Yep, got mine done already!

Actually, I usually just do cans (jars) of the same types each year. This year I got behind and just harvested whatever was ripe enough before our last real frost threat and cut it up in rings and canned it.

This year I've got a dozen half pints of red & yellow cayenne, green & red Jalapeno, various colour Chinese 5 Colors, Yellow Habanero, Serrano, Onza Roja, Esplanet, and other ones I can't remember now.

Looks nice in the jars. Can't wait to sample them after a few months of blending time.

Bill

yes, with me , it is a continuous process. Last month I made Thai chili pickle, Jalapeno in brine and Thai hot chutney pickle.

This month, I will be making Naga Jolokia chutney pickle and Hot Pusa Jwala pepper pickles.

Has anyone ever cut up and canned Lemon Drops alone?? This is only my second real year growing Hot Peppers, and I want to make these last. The thought of a beautiful pickled Lemon Drop slice or two on a Grinder in the dead of Winter is making me all excited.
Also , can someone direct me too a safe recipe for pickling peppers.

Thanks
Donna :)

hey Tn Veggie Gardener, do you remove the skins from your peppers before pickling. your pickled pepper jars present well.

Pickled my first 1/2 pint of lemon drops alone this year, so pretty. I only have one plant but it is a huge bush. I also dried some whole this year for pizza sprinkles. Canned pickled Jalapenos first time this year and mixed pepper pints. I have serranos, Safi Habaneros, Mucho Nachos, Cherries, Fish and Cayenne still producing. Just moved to TN this year from northern IL. October and peppers, I love TN

The worst part about going fishing is when you have a really good day you wind up with a whole lot of fish to clean and freeze or fry. I love to eat peppers and don't want any of them to go to waste, but I'm having trouble keeping up at this point. I've got a case or two of quart jars full, and I had to buy one of those small upright freezers because my fridge is full. (Sears had the best deal on a 4x7, even better than Sam's or Lowes on sale.)

My neighbors don't like "hot" peppers. I have ratcheted down my expectations to understand that they mean "anything besides bells and sweet bananas". Maybe an Anaheim now and then.

I'm thinking of cutting back the number of plants I grow next year...nah, I'll probably grow more. (Don't stop sending me seeds!)

Sunnyk - I thought you lived in CA. Anyway, thanks for the trade last year if you are the same Sunny.

Here's my advice on pickling peppers.

Wash the peppers well with water only. They will absorb any soap or chemicals used on them, esp. through the stem end. Use only unblemished pods (if you want to cut off the bad spots, then I would freeze them instead of canning.)

Either white vinegar full strength, or half and half with water if you add 1/4 cup salt per quart (2 T per Pt). Heat the liquid to boiling, stuff the jar to one inch from top, and pour in the liquid to cover. Bump or twist the jars to release bubbles, and top up. Screw the lids on hand tight and invert the jars until they have cooled.

The peppers are more likely to float if they are not sliced, but that's ok. I usually pickle the small ones like cherries or serranos whole.

The hot vinegar performs a function similar to parboiling when freezing, and it also creates a vacuum seal which will indicate the peppers are ok later. I don't use cider or other "flavored" vinegars, nor any garlic or spices, in order to preserve the natural flavor of the peppers. But this is just my own taste preference.

I have some Habs from four years ago that are still good using this method, but I will toss them this Fall because I have plenty of fresh ones.

Hope this helps - Rick

Hi Rick,

Good recommendations on the washing and use of unblemished pods.

With all due respect, I would like to comment that your use of what was called the "open kettle method" of canning is no longer considered safe for long term shelf storage. Current American and Canadian standards call for processing of both high and low acid products. Even with 100% vinegar (min. 5% acid) they (pints) should still be processed for 10 minutes in a boiling water bath.

From the NCHFP (National Center for Home Food Preservation):

Many recipes passed down through the years or found in older cookbooks do not include instructions for processing. The foods are usually canned by the open kettle method, sealed and stored. Foods prepared in this manner present a serious health risk particularly low acid foods. To minimize the risk of food spoilage, all high acid foods should be processed in a water bath canner or pressure canner and all low acid foods in a pressure canner.

Everyone has their own risk tolerance. If youÂre comfortable with your process and its potential risks then by all means continue as you were. IÂm not preaching, just sharing some information. IÂve included a link to their pickled hot pepper guide below.

Bill

Here is a link that might be useful: NCHFP

Hi Bill,

Thanks for sharing. We have no argument.

I'm already aware that there are some nervous Nellies over at NCHFP, but maybe some on this forum are not familiar with them, so out of fairness, thanks for the link. Personally, I prefer not to boil my peppers to a brown pulp, nor have my choices determined by the canning and food lobbies.

I'm much more concerned about the risks posed by ecoli in ground beef and salmonella in commercially processed chicken, both of which have been demonstrated to pose a much higher statistical risk than peppers pickled in vinegar.

If you really want to be safe, you should avoid driving on U.S. highways. Talk about serious statistical risks! But if you are comfortable with that level of risk, go ahead and take your chances. (Maybe roads are safer up there in the Frozen North.)

I'm not preaching, just trying to put things in logical perspective. Unfortunately, agribusiness and the food lobby uses fear mongering to pass legislation at the state and federal levels which virtually puts small farmers and food producers out of business. I don't believe they are doing this to benefit me.

Anyone who wants to be absolutely safe should boil their pepper pickles for 10 minutes. But don't expect them to turn out as tasty and appealing as store bought ones, which are preserved in chemicals.
Best regards - Rick

Lemon Drops would be great pickled i'm sure! I need to grow some next year.

gardenweasel: TN is awesome...beautiful place to live. If you can stand the crazy drivers, there are a lot of great things to do here! =)

Rick: All good information. I always use 100% vinegar when pickling my peppers.

sandpebbles: Like I said above, I use 100% vinegar, usually cider vinegar. I'll rinse off the pepper with cold water, cut off the stem & any blemishes I may see (if too many, I won't pickle it). Then, just slice them up. I usually take a half a cm or so off the pointy end too, on each pepper. After that, it's the usual...very hot water bath for the lid & seal while the vinegar gets to boiling. Then, I rinse the jar with very hot water for a minute or so, pack the peppers in it to about 1/2-1 inch from the top, pour the almost boiling vinegar into the jar, filling it up above the peppers a tiny bit (but not too high), put the seal on, holding it down while I screw on the outer lid thing as tight as I can. After that, I wipe it off with a towel, place it in a dark cool cabinet & it usually pops down within a few minutes. Pretty easy to do, just takes a few minutes to slice the peppers. =)

Hey Rick,

I think we're pretty much on the same page. Especially when it come to big dollar agriculture lobbies squeezing out the little guys.

Yes, sometimes warnings get a little extreme like the "not to be used as a flotation device" sticker on my new aluminum ladder ;-))

As for roads being safer up north, I grew up in Montreal where drivers turn left, right or go straight on red, green or yellow lights and speed limits are taken as suggestions.

Bill

thanks tn veggie gardner. i remember seeing an earlier post of a red/green pickled jalapeno version that also presented well (looking back, i think it was yours, second picture). so i actually went out and bought a pressure canner (i returned the original boiler because of possible ph issues)/bottles/etc and haven't followed up. i've read, been all over the internet/canning sites/how to videos etc and literally froze due to fear of botulism. none were related to hot peppers. something to be taken seriously. anyway, a special thanks for simplifying things. i do tend to get a bit hyper when first trying anything but once realized it's a 2-seconds or less no-brainer as i've already looked at possible risks/effects.

with this being said, there's nothing like good old practical application while being aware/informed as to possible risks. so kudos to both;

rick in va
and
ottawapepper

i think i'm now ready to try my first pickling. very cool!

so, just to double check, if i don't hear a pop then there's no seal?

You may not hear a ping every time. Regardless, it's not the ping that shows a safe seal, it's the safety feature on the lid that indents the center section down when seal is made, like the tamper seal on juice bottles.

You should always check your seals by pushing down on the center of the lid (after jars cool). If it pops up, you have a bad seal. Either re-process or refrigerate and eat sooner than the sealed jars.

Bill

Yea, what ottawa said. =) I only hear the pop if i'm in the kitchen, close to where they are stored. I check them about an hour after canning & then every day for the next 2-3 days. If they are sealed (popped down where you can't push down any on the seal, like ottawa said), then they are good to go. Otherwise, they have to go right to the firdge & will only last 2-4 months.

thank you both. one more grey area. had i chosen to reprocess, are the seals reusable providing they have been rewashed and reboiled.

sandpebbles,

"are the seals reusable"

It's iffy. You could try them again but if they fail you'll be processing a third time. That would really impact the texture of the peppers. At a buck or so for a dozen lids, I don't take the chance.

Failed seals are more often than not a sign of an uneven jar rim. Check your jars for chips etc. Also be sure to wipe the jar rims before placing the lids on.

One other thing, are you heating up your lids in hot water before using them? Definitely a must do.

Bill

thanks for clarifying that ottawapepper. i read conflicting data. i boiled both bottles and lids/seal for approx 15-min and allowed them to cool in an area set up with towels/paper towels and utensils. oh and upon checking my lids, they were all tightly sealed. they were actually sealed. i'm so glad i asked and am espiecally appreciative for all the advise. very cool!

thanks again.

I'm surprised that I didn't see any posts from folks saying they checked the pH. When I make sauce, I let it brew in large jars for several months, checking the pH periodically. If the pH is below 4.0, I store it in 5 oz woozies that have been sterized and put it on the shelf. If I have any that is above pH of 4.0, it goes in the frig.
John A

sandpebbles,

I'm assuming you're using the two piece "snap" lids on Mason jars. If so, you should never boil the lids before placing them on the jars because it really degrades the seal ring. You really just need to keep them hot. When processing they get boiled and create the seal.

As for the conflicting canning data out there, yes on the Internet, in books, neighbors and friends etc. The trick is to find a few "trusted sources".

I would suggest starting with these:

NCHFP

Ball

Of course, you can always tap into the resources in the Garden Web Harvest Forum

Bill

John A,

Absolutely, fermenting peppers for hot sauce is definitely a process where pH testing is strongly suggested. Fermenting pickles and kraut as well.

Canning and processing pickled fresh peppers using a "safe" recipe ensures the appropriate pH level is achieved for shelf storage of jars.

Bill

I never check the pH because I always use 100% vinegar when canning peppers, so it's not necessary, obviously.

sand: Yea, no need to boil lids/jars. My tap water gets very hot, so I usually fill a bowl up with it & place lids, seals and jars in it until i'm ready for them, then run them under hot water for a minute or so again right before I use them.

john11840
checking ph. brew for several months (is that possible). fermenting. not sure i understand. why fermenting.

ottawapepper
yes, the two piece lid by ball. good info, espiecally "ball". how did i miss that. thank you. should recieve my dehydrator soon. for now, i'm consumed with lights. made the mistake and visited a hydroponics store. i fear i may permanently remain in set up mode. worse yet, i bought a book. hope it overwhelms me and knocks me off the conveyer belt. LOL. just wanted to grow a few peppers.
so i might as well ask. canning vs fermenting? which do you prefer. what would be a good resource. :)

The Harvest forum on here is a great resource for both. =) Some quite knowledgable people in there.

sandpebbles,

See link below.

Both methods are used for food preservation. Fermentation is how you would make hot sauces (like Tabasco). Canning is perfectly suited for pickles and salsa type sauces.

When fermenting you do not heat process. John A wasn't suggesting "processing" for months. In the home it is usually done in a crock. It is important to check pH throughout the process to make adjustments, know when it's done and determine storage method.

Bill

Here is a link that might be useful: Fermentation

Thanks Bill. That's good info that I didn't know about boiling the Mason lids. I'm not sure how much my sauce really ferments. I don't add any yeast or anything else to the pepper/vinegar/salt mixture. I just let it sit for several months, then I puree it in the blender before bottling. Most of them are very good.
John A

tn veggie gardner
i've been blending a small batch of hot peppers in a variety of vinegars for years now. always 100% at a 1:1 ratio, never adding water so i never had to refrigerate them. it's interesting that it took your post (second picture) to motivate me to actually try pickling/canning. very cool. thank you. the harvest forum it is...

ottawapapper
not sure if i was fermenting. while sauces are edible immediately, they tend to be their best after a month.
again very cool. thank you.

john11840
your approach sounds similar to mines only reversed. i do add other ingredients for an immediate effect and keep out at room temp. interesting and also very cool. thanks for sharing that.

Prepared the latest batch of Naga chutney Pickle today which is on the left and in all its evil deep orangish glory. On the right is my home grown Sannam and Jwala with Lemon and Indian spices.

Please understand that Chutney pickle is not sweet. No sugar is used.

NJA

NJA,

Wow, your Naga chutney Pickle looks like lava in a jar! It looks great but my mouth and stomach are in pain just looking at it.

Bill

Bill,

Believe me, it needs a seasoned condemned soul like me to be able to eat this pickle.Must confess that this jar won't last much because my friend in Ohio is waiting to get a lion's share of the goody.

NJA

LOL NJA,

a seasoned condemned soul like me... I think you're a mad man!

Just out of curiosity, if an off balanced fool wanted to replicate your Naga chutney Pickle, how would they go about doing it? Just curious, not that I would try it or anything like that ;-)

Bill

Bill,
You are the nth person calling me a mad man. I am proud of my mental state...LOL

If any off balance fool wants to replicate my Nga Chutney pickle, he or she may have to either pay the royalty for the recipe or try and hold me to ransom. Hahahaha

Seriously speaking, a research of almost two years has gone into perfecting the recipe which I am planning to exploit commercially (if this economic downturn continues any more).
I am also giving finishing touches to my Hot sauce which my friend in Ohio is going to test, taste and certify as "Fit for Non Human consumption"

Hope you won't mind dear friend.

NJA

Last week I made bread & butter pickled peppers. I used a recipe posted by Fiedlermeister several years ago. They came out great. It's at the opposite end of the scale from the naga chutney.
John A

NJA,

I understand. Best of luck with your venture.

Bill

NJA,

Been thinking about your bottled lava.

Send me an email via my profile (yous doesn't have an email option).

Bill

NJA

what a yummy set of chutney/pickling mixes you have there. might i ask what would be an example of your indian spices. :)

Tn Veggie Gardner

sorry i haven't gotton back. been looking around GW. don't think i ever took the time. anyway, here's a pic of my pickling mix. thought i'd try something similar before branching out. the quarts are lemon drop/pickles with a jalapeno serrano lemon drop red hab pint sized combo.
just wanted to say thank you.

Also Thank You:

Ottawapepper
Rick in Va
John11840

Looks great. =)

NJA,

No email yet?

Bill

Bill,

I sent a reply to you just now. Sorry I did not log in yesterday.

NJA

sandpabbles,

The pickle on the right is an Americanised version of desi Indian pickle. Indian pickle would have mustard,Turmeric Fenugreek , Asafoetida, salt . Indians, traditionally , never use vinegar, Souring agents are Lemon, Lime, Mango powder or raw sour mangoes and Tamarind.

I have used Turmeric, salt, Mustard and Vinegar.

NJA

thanks Tn Veggie Gardener
still have a good ways to go. just trying to keep up. :)

NJA
Asafoetida, sounds interesting. anyway, that pickling is asking for a gourmet bottle. just saying...
thanks :)