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pickled Pickled peppers....

Thanks, Joyners!

Quarts on the burner, getting ready to go-
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210,000 BTUs....Yea, Baby!
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And those that know me, know I just can't leave well enough alone, so I jacked up a few of the jars with some 7 Pots.
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Didn't have enough wire racks for cooling, so I used the cardboard dividers out of a couple hot sauce bottle boxes. Whatever works!
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It looks good, we'll see in a week or so how it turned out.
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This was a fun project! Thanks for the inspiration, everyone.
 
Those look delicious SalsaLady! I made some pickled peppers last week but did not process this in a hot water bath - just a pH of 3.4 in the jars hot packed then stored in the fridge. Even with a case of jars it rarely lasts more than 3 months so I think I'm OK.

Do you keep your water bath'd pickled peppers at room temperature 'til you crack them?

Also, made the salsa recipe with your advice and it turned out AWESOME - best salsa I've made. It's disappearing fast so I will make another case this week.

Thanks!
 
farmerguy.
thanks for sharing that, I'm glad the info helped.

Water bathed products are good at room temp if they are (in the range of) the pH that the tested/approved recipes are. If you don't water bath and just keep the products refrigerated, you are good-to-go, also. The recipes I linked from Colorado University say that exact thing. If you don't water-bath, then keep just refrigerated.

Sounds like you need to get your chopping skills honed to make more salsa~~~~ that's a :cool: good thang~
 
Sounds like you need to get your chopping skills honed to make more salsa~~~~ that's a :cool: good thang~

After 40 pounds of onions and I don't know how many bushels of tomatoes I worship my mandolin slicer. What kind of knife do you use when you have to cut 50+ lbs of jalapenos? Thanks!
 
Ditto-Dean, large shredder plate- 2 x through...





edit- 12 years ago I bought a continuous feed chopper of the Ditto-Dean brand, and the chopper was 20+ years old when I bought it and cost + $800 at the time I bought it used. It came with a few of blades. Today I used the narrowest slicer blade I have and is about 1/4" in width.

It's basically the same set up as most Cuisinart slicer attachemnts have that are a continuous feed type set ups. The machine I have is for commercial applications. It is designed to run (many pounds) of product.
 
Here's todays project-

Yesterday, a local farmer dropped off about 55 ounds of jalapenos (for my salsa biz), and about 15 pound of Nu Mex type chiles. (I think they're Nu Mex, feel free to let me know if I'm wrong).

This Pickled Pepper thread had me interested, so I jumped in to make some pickled veggies stuff.

I used the 6c vin:3c H2O recipe in the link I posted before. It's an approved recipe, so I didn't have to worry about pH or anything. Added some cauliflower, onion and garlic to the mix, ran everything through a thin slicer...

Hi I used the colarado mix recipe from that extension you provided. The only thing I changed was I used only white vinegar with no water. This was my first time ever pickling or canning anything. I didn't use water because I added cucumber to the recipe and I was afraid that since I changed it, it would require more vinegar. I have a couple questions if you have the time.

1. My pickles ( all the veggies) are soggy. Is their away to get them to be crispy? ( didn't know if that was the effect from using all vinegar)

2. It's very vinegary, next time I need to use water to cut it. If I always want to have garlic, carrots, onions, peppers, cauliflower, and cucumber do you think that 6 c vinegar to 3 cup H20 will be a safe brine?

3. Does it matter if you chop it fine or keep veggies more whole?

Thanks like I said that was my first batch ever. I wasn't too happy with it. Any advice would be great. Also I did buy Alum but after reading on extension pages they mention alum shouldn't be used? So I didn't. How to we get them crunchy?!!!
 
Hi I used the colarado mix recipe from that extension you provided. The only thing I changed was I used only white vinegar with no water. This was my first time ever pickling or canning anything. I didn't use water because I added cucumber to the recipe and I was afraid that since I changed it, it would require more vinegar. I have a couple questions if you have the time.

1. My pickles ( all the veggies) are soggy. Is their away to get them to be crispy? ( didn't know if that was the effect from using all vinegar)

2. It's very vinegary, next time I need to use water to cut it. If I always want to have garlic, carrots, onions, peppers, cauliflower, and cucumber do you think that 6 c vinegar to 3 cup H20 will be a safe brine?

3. Does it matter if you chop it fine or keep veggies more whole?

Thanks like I said that was my first batch ever. I wasn't too happy with it. Any advice would be great. Also I did buy Alum but after reading on extension pages they mention alum shouldn't be used? So I didn't. How to we get them crunchy?!!!

Hi Torch,
I am definitely not a pickling expert at all! I've only done a couple over the years, and this was the first batch in a loooong time.

Did you cook/water bath the product? if you went over time on the boiling that will contribute to a softer product. Don't know if the all-vinegar would contribute to that.

The 6cvin:3c water looks to be a pretty standard ratio. The Colorado ext service has another recipe on there which has less vinegar, so I take that to mean anything with any kind of vegetables would be OK with the 6:3 ratio. you can also add a little sugar to the mix (it's in their recipe) to take a little of the bite away.

I don't know how soft the veggies/chiles are yet, I haven't opened one of the processed jars. I was going to let them set for a week.

From what I've read, it doesn't matter if the veggies are whole or cut small. That seems to be a personal preference thing. Eventually, the vinegar will penetrate the flesh of the veggie and preserve it. However, most recipes call for slitting the skin of cukes and piercing or slitting pods so the vinegar can come in contact with the insides of the items.

Sorry, I can't be more help on the Crunchy issue. It might have to do with cold-packing and keeping them refrigerated, not boiling-water-bathing (cooking) them. The Ext Service recipes do say that if you are going to keep the product refrigerated, all you have to do is pour the brine over the veggies and stick it in the refer. That would definitely keep them crisper, but is not a viable solution if you are looking at processing a large quantity. Hopefully someone with firsthand knowledge can help with that.
 
Hi I used the colarado mix recipe from that extension you provided. The only thing I changed was I used only white vinegar with no water. This was my first time ever pickling or canning anything. I didn't use water because I added cucumber to the recipe and I was afraid that since I changed it, it would require more vinegar. I have a couple questions if you have the time.

1. My pickles ( all the veggies) are soggy. Is their away to get them to be crispy? ( didn't know if that was the effect from using all vinegar)

2. It's very vinegary, next time I need to use water to cut it. If I always want to have garlic, carrots, onions, peppers, cauliflower, and cucumber do you think that 6 c vinegar to 3 cup H20 will be a safe brine?

3. Does it matter if you chop it fine or keep veggies more whole?

Thanks like I said that was my first batch ever. I wasn't too happy with it. Any advice would be great. Also I did buy Alum but after reading on extension pages they mention alum shouldn't be used? So I didn't. How to we get them crunchy?!!!

Yikes! All vinegar ruined them. Good pickles don't even use vinegar (see brine pickles). I imagine the same holds true for peppers. Natural fermentation is best like real kosher dills.
 
Hi Torch,
I am definitely not a pickling expert at all! I've only done a couple over the years, and this was the first batch in a loooong time.

Did you cook/water bath the product? if you went over time on the boiling that will contribute to a softer product. Don't know if the all-vinegar would contribute to that.

The 6cvin:3c water looks to be a pretty standard ratio. The Colorado ext service has another recipe on there which has less vinegar, so I take that to mean anything with any kind of vegetables would be OK with the 6:3 ratio. you can also add a little sugar to the mix (it's in their recipe) to take a little of the bite away.

I don't know how soft the veggies/chiles are yet, I haven't opened one of the processed jars. I was going to let them set for a week.

From what I've read, it doesn't matter if the veggies are whole or cut small. That seems to be a personal preference thing. Eventually, the vinegar will penetrate the flesh of the veggie and preserve it. However, most recipes call for slitting the skin of cukes and piercing or slitting pods so the vinegar can come in contact with the insides of the items.

Sorry, I can't be more help on the Crunchy issue. It might have to do with cold-packing and keeping them refrigerated, not boiling-water-bathing (cooking) them. The Ext Service recipes do say that if you are going to keep the product refrigerated, all you have to do is pour the brine over the veggies and stick it in the refer. That would definitely keep them crisper, but is not a viable solution if you are looking at processing a large quantity. Hopefully someone with firsthand knowledge can help with that.

Thanks salsalady,

Yes I did water bath for the recommended 10 minutes, however the cans were submerged longer than that because as soon as I dropped them in the boiling water, the bath lost its boil. Once it started boiling again is when I started the 10 min countdown. I'm wondering if I shouldn't have done that. Oh great now I'll use the 6cV:3cH20 ratio from here on out. I'm sure that will make a much better taste. Yes I'm sure they would be more crunch if left in fridge with no water bath however I'm looking for a year shelve life preserved properly with no nasties. Please when you open a can and try it let us know if the veggies are soggy or crunchy. Looking forward to hearing how they turned out. They look amazing!
 
Not sure if it solves your issue but a lot of canners use pickle crisp to try and overcome the soggy veggie syndrome. I have not personally tried it but I plan to tomorrow when I can my Thai cucumber salad for the first time to see if its worth canning. It taste so good I always just put it in the fridge by the gallon and eat it in weeks.
 
Not sure if it solves your issue but a lot of canners use pickle crisp to try and overcome the soggy veggie syndrome. I have not personally tried it but I plan to tomorrow when I can my Thai cucumber salad for the first time to see if its worth canning. It taste so good I always just put it in the fridge by the gallon and eat it in weeks.

Let us know how that pickle crisp works out. Maybe that's the solution right there.
 
I've used pickle crisp twice now for my pickled banana peppers. It works really well. The first time I used the recommended amount and it crisped the outside of the pepper nicely, however the flesh was still somewhat soggy. This last time (last night) I doubled the amount so we'll see how it goes. I'm going to crack a jar open probably tomorrow to see how they came out. I'll update this thread with my findings.
 
I just popped a jar open and tasted mine, cucs are crisp but I DO NOT think the flavor is as good after pickling. I might need to keep this recipe fresh only. I'll post some pictures of the other 6 jars later. I love the color is has when fresh and it becomes blah when pickled.
 
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