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Old January 19, 2009   #16
brokenbar
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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
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Old January 21, 2009   #17
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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.
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Old August 12, 2009   #18
shoofly22
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Default pickled peppers

Does anyone have a recipe and directions for pickling jalapeno peppers ?
I'm new to canning.
Jim
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Old August 12, 2009   #19
remy
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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
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Old August 12, 2009   #20
remy
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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
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Old August 13, 2009   #21
TomNJ
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Remy, that is essentially the same recipe I use, but you should process for 10 minutes in a BWB.

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Old August 13, 2009   #22
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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.
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Old August 14, 2009   #23
shoofly22
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Thank you everyone for the recipes , now i've got to wait till my peppers are ripe.
jim
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Old August 15, 2009   #24
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What does the grape leaf do?
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Old August 15, 2009   #25
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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.
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Old August 15, 2009   #26
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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.
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Old August 15, 2009   #27
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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
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Old August 15, 2009   #28
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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
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Old August 15, 2009   #29
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One Ring of Rings. Perfect. Thanks Remy for clearing that up.
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Old August 16, 2009   #30
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Does it matter what type of vinegar is used? i.e white or apple cider? My BIL does pickels and says only white.
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