Pepper help-QUICK!

[beavis]

The water is preheating in the canner, and I want to pickle these peppers.

I am using the Ball book recipe with vinegar, water, garlic and peppers.

Question#1

Can I pack these whole?

Question #2

Take a look at the stems, can I can them with the stems or should I remove the stems?


These were picked yesterday from a local organic farm........

 

[vfem]

I think you can do it whole, and I'd leave the stems.

 

[beavis]

stems look kinda grody.....and further reading says to cut some slits in the peppers for the vinegar to get in there.

Think I'll go pick some red bells and some jalapenos to add to the fray....

 

[beavis]

Adding to the mix........

 

[wifezilla]

 

[VVolfpack]

Yum!! Let us know how it goes, I'm about to be overrun with peppers and could use some good ideas

 

[beavis]

chopped!

jarred!

ready for canning!

 

[beavis]

6 cups vinegar
2 cups H20
2 tsp kosher salt
3 cloves garlic
0.8 lbs bell
0.4 lbs jalapeno
0.5 lbs farmers market hot peppers

I'm at 1500 ft

process in H20 bath for 20 minutes...

 

[beavis]

Finished product!

 

[VVolfpack]

Awesome! Did you leave the seeds in the Jalapenos and hot peppers? I bet that gives them a nice kick