Canning Anyone?

[Pkrankow]

I am growing some jalapeno and habanero peppers and would like to cam them. Could I use the recipe above without roasting them first. Any suggestions or recipes would be appreciated.

Peeling is facilitated by roasting. Steaming and blanching are other ways to get the skin off. Leaving the skin on risks the pepper peeling on its own and you have a membrane floating in the jar. (looks funny, but that's it)

I am sure you can switch up what goes in the jar, as well as the seasoning mix. I haven't experimented. I just have used bell peppers, and mixed bell and banana peppers. I tried the recipe making a couple pints with store bought bell peppers before being given the large batch of peppers I used when writing the recipe.

Phil

[Laz]

Peeling is facilitated by roasting. Steaming and blanching are other ways to get the skin off. Leaving the skin on risks the pepper peeling on its own and you have a membrane floating in the jar. (looks funny, but that's it)

I am sure you can switch up what goes in the jar, as well as the seasoning mix. I haven't experimented. I just have used bell peppers, and mixed bell and banana peppers. I tried the recipe making a couple pints with store bought bell peppers before being given the large batch of peppers I used when writing the recipe.

Phil

Thanks Phil, I would like to slice mine and have them taste similar to the jars you buy in the store. I don't know if those are simply canned or slightly pickled as well. Fresh jalapenos always taste hotter to me.

[Pkrankow]

Whipping up a pint that is sliced, packed in vinegar, and canned with nothing else would be fairly easy. If you want to experiment.

I am sure you can google "canning jalapeno peppers" and get more information.

Phil

[Mycon]

I'd love to test that recipe for the sweet gypsy peppers I'm growing this year. I just hope I get enough of them.
I'll probably toss some beets into some jars this weekend, since they are quite plentiful now.

[Laz]

Whipping up a pint that is sliced, packed in vinegar, and canned with nothing else would be fairly easy. If you want to experiment.

I am sure you can google "canning jalapeno peppers" and get more information.

Phil

thanks.

[Deltaboy]

My mom and grandma still can. What we do is go and help gather it and work in the garden plus we wash and save the lids and rings for our return visits. We use the lids for targets and the rings can be reused dozens of times.

[Mycon]

I put up 7 pints of pickled beets using a modified recipe from my great-grandmother this weekend. They weren't uniformly sliced, but they taste fantastic! I'll post a pic once I get a decent one

[Mycon]

Berry season seems to have hit, so my mother and I spent the last few days bottling raspberries, and making redcurrant jam.



As soon as I can find some decent cucumbers, I'm going to be making some pickles next.

[Almightys]

I mainly can tomatoes (pieces and purée) but also some salsas and jelly. It's some work but well worth it

[PugslyCat]

Our tomatoes came in all at once this past week, so my weekend involved a lot of quality time with 50 pounds of little red orbs. Sorry that I don't have any pictures, just imagine small jars full of red stuff. Usually I do pints instead of quarts because my father, sister and I live separately and are all widows and widowers.

The final products were as follows:

• 10 pints of pasta sauce
• 15 pints of crushed tomatoes
• 5 pints of salsa (I'm the only one that eats the stuff)
• 20 half pints of pizza sauce (I'm the only one that eats LOTS of this stuff)

I had a dozen tomatoes left over for slicing, but left them out on the counter. I didn't think that the common house cat (Felis domesticus terrorist) would bother them, but when I got home last night most of them had been partially eaten.

[Mycon]

Nice work! I am desperate to make my own ketchup, but I haven't had time yet due to starting a new job this week.
Since I have Tuesdays off however, we decided to snag about 22 pounds of little cucumbers to pickle. Batch A was standard dill pickles with garlic and peppercorns:


Batch B was a little more adventurous, with dill, peppercorns, whole garlic cloves, pearl onions, mustard seed, and a hint of turmeric.


I's like to report on how they turned out, but apparently they have to cure for a minimum of 2 weeks before tasting, with 2 months being ideal

[cat4025]

I am growing some jalapeno and habanero peppers and would like to cam them. Could I use the recipe above without roasting them first. Any suggestions or recipes would be appreciated.

It is fairly simple. I just use vinegar, but I wrap a tablespoon of pickling spice and minced garlic up in a coffee filter and let it steep for a few minutes in the vinegar once I get it to a boil and remove it. I add the jalapenos and bring it back to a boil, turn off the heat and add them directly to hot sterilized jars. They seem to stay crisper using this method and the pickle spice gives it a really good flavor.

[Laz]

It is fairly simple. I just use vinegar, but I wrap a tablespoon of pickling spice and minced garlic up in a coffee filter and let it steep for a few minutes in the vinegar once I get it to a boil and remove it. I add the jalapenos and bring it back to a boil, turn off the heat and add them directly to hot sterilized jars. They seem to stay crisper using this method and the pickle spice gives it a really good flavor.

Thanks for the info - will give it a try.

[Mycon]

We did this a few weeks ago, but anyway:
21 12-ounce jars of grape jelly from what looks like chardonnay grapes that came over the neighbor's fence