🔕 🔔
Loading…

My Basket ()

All questions

"SAVE THE PEPPERS"

I have some chilli peppers to preserve,both red and green.I never did by myself any kind of canning,so I was wondering if you guys could tell me about the procedures with the jars.AND what do you like better for them:olive oil or vinegar?

asked by mensaque over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 939 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 5 years ago

Hi M - How is your achilles?
To can peppers you need a pressure canner. Here is information on that.
http://nchfp.uga.edu/how...
To pickle peppers you can use a water bath canner http://pickyourown.org...

What I do is dehydrate my peppers and then grind them and use them that way. The others I pickle.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 5 years ago

Hi,S...Achilles is better but not 100% yet.Total recover takes up to a year and I'm on the 4th month and already walking about so I think I'm doing fine.Thanks for asking!And thanks for the tip.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I also dehydrate peppers and I chop and freeze them to use in salsas and sauces.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 5 years ago

I had a bumper crop of jalapeños last summer (the only thing I had a bumper crop of), and I roasted them until soft and made chipotles en adobo with them. I don't guess they were technically "chipotles," but they tasted better than any canned chipotles I've ever had. I used a recipe from a blog that I now can't recall, which contained vinegar, garlic, catsup, and spices. I've stored the jars in my refrigerator for about 8 months, and they're even better now than they were when I first made them.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I asked a similar question awhile ago. Cook's Illustrated had a solution regarding brining. http://www.food52.com/hotline...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 5 years ago

Thanks for the help,guys.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.