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Candied Jalapenos & Habaneros


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#81 salsalady

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Posted 16 October 2018 - 09:35 PM

Oh, be still my defibrillating heart!!!
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#82 The Hot Pepper

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Posted 16 October 2018 - 09:39 PM

Hard candy won't soak up liquor. I call bs.



#83 The Hot Pepper

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Posted 16 October 2018 - 09:40 PM

Soak the peppers FIRST I would get.



#84 salsalady

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Posted 16 October 2018 - 09:46 PM

But soaking the peppers before candying... alkeehaul probably wasted. Maybe better to suck the juice, eat the candy and ..
.Be happy.....Don't worry...




Hmmm, might of got that a bit mixed about...
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#85 The Hot Pepper

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Posted 16 October 2018 - 09:55 PM

rewine.gif


#86 salsalady

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Posted 16 October 2018 - 10:01 PM


attachicon.gif rewine.gif





Oh! Great suggestion!!!!

BRB....
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#87 DaQatz

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Posted 17 October 2018 - 05:04 AM

Hard candy won't soak up liquor. I call bs.

 

Those candies aren't only sugar.


Peppers taste the flamebow.

#88 DaQatz

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Posted 17 October 2018 - 05:12 AM

For example look here. http://thehotpepper....hrowdown/page-4 Where I candied cherry peppers, and soaked them in rum so they would still be soft when they were frozen.


Peppers taste the flamebow.

#89 YAMracer754

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Posted 17 October 2018 - 05:29 PM

Previously frozen can still work but you are better making pepper leather (fruit leather) with them.

Dang I was afraid of that. I have a bunch of sugar rush peach that would be good candied or fruit leathers! Do you add any liquid to the pureed peppers before dehydrating them to leathers?

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#90 MikeUSMC

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Posted 18 October 2018 - 08:56 PM

I have a bunch of sugar rush peach that would be good candied or fruit leathers! Do you add any liquid to the pureed peppers before dehydrating them to leathers?

Try here:
http://thehotpepper....lups/?p=1012091
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#91 cone9

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Posted 21 October 2018 - 11:51 AM

Dang I was afraid of that. I have a bunch of sugar rush peach that would be good candied or fruit leathers! Do you add any liquid to the pureed peppers before dehydrating them to leathers?

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As little as possible - just enough to get them to puree well.  You are just going to be evaporating that water back out and the wetter the puree, the long it takes to finish drying.

 

You can also choose a liquid other than water and influence the flavor of your leather - orange or cranberry juice; rum or bourbon.  If it's a liquor, the alcohol will evaporate, but leave behind the flavor.


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#92 YAMracer754

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Posted 27 October 2018 - 04:12 PM

How does this recipe compare to the other one listed here http://thehotpepper....y7bwIfPQM18rR2D ?
Gonna make one of these tonight and want to figure which one is better. I have 1.5lb green jalapeños and bunch of other superhots but was wondering how it'd be with red and choc Habanero added? Or are hot-hot peppers not good blended?

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#93 BigOlB

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Posted 27 October 2018 - 05:22 PM

I can not wait to try this.

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#94 salsalady

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Posted 27 October 2018 - 05:33 PM

How does this recipe compare to the other one listed here http://thehotpepper....y7bwIfPQM18rR2D ?
Gonna make one of these tonight and want to figure which one is better. I have 1.5lb green jalapeños and bunch of other superhots but was wondering how it'd be with red and choc Habanero added? Or are hot-hot peppers not good blended?

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I have not tried the JAG recipe, I'd be worried with all the salt.  I and many others have tried the recipe in this thread and can vouch that it is good. 

 

Green or ripe peppers can be candied.  I prefer to keep the colors separate, red and green makes brown....but candied green chiles and candied red chiles are equally beautiful.  I think the Reds and Chocs could be mixed together.  The heat level of the peppers is irrelevant, imho....I like to consider things by color also when deciding what to mix together. 

 

Good luck and have fun.

SL


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#95 YAMracer754

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Posted 28 October 2018 - 01:14 PM

Would it be safe to hot pack these straight from boiling once they're finished -> canning jar/new lid->pour syrup on top and call it a day? As far as shelf stable/not fridged? No BWB? I did 3lbs last night and did this with one jar and fridged the other in jar w/o additional syrup added.

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#96 salsalady

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Posted 28 October 2018 - 01:42 PM

Would it be safe to hot pack these straight from boiling once they're finished -> canning jar/new lid->pour syrup on top and call it a day? As far as shelf stable/not fridged? No BWB? I did 3lbs last night and did this with one jar and fridged the other in jar w/o additional syrup added.

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I think so.  These are pretty much like jam as far as the mix of sugar and produce.  Thinking 4 oz jam jars, make sure the jars are warm/hot before filling with hot candied peppers and syrup....regular metal lids and rings....yeah, that works. 

 

If you want to step it up a little, these hexagon jars look really nice and the metal lids work just like lids/rings.  Heat the lids up in hot water like traditional canning lids and they seal as they cool.  Makes for nice looking gifts.


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#97 YAMracer754

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Posted 28 October 2018 - 02:08 PM

I think so.  These are pretty much like jam as far as the mix of sugar and produce.  Thinking 4 oz jam jars, make sure the jars are warm/hot before filling with hot candied peppers and syrup....regular metal lids and rings....yeah, that works. 
 
If you want to step it up a little, these hexagon jars look really nice and the metal lids work just like lids/rings.  Heat the lids up in hot water like traditional canning lids and they seal as they cool.  Makes for nice looking gifts.

I didn't have them warm first they were the new 12oz crystal ball jam jars. Straight from the package to the counter. The only negative was that the syrup level reduced a bit in the jar as it cooled-probably some absorbing into peppers as well so there is about an inch or more of non-submerged candies.

Also: have you or anyone else played with the ratios of vinegar to sugar or, the lemon/lime juice, or using citric acid with or instead any of the acidifiers and had gleaming positive results? I followed the recipe to a T and I felt the candies were a little on the white sugar sweet side (or that it dominated the flavor) and that citric acid and/or more vinegar would have helped, although maybe it will change as it ages?

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Edited by YAMracer754, 28 October 2018 - 02:17 PM.


#98 Rajun Gardener

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Posted 28 October 2018 - 02:27 PM

Would it be safe to hot pack these straight from boiling once they're finished -> canning jar/new lid->pour syrup on top and call it a day? As far as shelf stable/not fridged? No BWB? I did 3lbs last night and did this with one jar and fridged the other in jar w/o additional syrup added.

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Yes it's safe and stir the peppers in the jar with a chopstick to get the air out, That was probably your problem with them settling.

 

You need to wash your jars before use. Put them in the dishwasher on the heated dry setting and time it so they're ready to use when you're done cooking the peppers. Don't put the lids in the DW, it might melt the seal. Use a pot of hot water to soak them a few minutes before use.



#99 YAMracer754

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Posted 28 October 2018 - 03:50 PM

Ah makes sense with purging the airspace! So even brand new jars have to be washed? I wish I had a dishwasher! Would have made this seasons harvest/preservation and what's to come a lot easier! For every recipe I do it's a struggle to get everything clean again-the kitchen, cookware, tables, ugh! Need to get some of that starsan stuff-where is it sold?

 
Yes it's safe and stir the peppers in the jar with a chopstick to get the air out, That was probably your problem with them settling.
 
You need to wash your jars before use. Put them in the dishwasher on the heated dry setting and time it so they're ready to use when you're done cooking the peppers. Don't put the lids in the DW, it might melt the seal. Use a pot of hot water to soak them a few minutes before use.


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#100 Rajun Gardener

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Posted 28 October 2018 - 04:15 PM

Use 1-Step, it's cheaper and works.

 

https://www.amazon.c...144282284&psc=1






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