When to harvest jalapenos?
penserosa
18 years ago
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athagan
18 years agoTodd_In_Texas
18 years agoRelated Discussions
I Harvested A Few Jalapenos Today
Comments (28)Klo, I hope your DH is dong better! It is hard to find a safe, approved recipe that produces candied jalapenos like the ones you can buy for $6.00 or $7.00 a jar, but this recipe is close, is safety-approved, and the people I've given these to just love them. It really is just a bread-and-butter pickle recipe but you use jalapeno peppers instead of pickling cucumbers. I found this recipe posted by J. R. Slick on the Harvest Forum last summer. Here it is: BREAD & BUTTER JALAPENOS (CANDIED JALAPENOS) Yield: 7 pints 4 lbs. jalapeno peppers 2 lbs. onions 3 C. vinegar 2 C. sugar 2 T. mustard seed 2 t. turmeric 2 t. celery seed 1 t. ginger 1. Wearing rubber or latex gloves to protect your hands from pepper juices, cut jalapeno peppers and onions into thin slices and cold-pack into canning jars. 2. Place remaining ingredients in saucepan and bring to a boil. 3. Pour hot mixture into jars, leaving 1/4" head space. 4. Remove air bubbles and wipe rims. 5. Place lids on jars and adjust to finger-tight. 6. Process in a Boiling Water Bath for 10 minutes. **Sometimes I run out of brine before I run out of jars filled with peppers/onions, so sometimes I make a batch and a half to ensure I have enough. Here's a second recipe for Sweet Jalapenos. It is from the new Better Homes and Gardens "You Can Can" book. I'm going to try this one this week, although it really isn't that different from the above recipe. SWEET JALAPENO SLICES Yield: 3 to 4 pints 1 lb. fresh jalapeno peppers, stemmed, halved, seeded and cut into 1/2" slices 1 large red sweet pepper, cut into 1/4" slices 1/2 C. chopped onion (1 medium onion) 1 T. pickling salt cracked ice 1 & 1/4 C. sugar 1/2 C. cider vinegar 1 t. mustard seeds 1/2 t. celery seeds 1/2 t. ground turmeric 1. In a large bowl, combine the jalapeno peppers, sweet pepper, onion, and pickling salt. Add 2" of cracked ice. Cover and chill for 2 hours. 2. Remove any remaining ice and drain mixture into a large colander. 3. In a large stainless-steel, enamel, or nonstick saucepan, combine the sugar, vinegar and spices. Heat mixture to boiling. Stir in drained pepper mixture. Return to boiling. Ladle pepper mixture into hot, sterilized half-pint canning jars, leaving a 1/2" headspace. Wipe jar rims; adjust lids. Process in a boiling water bath canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks. NOTE: Because chile peppers, such as jalapenos, contain oils that can burn skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves while preparing them. If bare hands should touch a chile pepper, wash them well with soap and water. Diane, There are lots of ways to make grilled, baked or broiled jalapeno poppers and I don't really have a recipe per se. Here's how I make them. First, I cut the peppers in half lengthwise and deseed them. (Some folks leave the seeds in, but I can't eat them if I do that.) Secondly, I mix together a package of cream cheese that has been allowed to soften a little at room temperature with some grated cheddar cheese. Sometimes, for a different taste, I use Monterrey Jack. Then I 'stuff' each pepper half with cheese. Third, I cut uncooked bacon slices in half and wrap them around the jalapeno or, if the jalapenos are really large, I just lay a piece of bacon on top of each cheese-stuffed pepper. You then can cook them however you choose. You can grill them on the outdoor grill. Cook them until the bacon is thoroughly cooked. You can line them up on a cookie sheet (with raised sides like a jelly roll pan to contain the bacon drippings) and bake or broil them in the oven. I usually just bake them for about 23-35 minutes at 350 or 375 degrees. You can cook them a few at a time on a George Foreman grill indoors, but if you're doing a large batch, this could take a while and you have to be sure the bacon covers the cheese so the cheese doesn't stick to the top of the Foreman grill. I just cook them until the bacon is well done. Be careful not to overstuff the peppers or the cheese will ooze out. Sometimes, if I am running 'late' on preparing a meal, I'll put a broiler pan full of bacon in the oven and pre-cook it until it is about halfway done while I'm deseeding and stuffing the peppers. That can cut the baking or grilling time about in half. If you broil them, watch them carefully so they don't burn. You can be creative with this recipe. Some people mix some sausage in with the cheese and omit the bacon. In the summertime, I slice and deseed jalapeno peppers and freeze them so I can make poppers in the gardening off-season. We could eat these things all day long. If you're a hot pepper wimp like I am, the fat in the cheese and bacon really make the heat from the pepper more tolerable. Dawn...See MoreWhen to harvest Jalapenos?
Comments (16)> Will jalapenos ripen after picked when green? That depends on the stage of maturity. If they were picked at fully mature size and had reached a point to where they were just starting to turn color (whether any red visible or not) they will ripen some more. In no way comparable to a pod ripened on the vine, but just slightly better than when picked. We see this most often with store bought tomatoes that have been picked at what is called a "breaker stage" and gassed (ethylene) to a somewhat riper condition. And we sure love these tomatoes... right? Wrong. Terrible. The higher the breaker stage when picked the better the end result. My advice is 'pick them green... use them green while still fresh'....See MoreWhen to pick jalapeno peppers
Comments (6)Daryll: The "cracks" are called corking. They dont affect the taste as far as I know but some may not like the look. Others might look at is as unique or whatever and like it. Below is a link to a concise explanation of corking. Here is a link that might be useful: Corking on Jalapenos...See MoreWhen to pick? Habaneros, Super Chilis, and Jalapenos
Comments (9)I usually wait until my habs are full color, but this year besides the usual orange habs that I grow every year, I also grew Red Savinas for the first time. While I did also let those get fully red for the most part, I was curious to see what one would taste like if eaten at "first blush". Truth be told, I had accidentally knocked a not-quite-ripe pepper off the plant and I didn't want to waste it-- it was actually my first one. I had a grill going where I was cooking chicken. I took the pepper inside and cut it up into quarters. Yeah, habs are kinda small, but Savs are larger than the standard orange jobs. They're also hotter. CONSIDERABLY hotter. Tentatively, I took a small taste of part of one of the quarters. It was a very pleasant surprise! The first flavors that hit were "fresh" and "sweet", sort of like a green bell pepper or perhaps a poblano-- soon giving way to a slight jalapeno-like note before the heat set in. Oh, the heat! It came up like a Roman candle, culminating in a burst of fire (in a good way that any pepperhead can relate to). Wow, it was delightful! I wrapped the other pieces up in a bit of tin foil and set them out on the grill with the chicken, over indirect heat from charcoal and mesquite wood. Peppers cook quickly, and the chicken was just about finished when I put the habs in, so in a few moments I took the chicken and peppers in the house and served up dinner. Now, DH isn't a chilihead to the extent that I am so he took a pass on the "H-word" peppers that night. I, on the other hand, took a larger serving of the grilled "Green Savina". I topped a few bites of chicken with the pepper-- and it was fantastic! The heat didn't disappoint (and of course, it would only get hotter as the season went along) and the other flavor notes were excellent. The mesquite smokiness gave it all a nice outdoorsy flavor. I bet that smoked/roasted "Green Savinas" would be awesome with corn, black bean and tomato. Don't be afraid to try your peppers at different ripening stages. Many peppers are very tasty when eaten green OR ripe, and even somewhere in between. I roasted a few half-ripe jalapenos for use in salsa (got 'em when they looked sort of maroon), and a few more for a steak marinade. The pepper flavors change as the peppers mature, and each stage offers a new and unique balance of flavor notes. Have fun! -Megan...See Morepenserosa
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