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Navarre,OH

As the title says. I'm going to be canning some hot peppers this year for the first time and I need a good recipe if anyone has one.

3/20/2011 4:42:26 PM

Western PA

I had posted this in another area for another grower a while back. This is the recipe I have been using.Try this with a few pints and see what you think.

Have all your peppers cut in rings about 1/4" to 3/8 wide. (I use jalapenoes or hungarian wax peppers).You can do this the day before if time is an issue, and refridgerate them. If you want to cool them down, scrape out as much of the membrane and seeds out as you can. It will cool them down if they are very hot.

Start a mixture of equal parts of sugar, water, and vinegar in a pot.Bring it to a light boil.This will be your liqued that goes in the jars. The amount to make will depend on how many peppers you have. Basically, you will need a quart of the liqued for every quart of peppers.But have a little extra, it is relativly cheap.

Have a second pot of water only, boiling lightly.
A medium sauce pan is ideal for this.

Be sure your jars are very clean. As I am prepping all my liqueds, I put my jars in the oven at 225 degrees, to sterilize.(also I prefer a widemouth jar, they are easier to fill).
One more ingredient you may want, but you don't have to put it in ,would be garlic.Some sort of minced would be best.GARLIC MAKES EVERYTHING BETTER !!

Have all your lids CLEAN and ready to screw on quickly.

Here we go;
Put about a jars worth of peppers in the boiling water, (this will sterilize them).Leave them in for a minute, max.
No longer or they will not stay crisp.

4/4/2011 8:49:36 AM

Western PA

Grab a jar out of your oven, be sure to use a pot holder.

Put in about a teaspoon of the garlic in the bottom of your empty canning jar if you want.

Using a slotted ladle ,fill your jar with peppers,push them down to pack them in,leaving about a 1/2 inch on top.
Try to work quickly so the peppers do not cool down to much.
Laddle in the brine (sugar,water,vinegar) on top. Fill leaving about 1/2 inch of space left on top.
Pour about 1/4 inch of vege oil on the top.(supposed to help seal). You should have 1/4" to 3/8" of air left.
Then screw the lid and seal on tightly.

Done. Let them cool over night.They should all be sealed (tops pop down) in a few hours after canning.

Notes: Be sure to have rubber gloves on if using hot peppers, throughout the whole process.
The peppers should be crisp, not soggy. The peppers in the top of the jar, in the oil will be soggy, but the rest will be excellent.
A lot of canning recipes say you must use a canner. We have been doing this recipe for 15 years and never had an issue.

Enjoy,
Lee Zappa

4/4/2011 8:50:00 AM

Navarre,OH

Thanks alot Lee! :)

4/4/2011 9:21:08 PM

Hamilton Nj

do u have to refridgerate aftr they cool ?? thanks pizza

4/9/2011 8:42:14 PM