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Old March 16, 2015   #61
Stvrob
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Quote:
Originally Posted by peppero View Post
I tried them in both stages and was so disappointed with the ripe stage. Perhaps some extra attention will provide some satisfaction.
thanks for your reply.

jon
It might be possible that the taste has been over-hyped and you were expecting something that would shake your world. Still, I would die for a plate of fried Jimmy Nardello's and onions right now.
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Old August 16, 2015   #62
luigiwu
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Default West African Red Peppers are coming in

(Thanks for the seeds, Starlight!)

Now, any ideas what to do with these beauties? I assume they are hot hot HOT?
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Old August 17, 2015   #63
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Bear repellant?

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Old August 17, 2015   #64
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Some things that will cut the heat while adding flavor:

1) ferment them and make hot sauce;
2) dry and powder them for use in meat rubs, stews, etc
3) smoke them and then dry them, or powder them, or store them in olive oil. Use the flavored oil olive in cooking.
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Old August 17, 2015   #65
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Some have started to ripen here along with the other habaneros, took a nibble out of a real small one that turned red. It was hot but more medium hot on that one. I would expect the normal size peppers to be much hotter.
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Old August 17, 2015   #66
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Waiting patiently on my W. African reds. I plan on putting a few on a skillet, browning them a bit and then into the food processor with some oil and spices + lemon/orange juice and then that gets rubbed onto whatever flesh is available, marinating overnite.

Then one chooses grill, slow cook, oven, ... decisions, decisions.

Just did it with a batch of Czech Blacks/Bulgarian Carrot/Serranos and it turned out great.
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Old August 19, 2015   #67
encore
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I've got a lot of banana peppers and I'd like to pickle them either slices or rings, I tried pepperoncini last year (many recipes) but they always came out mushy. anyone have a good recipe for banana peppers that stay crispy like store bought? thanks tom
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Old August 19, 2015   #68
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Default banana peppers

looking for a good recipe for pickled banana peppers, either rings or slices. I tried doing pepperoncini last year (many recipes) but they all came out mushy.so if anyone has a good recipe where they stay crisp like store bought, I'd appreciate it. tom
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Old August 19, 2015   #69
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It probably isn't the recipe but the process.
How long are you water bathing them.

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Old August 19, 2015   #70
encore
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if I remember right, just guessing because I toss the recipes when they don't turn out, I think some were 10 min. and some were 15 min.. I seen one where it says to not let the water get above 185 deg. I think it was for 30 min. . don't know how long they would stay good like that thou.
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Old August 19, 2015   #71
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Quote:
Originally Posted by encore View Post
if I remember right, just guessing because I toss the recipes when they don't turn out, I think some were 10 min. and some were 15 min.. I seen one where it says to not let the water get above 185 deg. I think it was for 30 min. . don't know how long they would stay good like that thou.
This is how I cook Bratwurst I put it in a pan of water at around 180F for ten minutes.
Then I grill them.
Processing any pepper for 15 to 30 minutes in a jar at 1000 feet or less will cook it.
10 is pushing it.
I have no idea what your altitude is but I live around 400.

Here is one for bell peppers that is 5 minutes at 1000 feet or below.
You should be able to omit the sugar I really dont know.
To be honest with you I hot pack my pickles and keep them in the fridge I also wouldn't have a problem with them in the shelf.
They all seal.
But I cant tell you to do that.
I have tried the other ways and they turn into mush.

I use a 1 to 1 ratio of 5% vinegar to water.
You can use what ever spice you want.

Worth
http://nchfp.uga.edu/how/can_06/pick...l_peppers.html
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Old August 19, 2015   #72
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Yes I do know the bratwurst is in the water directly but I was comparing it to 30 minutes.
It is fully cooked in ten minutes in the water at 180 F.
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Old August 19, 2015   #73
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I did not know there was a 5 min pickled pepper Worth. Had to go look! I don't see a problem with not using the sugar, as it is more for taste. Here is a recipe specifically for hot peppers. You don't have to use the bells in it...use whatever peppers you want as a sub for them. I'm not finding a recipe for using the lower temp pasteurization method for peppers, so that's not an option. I would personally use calcium chloride (Pickle Crisp) to help with the crispness.

http://nchfp.uga.edu/how/can_06/pick...t_peppers.html

Here's some help with pickle problems...

http://nchfp.uga.edu/how/can_06/pickleproblems.html
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Old August 19, 2015   #74
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Barb I processed some for I dont know what, either 10 or 15 minutes water bath and they were cooked as soon as they cooled off.

I'm just doing fresh pack and seal now and refrigerating.
Good thing I have two refrigerators.
One very important thing is to be very sanitary in your process.
Very sanitary.
I go through a lot of bleach.
Jars lids rings knives kettle dippers funnels all hot bleach water.

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Old May 10, 2016   #75
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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.
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