pickling peppers

[Salsacharley]

Are you sure your pepper seeds weren't dark to begin with? Some pepper guts start going dark when the pod still looks good.

[encore]

yup sure they were'nt , because one jar i sliced them all in half, and did it that way, pretty sure i didn't get lucky and miss the brown ones, or did i? lol all the ones left whole had brown seeds.----tom

[encore]

have another refrigerator recipe for sliced banana peppers and it calls for 4-cups water and 2-cups vinegar. lol---tom

[coronabarb]

pmc, you add fish to your pickles and wb for 10 mins??

[pmcgrady]

Originally Posted by coronabarb

pmc, you add fish to your pickles and wb for 10 mins??

(2)Canned Anchovies in oil are added into each jar (they are already processed), they've been made that way, here for 40+ years.
1 little can of anchovies can do a whole batch of peppers, and is used for a salty seasoning not for "fish"
A month old jar of these peppers and you can't find the 2 anchovies, they desolve and make the brine a little cloudy. Try them, let your tastebuds decide.

[Worth1]

Originally Posted by pmcgrady

(2)Canned Anchovies in oil are added into each jar (they are already processed), they've been made that way, here for 40+ years.
1 little can of anchovies can do a whole batch of peppers, and is used for a salty seasoning not for "fish"
A month old jar of these peppers and you can't find the 2 anchovies, they desolve and make the brine a little cloudy. Try them, let your tastebuds decide.

Bravo.

Worth

[coronabarb]

canning salt has best results . Iodized can be used safely but quality can suffer. Flake salt not recommended. Water/vinegar ratio should be at least 1:1 for safety, but vinegar can be increased if desired. Sorry typing one handed...have dog on leash next to me w/cone of shame on.

https://nchfp.uga.edu/how/can_06/salts_pickling.html

[Goodloe]

I make two types of pickled peppers:

The first is what we call "pepper sauce" down here; it's "pepper vinegar" in other parts of the country, I believe. I use mainly cayenne peppers for this stuff...trim off both the tip and stem ends, pack into a sterilized quart jar, add a tsp of coarse kosher salt, and cover with boiling white vinegar, adding more vinegar as the air is displaced. Screw on the lid and wait for the "pop". After a couple of months, the liquid is ready to be poured over peas or beans, or turnip/collard greens. Wonderful for sopping up with a nice pan of cornbread!

I also pickle jalapeno slices (rings). I eat them with chili and nachos, and also put them on hamburgers. For these, I use what I call the "cold pack" method. I slice the jalapenos and pack them into a quart jar, add 1 tsp of coarse kosher salt, and cover with cold white vinegar. That's it. This "no heat" method makes for nice crisp, crunchy peppers. I keep them in the fridge.

[Worth1]

Worcestershire sauce has anchovies in it.
Just saying.

Worth

[imp]

Originally Posted by Worth1

Worcestershire sauce has anchovies in it.
Just saying.

Worth

And that means what in relation to home pickling peppers?

[Worth1]

Viva la Grady.

Worth

[pmcgrady]

Originally Posted by Worth1

Viva la Grady.

Worth

[imp]

PMcgrady, of course anyone may do as they choose to in canning, but adding meats and or fish, even already processed fish or meat, makes it a very different thing. Some of the things my grandmothers did in canning for many many years turned out to be found to be unsafe to do, even though the grandmothers did not make anyone sick or kill them as far as anyone knows.


Canning safely is science based on several factors, just as baking is; understanding and following the hows and whys may save some one's life. I share some of what I can up with others, so I figure I have the right to take risks with myself if I choose to do so, but not to put others at a potential risk deliberately and use approved and tested recipes.

[coronabarb]

"I don't know how humankind has survived without food safety guidelines..."

Many of them didn't. We don't hear about the "ptomaine poisoning" as often, (now called botulism) although it does occur every year. Thankfully, it's infrequent and a lot of it occurs in Alaska, etc where they process fish incorrectly. Adding fish to any recipe and then water bath processing is really risky, so I'm glad you haven't had any problems in the past. I don't want this to turn into a "thing" here so that's all that needs to be said.

[imp]

Originally Posted by coronabarb

"I don't know how humankind has survived without food safety guidelines..."

Many of them didn't. We don't hear about the "ptomaine poisoning" as often, (now called botulism) although it does occur every year. Thankfully, it's infrequent and a lot of it occurs in Alaska, etc where they process fish incorrectly. Adding fish to any recipe and then water bath processing is really risky, so I'm glad you haven't had any problems in the past. I don't want this to turn into a "thing" here so that's all that needs to be said.

Re canning fish, did you know the All American canner company says to not use the 2 smaller pressure canners , the 10 and 15 quart ones, to can fish?