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Full Online Book HomeLearning KitchenPreserving - Canned Peppers
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Preserving - Canned Peppers Post by :fdiohhndfhonnd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3107

Click below to download : Preserving - Canned Peppers (Format : PDF)

Preserving - Canned Peppers

For each Quart:
1 Tbsp. plain salt
1 tsp. dried oregano leaves
5 cloves garlic
Slices of onion
Carrots halved and quartered
5% cider vinegar
Boiling water


Wash cayenne peppers. Leave stems but trim short. Sterilize jars and lids.

Place salt, oregano, and garlic in bottom of jar. Pack peppers in as tightly as possible, adding onion and carrots when about 3/4 full. Finish adding peppers to top.

Add boiling water to fill jar halfway and pour vinegar in to top of jar. Seal.

Place jars upside down 24 hours, then right side up in a cool, dark place.

Ready to eat in 2 to 3 months. These keep in refrigerator for months after opened.
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Temperature: High Jalapeño Chile* 1 1/2 cups olive oil 6 cups vinegar 6 teaspoons salt 1 1/2 cups water 6 teaspoons pickling spices Wash peppers. Pack tightly into sterilized, pint canning jars. Combine all remaining ingredients in a large saucepan and bring mixture to boiling at high heat. Pour hot mixture over peppers in each jar to within 1 inch of top of jar. Seal jars according to manufacturer's directions. Process jars in a Boiling Water Bath for fifteen minutes. Test seal when cooled.
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Recipe by: Galen Gann First process: 4 lb. fresh jalepeno peppers, sliced 2 lb. onions, diced 1/2 cup vinegar 1/2 cup water Second process: 6 to 8 cups sugar 2 Tbs. mustard seed 1 tsp. turmeric 2 tsp. celery seed (optional) 1 Tbs. garlic powder 1 tsp. ginger Slice Jalapenos into thin slices and dice onions. (Wear a pair of rubber gloves for handling jalapenos, personal experience, do not touchyour face!)Place in pan with water and vinegar, bring to a boil, cover, reduce heat and simmer about 10 minutes or until tender. (Do not breath fumes.)
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