How to Can Pepper Relish: A Water Bath Canning Tutorial for Beginners
8.7 هزار بار بازدید -
5 سال پیش
-
Canning! It isn’t as scary
Canning! It isn’t as scary as it sounds and it’s simply one step beyond cooking. Once you get past the initial anxiety, I think you’ll actually enjoy it- and feel like a real crunchy baddie. In this water bath canning tutorial for beginners, I’m going to walk you through step by step the easiest starter recipe, How to Can Pepper Relish.
This recipe is adapted from a recipe in the Ball Complete Book of Home Preserving, basically my canning bible, Hot Pepper Pickles https://www.freshpreserving.com/hot-p....
Here’s what you will need to get started with water bath canning.
Required Equipment:
Glass mason-style canning jars with bands and new lids. For this recipe we will use about 10 half pint (8 oz) jars.
A water bath canner or a very large pot in which to “process” or boil the jars. (Or a huge pot with a lid, provided the jars fit inside without touching and you can fill it with water to about an inch above the jars.)
A rack that fits in the bottom of your pot. (If you don’t have a rack, you can create one by setting extra jar bands on the bottom of the pot.)
Tongs to lift the jars from the hot pot
A wooden or plastic chopstick or a bubbling tool
Optional but useful:
A canning kit- while you can probably get by without these canning utensils, your life will be easier with them.
Ingredients:
About 3-1/2 to 4 lbs of fresh peppers, any variety. I used a third mild and two thirds spicy.
3 cloves of garlic, peeled and smashed
6 cups of white distilled vinegar
2 cups of water
Procedure:
1.Prepare Mason-style half pint jars, bands, and new lids by washing in warm soapy water, checking for any chips or cracks.
2. Place rack in the bottom of water bath canner and fill with enough water to cover jars by about 1 – 2 inches. Place empty jars in and begin to heat the pot to warm the jars. (If the water starts to boil, turn down heat- do not to boil the empty jars.)
3. Meanwhile, wash, seed, and finely chop all the peppers. I recommend wearing gloves!
4. Make the brine. Add smashed garlic, vinegar, and water to a stainless steel pot and bring to a gentle boil for 5 minutes.
5. Working with one or two hot jars at a time, lift the jars out of the pot. Pack the jars with chopped pepper mix leaving a half inch head space at the top. Using a ladle, fill the jars with hot brine, maintaining the half inch of headspace. With a non-metal chopstick or bubble tool, gently slide down the side of the jar between the food and the glass to release air bubbles. Do this a few times around the jar. Sometimes this creates a bit of extra space so double check your headspace one more time.
6. With a clean damp cloth, wipe the jar rim and place a fresh lid on top. Screw down the band to “fingertip tight”. Using tongs, carefully lower the jar into the hot water taking care not to tip it over . Repeat this process until all jars are filled and in the canner.
7. Double check your water level to make sure there is still an inch or two above the jars. Place the lid on the pot and bring it to a boil. When the water is boiling, begin the process time of 10 minutes*. Turn off the heat, carefully lift the lid, and wait 5 minutes to allow jars to “rest.” Then, carefully lift them straight up with your jar tongs and set them on a dish towel to cool undisturbed for 12-24 hours. Resist the urge to touch them or move them as the wax seal needs time to set!
8. Check for proper seal. Unscrew the bands and gently lift the lids with your fingers. A properly sealed lid will not lift off or budge. (Place any unsealed jars in the fridge and consume them first, or get a new lid and reprocess the jar.)
9. Label your jars and use within 18 months for best quality! Jars are best stored without the bands on and stacked no more than two high.
*If you live at an altitude above 1000 ft, please check this chart https://www.freshpreserving.com/altit... to make adjustments to the process time.
Give it a shot and let me know if you have any questions! I will do my best to help you figure it out.
For more helpful tips and tricks visit me at https://thecrunchyginger.com
Please subscribe!
This recipe is adapted from a recipe in the Ball Complete Book of Home Preserving, basically my canning bible, Hot Pepper Pickles https://www.freshpreserving.com/hot-p....
Here’s what you will need to get started with water bath canning.
Required Equipment:
Glass mason-style canning jars with bands and new lids. For this recipe we will use about 10 half pint (8 oz) jars.
A water bath canner or a very large pot in which to “process” or boil the jars. (Or a huge pot with a lid, provided the jars fit inside without touching and you can fill it with water to about an inch above the jars.)
A rack that fits in the bottom of your pot. (If you don’t have a rack, you can create one by setting extra jar bands on the bottom of the pot.)
Tongs to lift the jars from the hot pot
A wooden or plastic chopstick or a bubbling tool
Optional but useful:
A canning kit- while you can probably get by without these canning utensils, your life will be easier with them.
Ingredients:
About 3-1/2 to 4 lbs of fresh peppers, any variety. I used a third mild and two thirds spicy.
3 cloves of garlic, peeled and smashed
6 cups of white distilled vinegar
2 cups of water
Procedure:
1.Prepare Mason-style half pint jars, bands, and new lids by washing in warm soapy water, checking for any chips or cracks.
2. Place rack in the bottom of water bath canner and fill with enough water to cover jars by about 1 – 2 inches. Place empty jars in and begin to heat the pot to warm the jars. (If the water starts to boil, turn down heat- do not to boil the empty jars.)
3. Meanwhile, wash, seed, and finely chop all the peppers. I recommend wearing gloves!
4. Make the brine. Add smashed garlic, vinegar, and water to a stainless steel pot and bring to a gentle boil for 5 minutes.
5. Working with one or two hot jars at a time, lift the jars out of the pot. Pack the jars with chopped pepper mix leaving a half inch head space at the top. Using a ladle, fill the jars with hot brine, maintaining the half inch of headspace. With a non-metal chopstick or bubble tool, gently slide down the side of the jar between the food and the glass to release air bubbles. Do this a few times around the jar. Sometimes this creates a bit of extra space so double check your headspace one more time.
6. With a clean damp cloth, wipe the jar rim and place a fresh lid on top. Screw down the band to “fingertip tight”. Using tongs, carefully lower the jar into the hot water taking care not to tip it over . Repeat this process until all jars are filled and in the canner.
7. Double check your water level to make sure there is still an inch or two above the jars. Place the lid on the pot and bring it to a boil. When the water is boiling, begin the process time of 10 minutes*. Turn off the heat, carefully lift the lid, and wait 5 minutes to allow jars to “rest.” Then, carefully lift them straight up with your jar tongs and set them on a dish towel to cool undisturbed for 12-24 hours. Resist the urge to touch them or move them as the wax seal needs time to set!
8. Check for proper seal. Unscrew the bands and gently lift the lids with your fingers. A properly sealed lid will not lift off or budge. (Place any unsealed jars in the fridge and consume them first, or get a new lid and reprocess the jar.)
9. Label your jars and use within 18 months for best quality! Jars are best stored without the bands on and stacked no more than two high.
*If you live at an altitude above 1000 ft, please check this chart https://www.freshpreserving.com/altit... to make adjustments to the process time.
Give it a shot and let me know if you have any questions! I will do my best to help you figure it out.
For more helpful tips and tricks visit me at https://thecrunchyginger.com
Please subscribe!
5 سال پیش
در تاریخ 1398/07/26 منتشر شده
است.
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