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Pickled
Peppers
How
to pickle Jalapeno peppers
Canning jalapeno peppers will give you a
mighty hot product!
Heat intensity of pickled peppers can be adjusted by mixing a blend
of part hot and part mild peppers. More hot peppers you use
will
result in a hotter product.
Pickling peppers is the same no matter what type of hot pepper you are
preserving. Banana peppers, chilies, or jalapeno will all
work.
Note***
When handling hot peppers PLEASE be sure to wear
gloves.
There is an oil in the pepper that will burn your hands (ask
me how I know!) It can really hurt your
eyes if you
should accidentally rub them.
One
time I was making tomato salsa. We like a mild salsa so I
only had a few peppers to chop and seed. I decided
not to
wear the gloves and just be quick and wash my hands right
away.
I am not sure if these peppers were extra hot or
what but...
that was a mistake I am sure I will not be repeating.
My
hands burned all evening. By morning they were fine
but I'd
like to spare you a miserable evening.
Prepare
Gather
your canning supplies
- water bath canner
- canning jars
- canning seals and rings
- ladle
- jar lifter
- canning funnel
- bowls
- large spoons
- sharp knife
- towels and dish cloths
Ingredients
- 4 lbs hot long red, green, or yellow peppers
- 3 lbs sweet red and green peppers, mixed
- 5 cups vinegar (5%)
- 1 cup water
- 4 tsp canning or pickling salt
- 2 tbsp sugar
- 2 cloves garlic
Start by
preparing jars,and get water in your canner
heating.
(see Water
Bath Canning
for full directions)
Procedure
You can leave your peppers whole, or if you have larger peppers, you
can quarter or halve.
Remove cores and seeds. I do this by cutting of the top and
then pulling out the centers with my hands (don’t forget the gloves)
Next, you need to remove the skin. Cut 3-4 slits through the skin of
each pepper and heat blister the skins. Place peppers on a
cookie sheet and roast in a hot oven (400 degrees F) or under the
broiler for 6-8 minutes. When you see the skins blister, they
are done.
Let peppers cool. Place in a pan and cover with a damp
cloth. This keeps them moist and easier to peel.
After several minutes, peel each pepper.
Flatten whole peppers. Cut down one side and open up the
pepper. Pack in jars loosely.
Combine and heat other ingredients to boiling and simmer 10
minutes.
Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch
head space.
Pack and Process : follow water
bath
canning instructions.
Processing
time
Time given is for elevation of 1000 feet or less.
Process pints
or 1/2 pints 10 minutes.
| Altitude
Adjustments for Boiling Water Bath Canner |
| Altitude
in Feet |
Increase
processing time |
| 1001-3000 |
5 minutes |
| 3001-6000 |
10 minutes |
| 6001-8000 |
15 minutes |
| 8001-10,000 |
20 minutes |
This pickled peppers recipe comes from the USDA complete guide to home canning
Make it your ambition to lead a quiet
life and attend to your own business and work with your hands....
1Thessalonians 4:11
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