Pickled Hot Peppers Canning Food

PICKLED PEPPER RECIPE FOR HOME CANNING

Steps:

• Begin by preheating your water bath canner.
• Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
• Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
• Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
• Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

PICKLED PEPPERS

Steps:

• Prepare boiling water bath canner, clean hot jars, and clean two piece lids.
• Wash hot peppers. Leave peppers whole or cut into slices. If using different varieties, toss to blend so you have a mix of peppers in each jar.
• Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
• Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
• Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
• I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.

PICKLED HOT PEPPERS

Steps:

• Wash hot peppers; drain.
• Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
• If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
• In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
• Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
• Adjust lids. Process in boiling water bath (pints) 10 minutes.

PICKLED HOT PEPPERS

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

PICKLED PEPPERS

Steps:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

PICKLED HOT PEPPERS

Steps:

• Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
• Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
• Wash and dry peppers, Trim stems but leave some on.
• Put 2 cloves of garlic in each canning jar (sterilized etc).
• Alternate peppers and sliced onions.
• Pack tight with 1 inch headspace.
• Bring liquid back to a boil, and pour over peppers leaving one inch for air space.
• Top with lids, screw on bands, and process in waterbath canner for 10 minutes.

SWEET PICKLED BANANA PEPPERS

Steps:

• Sterilize 2- 1/2 pint jars.
• Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
• Place peppers in the 1/2 pint jars.
• Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
• Be sure the edge of the jar has no juice on it.
• Place lids and screw on bands finger-tip tight.
• Seal jar and leave for 2 weeks.**.
• **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

PICKLED HOT PEPPERS

Steps:

• 1. Wear plastic gloves to handle hot peppers. Wash Peppers and green cherry tomatoes, leave green tomatoes whole. Leave small peppers whole with two slits in each pepper. Core large peppers, removing seeds and cut into strips. If using Jalapeno pepper core and remove seeds, cut into two pieces.
• 2. It's easier for me if I turn the jars side ways to begin packing, turn right side up when enough peppers are placed in jars. Pack tightly into clean, hot, sterilized jars. (I place clean jars on a large cookie sheet inside a preheated oven set on 200 degrees. Remove one at a time with a pot holder.)You will need to leave 1/2 inch headspace in each jar.
• 3. Have vinegar, water, salt, and (sugar if you desire) ready on stove. You will bring it to a boil and turn down to simmer. Pour hot pickling solution over peppers, leaving 1/4 inch headspace.
• 4. Remove air bubbles by inserting a knife and gently turn in each jar. Readjust headspache to 1/4 inch. Wipe off jar rims with a clean, damp cloth.
• 5. Have Jar lids and rings in hot, simmer water in a pot on stove. Use a canning tool that has a little round magnet in the end to pick up flats and rings. Adjust to firm tightness on each jar. A popping noise will mean they have sealed. I usually place a towel over hot jars to hold in the heat, they will seal easier. I always make mine in quart jars. Store 5-6 weeks before opening.