Re: [CH] Pickling peppers - msg not posted to CH
Adam (adam@impulse.net)
Mon, 09 Oct 2000 14:43:52 -0700
That recipe looks to be just what I was looking for. I want to can the
results. I am new to storing things long term and have read a bit about
the difference between low acid foods and high acid foods. It seems that
carrots are normally canned under pressure and all I have is a water bath
canner. Anybody think this recipe is suitable for non-pressure
canning? Would I simply add the finished product then process in the
canner for about 8-10 minutes to seal the jars?
Sorry for the novice questions. My chilies are all picked and I want to
put them up so as not to lose them. This is my first year growing chilies.
At 04:02 PM 10/4/2000, you wrote:
>On Wed, 04 Oct 2000 11:54:06 -0500 "Jesse ]CH[ Guadiana"
><CH1200@home.com> writes:
> > The archives have a recipe or two. I found one for "Chiles en
>escabeche" at
> > http://www.globalgarden.com/Chile-Heads/Archives/vol.19980610/1693.html
> > I'd leave out a few things. (Sugar? thyme?)
>
>that's the recipe i use, and it is GOOD...my favorite vegetable...i leave
>out the thyme, 'cos i don't like thyme, otherwise, i make it (pretty
>much) like it reads, except i use whatever fresh chiles i have on hand
>(usually serranos)...good stuff...
>
> > A DEFINITE ingredient is to use "Mexican" oregano vs. "Greek/Italian"
> > oregano. I posted a simpler recipe which my uncle from Mexico City
>sent
> > me. Stay tuned...
>
>will be watching for it...thanks, jesse...
>
>bill
>did you donate food today?
>visit http://www.thehungersite.com once a day
>
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