Re: [CH] canning
Eric Murray (ericm@lne.com)
Wed, 19 Sep 2001 17:45:40 -0700
On Wed, Sep 19, 2001 at 05:35:16PM -0500, T Nelson wrote:
> I have been looking for a good recipe for canning jalapenos and seranos for
> a while now. A few weeks ago I tried one and it is horribly oversalted and
> the peppers are mushy. The ratio was 4 cups water to 2 cups white vinegar
> to 1/4 cup kosher salt. these were boiled and poured over raw peppers and
> veggies. The jars were sealed and boiled for 20 mins and shelved for a month.
>
> Does anyone have a good recipe for taste and firmness??
>
> Please help......I'm hoping to bring some good peppers back from the open
> fields to keep me through the winter....
>
> Tommyofthelimpandsaltypepper
Hi Tommyofthelimpandsaltypepper.
I forwarded your mail to my wife, who has canned some tasty picked jalapenos.
She emailed back:
At 5:11 PM -0700 9/19/01, Eric Murray wrote:
>>Do you have your pickled japaleno recipe handy?
>
>
>Uhhh, uhhhhh....I didn't write it down.
>
>I'm pretty sure, though, that I used a dilly bean recipe minus the spices:
>
>5 cups vinegar
>5 cups water
>1/2 cup minus 1 tablespoon pickling or kosher salt
>
>I cut the blossom end off the jals, pack the jars (1/4 inch headspace), heat
>the brine to boil, fill the jars, seal and process 10 mins. 7 pints.
>
>---
>
>I found a pepper recipe in the Ball Blue Book (which I paraphrase here):
>
>1 1/2 lb banana peppers
>1 pound jals
>1/4 lb serranos
>6 cups vinegar
>2 cups water
>3 closes garlic, crushed
>
>Mix peppers, pack into jars with 1/4 headspace. Combine vinegar, water,
>garlic into saucepan bring to a boil, reduce heat and simmer 5 minutes.
>Discard garlic. ladle into jars, leave 1/4 headspace. lid and process
>10 minutes. 5 pints.
>
>
>---
>
>The recipe you included here includes way too much water in the
>water/vinegar ration and more processing than necessary. Thats
>probably what's causing
>the mush.
>
Eric