even though the peppers were processed, as it sits and 'soaks' in the liquid it is still absorbing tiny amounts so it naturally gives up tiny air bubbles.

I learned that from making sauerkraut. Even though it starts out covered in liquid AND pressed firmly down, it still gives up air bubbles.

As long as you followed the correct canning procedures, I'd say it's perfectly fine to eat.
happydog is offline   Reply With Quote
Old August 12, 2009   #18
shoofly22
Tomatovillian™
 
Join Date: Jan 2009
Location: wisconsin
Posts: 14
Default pickled peppers

Does anyone have a recipe and directions for pickling jalapeno peppers ?
I'm new to canning.
Jim
shoofly22 is offline   Reply With Quote
Old August 12, 2009   #19
remy
Buffalo-Niagara Tomato TasteFest™ Coordinator
 
remy's Avatar
 
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
Default

Hi,
This is the recipe I use for canning hot peppers. I do sliced jalapenos, red anaheims, or Hungarians with this one.

This is to make 4 pints, you can of course make large batches depending on how many peppers you have.

3 lbs. peppers - washed and cut into rings
2 cups vinegar
1 cup water(distilled is best)
2 tablespoons of sugar(you can go less if you like)
1 tablespoon canning salt(must use canning)
Cloves of garlic
Onion thinly sliced

In a 6-8 quart pot add the vinegar, water, sugar, and salt. Bring to boil. Add peppers. bring back to boil. Remove from heat.
Into washed and warm jars add a slice of onion and at least a clove of garlic, if small you can add a few. Then fill with pepper rings and liquid. Leave 1/2 inch head space. Run a plastic or wooden(no metal!) utensil around the inside of the jars to get out air bubbles. Screw caps on firmly. Process in water canner for 5 minutes.

If something doesn't make sense let me know,
Remy
__________________
"I wake to sleep and take my waking slow"
-Theodore Roethke

Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island!
Owner of The Sample Seed Shop
remy is offline   Reply With Quote
Old August 12, 2009   #20
remy
Buffalo-Niagara Tomato TasteFest™ Coordinator
 
remy's Avatar
 
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
Default My Pickle Recipe

Hi,
I keep getting requests here at home for my pickle recipe in fact I got emailed tonight so I figure I might as well share it here while I got it handy.

Here's the recipe for a 2 gallon crock(probably around 6lbs. of pickles.)
~soak washed whole gherkin pickles(make sure stems are gone) in salt water solution in the crock overnight(up to 24 hours.) The solution is 1/2 cup canning salt to a gallon of water. Distilled water works best. Use only canning salt. Put a plate on top of the pickles and then like a bowl of water to hold the plate down. Cover with towel, pot lid, whatever to keep anything from falling in.
The next day, drain and rinse pickles.

Pickling solution :
9 cups distilled Water
6 3/4 cups Vinegar
4-5 tablespoons Canning Salt- must use canning
1-2 tablespoons of Sugar- depends on your taste

Combine the water, vinegar, salt, sugar in a large pot. Bring to boil.

For wide mouth pint jars(for Quarts increase the quantities of course), add the following to the clean and warm jars:
Grape Leaf~ a piece a bit smaller than the circumference of the jar(if you don't have access to grape leaves, the recipe will still work.)
Onion sliced very thin ~ 1 slice
Heads of Dill~1
Hot Banana Pepper cut into 1/2 to 1 inch chunks ~ 1
Peppercorns~ 3 or more
Mustard Seed~ 1 tsp.
Bay leaf ~ 1 small or cut a big one in 1/2
Garlic cloves cut in 1/2 if big ~ 2--3 pieces

Then pack with gherkins. I save the smallest gherkins for the pint jars. I have the best luck cutting my gherkins into spears if they are big also.
Top with vinegar mix that has been boiled leaving 1/2 inch head space. Use a plastic or wooden tiny spatula (or anything like I have plastic chop sticks that work nice) to run around the inside of jars to knock out any trapped air bubbles.
Screw tops on firmly. Process in water canner, 5 minutes for pints, 10 minutes for quarts. If you don't process, put in fridge.

If anything doesn't make sense, let me know!
Remy
__________________
"I wake to sleep and take my waking slow"
-Theodore Roethke

Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island!
Owner of The Sample Seed Shop
remy is offline   Reply With Quote
Old August 13, 2009   #21
TomNJ
Tomatovillian™
 
TomNJ's Avatar
 
Join Date: May 2009
Location: Floyd VA
Posts: 771
Default

Remy, that is essentially the same recipe I use, but you should process for 10 minutes in a BWB.

TomNJ
TomNJ is offline   Reply With Quote
Old August 13, 2009   #22
stormymater
Tomatovillian™
 
stormymater's Avatar
 
Join Date: Dec 2008
Location: Pleasure Island, NC 8a
Posts: 1,162
Default

Do you want hot & sour or sweet & sour? I have a recipe for Bread & Butter jalapenos (serranos, banana, etc LOL) pickled peppers that we really enjoy - you may want to try it -

4 lbs jalapeno peppers
2 lbs onions
3 cups white vinegar
2 cups sugar
2 tablespoons mustard seeds
2 teaspoons turmeric powder
2 teaspoons celery seeds
1 teaspoon ginger powder
Directions
1. Thinly slice jalapenos and onions and cold pack into jars. Use rubber gloves for handling jalapenos.
2. Place remaining ingredients in large pan and bring to a boil.
3. Pour hot mixture into jars, over the peppers and onions, leaving 1/4 inch headspace. If you run short of the juice, top with boiling water.
4. Remove air bubbles by running a knife around the inside of the jars. Adjust caps.
5. Process 10-minutes in boiling water bath.
Yield: about 5-6 Pints.
stormymater is offline   Reply With Quote
Old August 14, 2009   #23
shoofly22
Tomatovillian™
 
Join Date: Jan 2009
Location: wisconsin
Posts: 14
Default

Thank you everyone for the recipes , now i've got to wait till my peppers are ripe.
jim
shoofly22 is offline   Reply With Quote
Old August 15, 2009   #24
Blueaussi
Tomatovillian™
 
Blueaussi's Avatar
 
Join Date: Apr 2009
Location: South Carolina Zone 8a
Posts: 1,205
Default

What does the grape leaf do?
Blueaussi is offline   Reply With Quote
Old August 15, 2009   #25
Mischka
Tomatoville® Administrator
 
Mischka's Avatar
 
Join Date: Jan 2006
Location: The Bay State
Posts: 3,207
Default

Quote:
Originally Posted by Blueaussi View Post
What does the grape leaf do?
Grape leaves are purported to contain a substance that inhibits enzymes that make pickles turn soft over time. Some folks claim that they also help preserve the pickles' green coloration, too.

I haven't tried using them. I use a calcium hydroxide (pickling lime) bath.
__________________
Mischka


One last word of farewell, Dear Master and Mistress.


Whenever you visit my grave,

say to yourselves with regret

but also with happiness in your hearts

at the remembrance of my long happy life with you:


"Here lies one who loved us and whom we loved."


No matter how deep my sleep I shall hear you,

and not all the power of death

can keep my spirit

from wagging a grateful tail.
Mischka is offline   Reply With Quote
Old August 15, 2009   #26
bluelacedredhead
Tomatovillian™
 
bluelacedredhead's Avatar
 
Join Date: Jul 2006
Location: Northwest shore of Lake Ontario Zone 6b
Posts: 117
Default

Quote:
Originally Posted by remy View Post
Hi,


Onion sliced very thin ~ 1 slice
Remy,
I just have one question. Is this One slice of onion??
Or One Onion? If it's One Onion, any preference?? Yellow cooking type? Red? White??

And thanks for sharing this with everyone.
bluelacedredhead is offline   Reply With Quote
Old August 15, 2009   #27
remy
Buffalo-Niagara Tomato TasteFest™ Coordinator
 
remy's Avatar
 
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
Default

Blueaussie,
Yes, what Mischka said .


Bluelacedredhead,
What I wrote is confusing, isn't it. It the whole thin section you sliced off that will lay at the bottom of the jar. Does that make sense? So a ring of rings. I always use the yellow cooking type, but you could use white.
Remy
__________________
"I wake to sleep and take my waking slow"
-Theodore Roethke

Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island!
Owner of The Sample Seed Shop
remy is offline   Reply With Quote
Old August 15, 2009   #28
remy
Buffalo-Niagara Tomato TasteFest™ Coordinator
 
remy's Avatar
 
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
Default

Quote:
Originally Posted by TomNJ View Post
Remy, that is essentially the same recipe I use, but you should process for 10 minutes in a BWB.

TomNJ
I've been using the recipe I got in my Heinz Successful Pickling Guide(with my addition of onion) from like 1993. It is weird the whole pepper recipe in the booklet calls for 10 minutes. I'm sure you are right that the time has been upped to 10 min. though I have been doing with five for all these years and they've been fine, but anyone who wants to follow newer guidelines should go for 10 min.
Remy
__________________
"I wake to sleep and take my waking slow"
-Theodore Roethke

Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island!
Owner of The Sample Seed Shop
remy is offline   Reply With Quote
Old August 15, 2009   #29
bluelacedredhead
Tomatovillian™
 
bluelacedredhead's Avatar
 
Join Date: Jul 2006
Location: Northwest shore of Lake Ontario Zone 6b
Posts: 117
Default

One Ring of Rings. Perfect. Thanks Remy for clearing that up.
bluelacedredhead is offline   Reply With Quote
Old August 16, 2009   #30
matereater
Tomatovillian™
 
matereater's Avatar
 
Join Date: Jul 2006
Location: S.E. Michigan (Livonia)
Posts: 1,264
Default

Does it matter what type of vinegar is used? i.e white or apple cider? My BIL does pickels and says only white.
__________________
Steve

Cleverly disguised as a responsible adult
matereater is offline   Reply With Quote
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 11:46 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★