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hothabanerolady

About to Pick a Peck of Pickled Peppers

HotHabaneroLady
9 years ago

I expect to have a peck of peppers to harvest soon and I want to try pickling peppers for the first time this year. I will be doing both hot peppers (mainly habaneros) and sweet bell peppers. But the USDA Complete Guide to Home Canning leaves some important questions unanswered:

It gives a processing time for half pint or pint jars of peppers, but I'd rather do them in quart jars. How long do quart jars of pickled peppers need to be processed to assure safety?

Does blistering the peppers serve any purpose besides making it easier to peel off the skins? Like sterilizing them, for example? If there is no other reason besides sterilizing, then I am thinking that it may be best to leave the skins on. Especially with something like a habanero that is so thin anyway. Skinning it might leave nothing left! :)

Thank you in advance for any (safe) suggestions.

Angie

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