Re: [CH] Keeping Jalepenos Crunchy
Helen L. Gillis (HelenGillis@earthlink.net)
Sat, 24 Aug 2002 09:33:24 -0400
If you don't process these peppers, you will need to keep them in the
refrigerator. Don't keep them in the cupboard. I don't imagine that they
would keep too long - eat them up! You do need to be careful with anything
you try to can, but don't process...
Helen
----- Original Message -----
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
To: "James H Boyd" <rhema6@juno.com>; <chile-heads@globalgarden.com>
Sent: Thursday, August 22, 2002 8:28 AM
Subject: RE: [CH] Keeping Jalepenos Crunchy
> James --
>
> Cut a slit in the side of each chile and place them all in a bowl. Cover
> them with iced salt water and allow them to sit in the refrigerator
> overnight. Then pack them into sterilized jars, cover with boiling white
> vinegar and put lids on them -- do not process them. 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
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of James H Boyd
> Sent: Wednesday, August 21, 2002 10:26 PM
> To: chile-heads@globalgarden.com
> Subject: [CH] Keeping Jalepenos Crunchy
>
>
> Hi!
> We recently made some pickled jalepenos which flavor wise turned out
> really well. However, they did have a pretty mushy texture. Does anyone
> know a way to keep them reasonably crispy? Thanks!
>
> James the Holy Roller Chile Head
> Visit me on the web: http://www.geocities.com/Heartland/Woods/8255
>
>
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