did you can this? if so, how did you process it and where did you store it once it was finished?

Assuming it is safe, did you let it marinate, or eat it immediately?

I made Hot Pickle Mix for my husband who tried it just a few days after it was made- at which point he proclaimed it wasn't hot enough. I was upset thinking I had basically ruined the whole batch. Well, just recently opened another jar. wow! The heat has intensified after soaking and melding all together. Sometimes things like that need time to soak.

hope that helps, even if just a little

bluejean in ohio

marisolsharpless,

I am so glad that you took Kendra's advice to post on this forum. This is where I go whenever I have any doubt about food safety or need other preserving advice.

For the experts here... a little background in link below.

jt

Here is a link that might be useful: Canning Hot Peppers

Olive oil is not suitable for home canning. With the very small amount of added acid, you are looking at a very unsafe product. Oils can go rancid and will spoil the batch. Refrigeration and quick consumption is the only way this can be enjoyed. Extra Virgin oilive oil offers the most natural flavor. If you can find some that is also unfiltered, it will even add more subtile flavor. To improve on the actual flavor of the recipe, suggest adding balsamic vinegar, oregano, thyme, or even a little salt. You cannot home can this recipe.

Marisol, as Ken says, oil + canning = botulism. You could use the hot peppers to make a roasted red pepper spread for canning as in the recipe below. Substitute some hot peppers for the bell peppers, just make sure the total weight of peppers is the same, so that you have enough acid to make a safe product. Then follow the processing directions, and you'll be safe.

What you describe sounds pretty good even though it's not for canning. Do you roast the peppers & take the skins off? If so, you could puree one or two with the oil to make the oil more flavorful, or let them sit in the fridge for a few days. Generally food safety people advise not to keep things in oil for too long, so if you want to make a big batch, you could freeze some in jars with the oil & it would keep for months.

Melissa

Roasted Red Pepper Spread
6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar
Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat.Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.
Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan.Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.

Melissa,
Thanks! I only use hot, hot peppers, habaneros, chiles, you name it. A friend gave me a jar in oil that was amazing but when I got the recipe, it was for pickled peppers so I am trying to figure out how he did it. We like to just put them on a piece of bread and eat, no skin peeling, nothing. I'll definitely try your recipe though!!!

Here is a suggestion. Pickle the peppers in a vinegars, salt, and spice brine for a month, then drain well and place the pickled peppers back in a jar packed with olive oil then refrigerate. Olive oil will harden up in the fridge which is normal. Because the peppers were exposed to a lot of acid for a month, that part would have a 'sterilizing' effect on them, but to ensure that they remain safe in oil, it would be prudent to refrigerate.

If you have these stored at room temperature or if they have been in the fridge longer than a week to 10 days, throw them out ! You are at a risk for botulism.
You can safely can marinated peppers with a mixture of oil,bottled lemon juice and vinegar if you follow this recipe EXACTLY on the amounts of acid to oil ratio.
MARINATED PEPPERS

Bell, Hungarian, banana, or jalapeno

4 lbs. firm peppers*
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 cloves garlic, quartered (optional)
2 tbsp prepared horseradish (optional)

* Note: It is possible to adjust the intensity of
pickled jalapeno peppers by using all hot jalapeno
peppers (hot style), or blending with sweet and mild
peppers (medium or mild style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lb
sweet and mild peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs
sweet and mild peppers.

YIELD: About 9 half-pints

PROCEDURE: Select your favorite pepper. CAUTION: IF
YOU SELECT HOT PEPPERS, WEAR RUBBER OR PLASTIC GLOVES
WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP
AND WATER BEFORE TOUCHING YOUR FACE. Peppers may be left
whole. Large peppers may be quartered. Wash, slash two
to four slits in each pepper, and blanch in boiling water
or blister in order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following
methods: Oven or broiler method: Place peppers in a hot
oven (400 degrees F) or broiler for 6-8 minutes or until
skins blister. Range-top method: Cover hot burner,
either gas or electric, with heavy white mesh. Place
peppers on burner for several minutes until skins
blister.

Allow peppers to cool. Place in pan and cover with a
damp cloth. This will make peeling the peppers easier.
After several minutes of cooling, peel each pepper.
Flatten whole peppers. Mix all remaining ingredients in
a saucepan and heat to boiling. Place 1/4 garlic clove
(optional) and 1/4 teaspoon salt in each half pint of 1/2
teaspoon per pint. Fill jars with peppers, add hot,
well-mixed oil/pickling solution over peppers, leaving
1/2-inch headspace. Adjust lids and process.

Recommended process time for MARINATED PEPPERS
in a boiling-water canner , using pints or half pints only, not quarts, 15 minutes.

I'd like to add that the above recipe is really delicious and I grow peppers almost solely to make a lot of that recipe every year. I use Corno di Toro peppers and love them on meat sandwiches.

Am going to try Linda Lou's recipe tomorrow at 1/3 scale. Will be first try with olive oil anything for me.

I would like to sub fresh grated horseradish root for the prepared. Can anyone give me an aprox amt to use?

And I will use 1/2 the recommended oregano & sub Mexican Oregano for the rest just to see what happens.

Just to make sure I understand this correctly as far as following "exactly"...

1 cup bottled lemon juice
2 cups 5% white vinegar
1 cup olive oil
4 lbs peppers

If I stick to those ratios things will be OK even if I sub say 1 lb garlic for one of the pepper lbs? Or perhaps sub more onion in place of the peppers?

Thanks!

JohnT

Please keep in mind that Linda Lou's recipe is for refrigeration only, and cannot be canned.Its due to the oil.

> Please keep in mind that Linda Lou's recipe is for refrigeration only...

I totally missed that. Thanks again, Ken!

Please keep in mind that Linda Lou's recipe is for refrigeration only...

No, this recipe is safe for canning. I am linking to a previous thread regarding this recipe when I asked for extra clarification to be certain it is safe. I also was nervous because of the olive oil, but according to Linda Lou, this is a tested and safe recipe.

And I will add, it is very good.

JohnT, you do have the correct amounts, but I cannot answer the questions about substituting, hopefully Linda Lou will check into this thread again.

Ann, who for some reason has not been able to log on for a week and is glad someone else posted this recipe in the meantime!

Here is a link that might be useful: Marinated peppers thread

It is safe to can IF you use the ingredients and amounts listed. Sorry, but do not use extra garlic instead of the peppers. This is one of those recipes a person should not change, in order to keep it safe.

OK, I suppose that because it has a lot of vinegar, its going to be OK. Kind of like what I mentioned, when you would allow the peppers to pickle in herbed vinegar, and then after a few weeks, drain and pack in oil. The other day, I was at a resturant that servce chicken cutlet sandwiches. Very big portion with the 'works'. The works included some sweet pepper strips that were acidic and oily at the same time. I susupect that the had been pickled in vinegar and then packed in oil, as they were noticably not too soft . I think they did come from a commercially packed can.