Pickled Peppers | Tangy & Crispy | SEE DESCRIPTION FOR CORRECTION
16 هزار بار بازدید -
2 سال پیش
-
Making pickled peppers is not
Making pickled peppers is not hard. We share with you how we make tangy, crispy, and crunchy pickled sweet peppers. These are great as a pizza topping, on top of salads, on a sandwich, in taco meat, or straight out of the jar.
*CORRECTION*
The brine mixture should be:
8 cups white vinegar
8 cups water
2/3 cup salt
1 T. Turmeric
I inadvertently stated 4 cups vinegar and 4 cups water.
Pickled Peppers
Yield: Approximately 8 Pints
Ingredients
24 C. Sweet Banana Peppers, washed & sliced into rings
8 C. White Vinegar
8 C. Water
2/3 C. Salt (non-iodized)
1 T. Ground Turmeric
1/2 t. Minced Garlic
1/4 t. Pickle Crisp, Pickle Fresh, or calcium chloride
Directions
In a large stainless-steel pot or bowl, mix the vinegar, water, salt, and turmeric together. Stir until the salt is completely dissolved.
Pack peppers firmly in pint mason jars to about 1/2 inch headspace.
Add the minced garlic and pickle crisp on top of the peppers in each jar.
Pour the pickling brine over the top of the peppers, garlic, and pickle crisp, leaving 1/4 inch headspace.
Wipe the jar rims with a damp cloth or paper towel.
Apply lids and bands, fingertip tight.
Process in a water bath canner for 10 minutes (if altitude is greater than 1,000 feet, add 5 minutes).
Turn the heat off, remove the canner lid, and wait 5 minutes before removing jars from the canner.
Remove jars to a towel and allow to cool for 12-24 hours.
Remove rings, wash jars if needed, label, and store in a cool, dark, and dry area.
Visit our website:
https://www.freedomharvestfarm.com/
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
#canning #foodpreservation #homesteading
*CORRECTION*
The brine mixture should be:
8 cups white vinegar
8 cups water
2/3 cup salt
1 T. Turmeric
I inadvertently stated 4 cups vinegar and 4 cups water.
Pickled Peppers
Yield: Approximately 8 Pints
Ingredients
24 C. Sweet Banana Peppers, washed & sliced into rings
8 C. White Vinegar
8 C. Water
2/3 C. Salt (non-iodized)
1 T. Ground Turmeric
1/2 t. Minced Garlic
1/4 t. Pickle Crisp, Pickle Fresh, or calcium chloride
Directions
In a large stainless-steel pot or bowl, mix the vinegar, water, salt, and turmeric together. Stir until the salt is completely dissolved.
Pack peppers firmly in pint mason jars to about 1/2 inch headspace.
Add the minced garlic and pickle crisp on top of the peppers in each jar.
Pour the pickling brine over the top of the peppers, garlic, and pickle crisp, leaving 1/4 inch headspace.
Wipe the jar rims with a damp cloth or paper towel.
Apply lids and bands, fingertip tight.
Process in a water bath canner for 10 minutes (if altitude is greater than 1,000 feet, add 5 minutes).
Turn the heat off, remove the canner lid, and wait 5 minutes before removing jars from the canner.
Remove jars to a towel and allow to cool for 12-24 hours.
Remove rings, wash jars if needed, label, and store in a cool, dark, and dry area.
Visit our website:
https://www.freedomharvestfarm.com/
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
#canning #foodpreservation #homesteading
2 سال پیش
در تاریخ 1401/05/12 منتشر شده
است.
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