RE: [CH] canning
T. Matthew Evans (matt.evans@ce.gatech.edu)
Thu, 20 Sep 2001 09:24:35 -0400
>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....
>
>
Tom --
I've posted this recipe before, but perhaps it bears repeating as it is
truly one of my favorites. I've never tried it with whole chiles, but I
typically mince whole pickled chiles before use anyway, so....
Ground Chiles in Vinegar
Ingredients: minced chiles, white vinegar, and kosher salt
Amounts: For each PINT that you would like to can, you will need slightly
less than 2 cups of minced chiles (seeds and all, I use the Cuisinart),
about 1 cup of boiling white vinegar, and 2 teaspoons of kosher salt.
Method: Pack minced chiles into hot, sterilized pint jars. Add salt to the
top and then cover with boiling vinegar (leave adequate headspace!).
Process these for 10 minutes in a water bath and allow to sit for 2-3 weeks
before using.
I put this stuff on everything.
If you want to do whole chiles, then I might recommend the way that my folks
did them when I was a kid -- fill a 1 gallon glass jar with chiles, cover
with room temperature vinegar, add salt. Let sit for a couple of weeks
before using. The chiles stay quite crunchy this way. I can't comment here
from a food safety standpoint (although I think that if you're using
undiluted vinegar, you should be OK), but we always had a jar of these on
the counter when I was a kid.
Good luck.
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~