RE: [CH] Da Harvest Pt. 1
T. Matthew Evans (matt.evans@ce.gatech.edu)
Wed, 25 Sep 2002 18:36:42 -0400
Hi, Rob --
Sounds like you've got a great "problem". I have posted a super-simple
recipe a couple of times in the past for canning chiles that are already
minced -- mince up your chiles (I do it in bulk in a food processor), pack
them loosely into hot sterilized jars, season each jar with 2 teaspoons of
kosher salt, and cover with boiling white vinegar. Put hot lids and rings
on the jars and process pints for 10 minutes in a boiling water bath. A
certain amount of magic occurs during the canning process, resulting in a
vinegar that is thick, sweet, and intensely flavored. Last night, I canned
quarts of Red Savinas and Caribbean reds in this manner.
I have also applied this method to small whole chiles (last night I did jars
of Tabasco, pisbas haymi, pisbas harari, pisbas san'nini, and Bolivian
rainbow) with much success. Yes, the chiles will float to the top, but will
settle eventually. I have never had a problem with this.
For the first time this year, I tried a third variation on a theme -- place
whatever same-color chiles you have into a blender and add just enough white
vinegar to lubricate the blades. Season with kosher salt and liquefy
completely (this may take 5 minutes or so at your highest setting). Bring
this mixture to a boil (careful!) and pour into hot, sterilized jars.
Process pints for 10 minutes in a hot water bath. Last night, I made two
batches of this stuff -- yellow mushroom and Francisca habanero. I plan on
using it in place of, say, Tabasco, or some other vinegary hot sauce. As a
general guide, I found that one pint required about 1/2 cup vinegar, 2
heaping teaspoons of kosher salt, and then enough chiles to yield 2 total
cups of puree. My wife thinks I should call these mixes something like
"Liquid Satan" -- yes, they are hot.
Well, I've shared all of my secrets, and now I need a favor -- how do you
make your habanero-carrot sauce? Thanks.
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Geosystems Group
School of Civil and Environmental Engineering
Georgia Institute of Technology
Atlanta, Georgia 30332-0355
URL: www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of The Lash
Sent: Wednesday, September 25, 2002 5:27 PM
To: Chile-Heads@globalgarden.com
Subject: [CH] Da Harvest Pt. 1
Hey all-
As harvest time approaches here in Michigan, I've been putting a few list
recipes to good use. I especially enjoyed the jalapeno jelly recipe- I've
eaten about 2 jars of it in the last, oh, two days. Mine came out more like
jalapeno preserves than jelly, but I like it just fine. My habs, cayennes
and Thai dragons are still giving me up to 50 pods a week- I have about 5
two foot ristras of Thais & cayennes hanging in the kitchen already, which
I think will be sufficient. That leads me to my first question: Does anyone
have a good cayenne sauce recipe? I am going to keep drying the Thais & use
them to make hot oil as I need it- but the habs- I've already canned jars
and jars of the hab/carrot sauce that I love so much, and I still have bags
of peppers to use- not to mention the ones still on the plants. Someone on
this list, at some point, posted a simple recipe for canning peppers- by
pouring hot vinegar over the peppers & sealing the jars. This leads me to
question 2: although the jars sealed OK, the liquid doesn't cover the
peppers- they floated up (and yes, I cut slits in each pepper)- is this a
problem? Also, anyone else have good hab recipes? I chew on fresh habs
right off the plant while I'm working in the garden, so if you've a got a
good, super hot (but flavorful) recipe, please send it along.
Cheers,
Rob
http://www.thelash.com