[CH] canning methods 4
Jim Weller (Jim.Weller@salata.com)
14 Jul 01 13:01:42 -0800
This one uses a lot of vinegar to adjust the PH so that they can be water
bathed without pressure canning.
---------- Recipe via Meal-Master (tm) v8.05
Title: Hot Pickled Peppers
Categories: Canning, Pickles, Fruits
Yield: 8 Pints
4 qt Peppers; long red, green, or
-yellow. Hungarian, Banana
-or other varieties
1 ga Water
1 1/2 c Salt
2 1/2 qt Vinegar
2 c Water
1/4 c Sugar
2 tb Prepared horseradish
2 Cloves garlic; peeled and
-stuck on wooden picks
Select fresh, tender, evenly sized peppers, wash well. Wearing rubber
gloves, cut two small slits in each pepper.
In large mixing bowl, dissolve the salt in the 1 gallon of water. Add
peppers and let stand in a cool place 12 to 18 hours.
Drain, rinse, and drain again. Organize remaining ingredients, the
equipment, and work space.
In a large preserving kettle, combine all remaining ingredients. Heat
to boiling, then reduce heat, and simmer 15 minutes. Remove garlic.
Pack peppers into hot jars to within 1/4 inch of the tops.
Heat simmering liquid to boiling and our over peppers to within 1/4
inch of tops of jars. Run a slim, non metal tool down along the
insides of jars to release any air bubbles. Add additional boiling
liquid, if necessary, to within 1/4 inch of tops of jars.
Wipe tops and threads of jars with a damp clean cloth.
Put on lids and screw bands as manufacturer directs.
Process in boiling water bath 10 minutes. follow basic steps for
boiling water bath canning.
Source: Vegetable Gardening Encyclopedia
Typos by Dorothy Flatman 1995
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And this one needs pressure canning to be safe.
---------- Recipe via Meal-Master (tm) v8.05
Title: Canning Sweet Peppers
Categories: Canning, Vegetables
Yield: 1 Servings
1 lb To 1-1/2 lbs peppers
1 tb Vinegar
1/2 ts Salt
-Makes 1 pint
Use sweet peppers in this recipe because they won't taste bitter when
cooked. pack only in 1/2 pint or pint jars. You'll need all the basic
equipment.
1. Select perfect, well colored sweet peppers.
2. Organize and prepare equipment and work area.
3. Remove the stems and seeds from the peppers.
4. In a large saucepan or pot, heat several inches of water to
boiling. Add peppers and boil 3 minutes. Drain.
5. Pack drained, hot peppers into hot jars to within 1 inch of tops.
Add 1 tablespoon vinegar and 1/2 teaspoon salt to each pint. Add
boiling water to within 1 inch of tops of jars.
6. Run a slim, non metal tool down along the inside of each jar to
release air bubbles. Add more boiling water to within 1 inch of tops.
7. Wipe tops and threads of jars with damp cloth.
8. Put on lids and screw bands as manufacturer directs.
9. Process at 10 pounds pressure, 35 minutes for 1/2 pints and pints.
Follow the manufacturer's direction for your canner.
10. Follow basic steps for steam pressure canning
Source: Vegetable Gardening Encyclopedia
Typos by Dorothy Flatman 1995
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YK Jim
.. Always hunt with impeccable spirit. The animals will respond according