LeeAnn shows how she preserves the abundant bell pepper harvest that was produced in our high tunnel this year. Pickled peppers don't go amiss as they are versatile in many dishes. The recipe is listed below.
Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
Our canning process meets modern recommended methods. Check out this website, www.healthycan... for more information.
Visit our website:
www.freedomhar...
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
Pickled Peppers
4-6 Large Bell Peppers
1/3 cup Kosher Salt
Pickling Ingredients:
3 Cups Apple Cider Vinegar
3 T. Sugar
2 t. Salt
2 t. Whole Cloves
2 t. Whole Allspice Berries
2 t. Whole Black Peppercorns
1 t. Dill Weed or Seeds or Fresh Dill to Taste
2 Cinnamon Sticks
1 Bay Leaf
*Can add 1/2 teaspoon of calcium chloride (Pickle Crisp or Pickle Fresh) to each pint jar if desired. This will help maintain crispness to the peppers.
Place pepper slices in a non-reactive container and top with kosher salt. Cover the container and refrigerate for 24 hours to draw out excess liquid. In a colander, rinse and drain the vegetables. In a medium pan, add all of the pickling ingredients and bring to a hot simmer for 15 minutes. Strain the pickling liquid and discard the spices. Pack peppers in pint mason jars and pour the hot pickling liquid over them, leaving about 1-inch headspace from the top of the jar. Process in a water bath canner for 10 minutes (or according to your elevation). Let sit for at least 6 weeks before using to allow for the best flavor.
These pickled peppers are great to use with fajitas and Mexican dishes, put in taco meat & stir fry, on sandwiches, in various salads, and much more. We prefer to add these pickled peppers to our cooking along with the pickling liquid to add great taste.
LeeAnn has made a slightly sweeter version of this simply by adding additional sugar to your preferred taste.
#canning #recipes #selfsufficiency
27 авг 2024
