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Post by Deleted on Aug 17, 2020 9:58:56 GMT -6
Only 4 pints so far. I did experiment with the first 2 and added a garlic clove to each pint and a lot of cayenne peppers. One was banana peppers. Last two pints were made with more vinegar and less peppers for more juice. I did one with cayenne, small habanero and a jalapeno. The other pint is mild with banana peppers. I cut small cuts in top sides of peppers (under trimmed stem) to release flavor of pepper into vinegar mixture and fill peppers with juice. Wash peppers to prep with water and a little vinegar to clean and trim stems to prep. Vinegar mixture is boiled and cooled to pour over peppers in jar to bottom of rim: 15% vinegar acidity at 75-80 percent vinegar and 15-20 percent water. I hot bath them by bringing sealed jars to a medium boil for about 35-45 minutes, turn off and cool 30-40 minutes before removing from large deep pot, must cover lids by one inch to insure lids to seal. You do not need a canner to put these up.
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Post by DirtDiva Admin on Aug 25, 2020 12:33:19 GMT -6
Made my day. Mad me think of my dad that always had a jar of pickled peppers on the table by where he ate to pour on his beans. Don't hardly see that anymore
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