So I grew a bunch of peppers this summer, mostly habaneros and a couple of super hots. I found these instructions and made a jar of "refrigerator" pickled pepper rings. They were so wicked good I decided I wanted to make more, but actually can them so they'll be shelf stable. I also want to chop them up a bit finer. Not as fine as something like pickle relish, but just so they can easily be scooped out with a fork and spread around on top of whatever I'm eating. So basically I want to follow the above procedure for jalapeno rings, only substituting habaneros for jalapenos, and with smaller pieces of peppers. Does that sound like it will work out OK? Would pressure canning them be safer or is the 12 minute water bath really all that's needed? I'm also planning to add mustard seeds, pepper corns, and some roughly chopped garlic cloves. Any other suggestions?
Here's a picture of some of the peppers I want to can, mostly scotch bonnets.
Submitted August 26, 2015 at 03:59AM by theBelvidere http://ift.tt/1WRanDQ Canning
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