Canning Peppers

 Does anyone know how to can peppers? We did some last year and of
course can't find the book. Do you blanch them or do  you have to cook
them through? Thanks for any ideas.

MJ

 On Tue, 07 Jul 2009 15:24:31 -0700, mjciccarel@gmail.com wrote:


A few years I read up on this and concluded that canning peppers wasn't
for me.  You either need to use vinegar to up the acidity or employ a
pressure cooker and be damned sure you know what you're doing or you'll
end up with botulism if you screw up and eat the rotten peppers.  Botulism
doesn't just give you diarrhea for a day and that's that, botulism can
literally kill you.

I grow around 80 habenero plants per season and chose to buy a dehydrator
and dry the harvest out and crush them.  Just slice them in half, gut the
middle, and place in dehydrator.  Wait 12 hours and repeat.  It worked out
well and I'm still eating dried peppers from two years ago.  After crushed
you can put them in a salt shaker or a pepper grinder or whatever.

 very good advice.  I would add that freezing works really well too.  Ingrid

wrote:

Somewhere between zone 5 and 6 tucked along the shore of Lake Michigan
on the council grounds of the Fox, Mascouten, Potawatomi, and Winnebago

 I've canned (pickled) peppers for years, also made pepper jelly and pepper
relish. I pack mine raw into the jars when pickling peppers, if this is what
you mean when you say 'canning'. If you'll put 'canning peppers' into Google
you'll get about 335,000 hits on sites that give you recipes and
instructions.

Val

 In article


Try the News Group: rec.food.preserving

Many here hangout there - cross poster :)

Enjoy Life ... Dan

--
Garden in Zone 5 South East Michigan.