Does anyone have a recipe for canning Peppers??? 10 Pts. 2 B. A.?!
Jalenpanoe, bell peppers, etc!.!.!.Www@FoodAQ@Com
Answers:
~ 2 c Hot peppers, any kind
~ Olive oil, extra virgin
~ 1 Garlic clove, chopped (opt)
~ 6 Drops lemon juice (opt)
Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until tenter but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom!. Meanwhile heat 1 cup E V olive oil in sauce \pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly!.
Wipe the jar top and sides with a paper towel and apply the cap tightly!. No further processing is needed!. The jarred product is shelf stable (check for the requisite depressed lid)!.
Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers!. I call this in the jar processing!.
What's amazing is that I didn't know this myself!. I simply searched the internet for canning peppers!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Canning peppers for use in your stews, soups and sauces is a good way to preserve the lovely red and green bell peppers you grow in your garden!.
Always try to complete the procedures for canning peppers as soon as they are picked from the garden or brought from the market!. This will insure keeping the best flavor of the vegetables!.
First, wash carefully, then remove the stem and scrape the inside partitions to remove the seeds!. When canning peppers you will want to remove the skins!. There are two ways to do this!. Cooking the peppers in hot water for about 3 minutes will make the skins slip off the peppers!. Or the peppers can be heated in a hot oven (450 degrees F!.) for 8 to 10 minutes causing the skins to blister and crack!. Be sure to watch the peppers and don't let them burn!. After blistering the peppers, the skins can be removed with a sharp, thin knife!. As soon as skins are removed, quickly chill the peppers in cold water!.
For canning peppers you will use the Hot Pack method!. The Raw Pack method is not safe and not recommended!.
Have your hot sterile jars ready along with your kettle of boiling water!. Flatten the peppers and carefully pack in horizontal layers to ? inch from the top of the jar; then add the boiling water to cover the peppers to ? inch of the top of the jar!. To each pint jar, add ? t!. salt and ? t!. lemon juice (or 1 T!. vinegar may be substituted for the lemon juice when canning peppers)!. To each quart jar, add 1 t!. salt and 1 T!. lemon juice (2 T!. vinegar may be substituted for the lemon juice when canning peppers)!.
Place lids loosely on the jars and place in the pressure canner!. When canning peppers it is very important to process at only five pounds of pressure!. Using high pressure while canning peppers will injure texture and flavor!.
Pint jars must be processed for 50 minutes; quart jars must be processed for 60 minutes!. After canning peppers according to the directions, remove from the canner and complete the sealing of the lids unless you have used the self-sealing types!.Www@FoodAQ@Com
~ Olive oil, extra virgin
~ 1 Garlic clove, chopped (opt)
~ 6 Drops lemon juice (opt)
Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until tenter but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom!. Meanwhile heat 1 cup E V olive oil in sauce \pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly!.
Wipe the jar top and sides with a paper towel and apply the cap tightly!. No further processing is needed!. The jarred product is shelf stable (check for the requisite depressed lid)!.
Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers!. I call this in the jar processing!.
What's amazing is that I didn't know this myself!. I simply searched the internet for canning peppers!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Canning peppers for use in your stews, soups and sauces is a good way to preserve the lovely red and green bell peppers you grow in your garden!.
Always try to complete the procedures for canning peppers as soon as they are picked from the garden or brought from the market!. This will insure keeping the best flavor of the vegetables!.
First, wash carefully, then remove the stem and scrape the inside partitions to remove the seeds!. When canning peppers you will want to remove the skins!. There are two ways to do this!. Cooking the peppers in hot water for about 3 minutes will make the skins slip off the peppers!. Or the peppers can be heated in a hot oven (450 degrees F!.) for 8 to 10 minutes causing the skins to blister and crack!. Be sure to watch the peppers and don't let them burn!. After blistering the peppers, the skins can be removed with a sharp, thin knife!. As soon as skins are removed, quickly chill the peppers in cold water!.
For canning peppers you will use the Hot Pack method!. The Raw Pack method is not safe and not recommended!.
Have your hot sterile jars ready along with your kettle of boiling water!. Flatten the peppers and carefully pack in horizontal layers to ? inch from the top of the jar; then add the boiling water to cover the peppers to ? inch of the top of the jar!. To each pint jar, add ? t!. salt and ? t!. lemon juice (or 1 T!. vinegar may be substituted for the lemon juice when canning peppers)!. To each quart jar, add 1 t!. salt and 1 T!. lemon juice (2 T!. vinegar may be substituted for the lemon juice when canning peppers)!.
Place lids loosely on the jars and place in the pressure canner!. When canning peppers it is very important to process at only five pounds of pressure!. Using high pressure while canning peppers will injure texture and flavor!.
Pint jars must be processed for 50 minutes; quart jars must be processed for 60 minutes!. After canning peppers according to the directions, remove from the canner and complete the sealing of the lids unless you have used the self-sealing types!.Www@FoodAQ@Com
Ingredients
bell pepper,banana pepper, jalepeno pepper
white vinegar
canning salt
water
Directions
1Wipe off the peppers!.
2Trim the stem to about 1/4 inch!.
3Cut through pepper into 1-1 1/2 inch long pieces (small peppers would make two pieces by cutting in half)!.
4Have a cake pan on two burners with water in it!.
5Put jars and lids in this water!.
6In another pan, mix equal amounts vinegar and water and bring to boil!.
7put cut peppers (or whole if you prefer) into hot jars!.
8pour vinegar/water solution over peppers!.
9add 1 tsp salt to each quart!.
10wipe rim of jars!.
11Place hot lid on hot jar of peppers and seal tightly!.
12Place jar on a towel on countertop until cool and make sure it sealed properly!.
13Put in a cool dark place for 6 to 8 weeks before eating!.Www@FoodAQ@Com
bell pepper,banana pepper, jalepeno pepper
white vinegar
canning salt
water
Directions
1Wipe off the peppers!.
2Trim the stem to about 1/4 inch!.
3Cut through pepper into 1-1 1/2 inch long pieces (small peppers would make two pieces by cutting in half)!.
4Have a cake pan on two burners with water in it!.
5Put jars and lids in this water!.
6In another pan, mix equal amounts vinegar and water and bring to boil!.
7put cut peppers (or whole if you prefer) into hot jars!.
8pour vinegar/water solution over peppers!.
9add 1 tsp salt to each quart!.
10wipe rim of jars!.
11Place hot lid on hot jar of peppers and seal tightly!.
12Place jar on a towel on countertop until cool and make sure it sealed properly!.
13Put in a cool dark place for 6 to 8 weeks before eating!.Www@FoodAQ@Com