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#16 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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#17 |
Tomatovillian™
Join Date: Jan 2009
Location: Appalachian Mountains NC
Posts: 151
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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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#18 |
Tomatovillian™
Join Date: Jan 2009
Location: wisconsin
Posts: 14
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Does anyone have a recipe and directions for pickling jalapeno peppers ?
I'm new to canning. Jim |
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#19 |
Buffalo-Niagara Tomato TasteFest™ Coordinator
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
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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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"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 |
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#20 |
Buffalo-Niagara Tomato TasteFest™ Coordinator
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
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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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"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 |
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#21 |
Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 771
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Remy, that is essentially the same recipe I use, but you should process for 10 minutes in a BWB.
TomNJ |
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#22 |
Tomatovillian™
Join Date: Dec 2008
Location: Pleasure Island, NC 8a
Posts: 1,162
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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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#23 |
Tomatovillian™
Join Date: Jan 2009
Location: wisconsin
Posts: 14
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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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#24 |
Tomatovillian™
Join Date: Apr 2009
Location: South Carolina Zone 8a
Posts: 1,205
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What does the grape leaf do?
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#25 |
Tomatoville® Administrator
Join Date: Jan 2006
Location: The Bay State
Posts: 3,207
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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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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. |
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#26 |
Tomatovillian™
Join Date: Jul 2006
Location: Northwest shore of Lake Ontario Zone 6b
Posts: 117
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#27 |
Buffalo-Niagara Tomato TasteFest™ Coordinator
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
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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 ![]() Remy
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"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 |
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#28 | |
Buffalo-Niagara Tomato TasteFest™ Coordinator
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
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Remy
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"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 |
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#29 |
Tomatovillian™
Join Date: Jul 2006
Location: Northwest shore of Lake Ontario Zone 6b
Posts: 117
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One Ring of Rings. Perfect. Thanks Remy for clearing that up.
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#30 |
Tomatovillian™
Join Date: Jul 2006
Location: S.E. Michigan (Livonia)
Posts: 1,264
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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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