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#1 Mike5265

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Posted 10 November 2016 - 12:35 PM

Buzzing through here, I see a lot of posts about pickling peppers. I don't know if it's a regional/cultural thing, but here in my area, jarring them in oil and seasonings seems to be more popular. I usually make mine fresh, in small batches to avoid spoiling, but I'd like to have them year round. Anyone familiar with this method, or have any info on safe practices for long term canning?

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#2 Masher

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Posted 10 November 2016 - 03:02 PM

I have tried a few oil packed varieties....just not to my liking.

 

Usually stuffed with ham or proscuitto or cheese etc. 

 

I do a vinegar and olive mix for jalapenos, carrots and garlic that's pretty good, but just plain oil is not my thing.

 

I wonder if it's a regional thing?  Vinegar pack is everywhere around here. Oil pack tends to be those that need to be pressure canned like the meats etc.



#3 Mike5265

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Posted 10 November 2016 - 03:21 PM

It's funny, I live a short jump from youngstown ohio, and there are two things I hear from friends who have moved out of state. First is "I went to a wedding last month and there was no cookie table!?" Second "I can't find a restaurant by me that serves homemade peppers in oil!?" I even stumbled across a recipe online, and the person stated that they had never heard of peppers in oil until they visited a family in Youngstown. I make mine with Hungarian hots or hot bananna peppers, and a few habanero for a little extra heat. I like to lightly smoke them and slice thin. Into a jar or plastic container, and top off with vegetable oil/seasoning mix. Usually just salt to taste, oregano, lots of minced garlic. I try to let them marinate for a day or two before eating, and they usually don't last more than a week. I'm not a fan of vinegar, so this is the main way I get my pepper intake. Great with anything, or just some crackers.

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#4 BeerInHand

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Posted 10 November 2016 - 03:59 PM

I haven't done the peppers in oil thing, but have done some Mongolian Fire Oil

 

0MFasBP.jpg?1

 

my process -> http://imgur.com/a/fcONE



#5 salsalady

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Posted 10 November 2016 - 08:10 PM

Peppers in oil is easy. For safety in the long term, use dried chiles and dried herbs, garlic, whatever.
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#6 Mike5265

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Posted 10 November 2016 - 08:56 PM

Thanks salsa lady! I may have to give that a try. The style of peppers I'm talking about though, requires fresh cut peppers much like you would for pickling. It's an Italian tradition, and a big part of mealtime here in northeast ohio. I guess I should be asking how I should go about canning them. My family has always made them fresh like I described, but I know it's possible to increase shelf life with a boiling water bath. I'm curious if the method would be the same as it is for pickling.

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#7 The Hot Pepper

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Posted 10 November 2016 - 09:06 PM

The olde world tradition is a breeding ground for bacteria and botulism. 


Google infused oil dangers. Same idea with peppers.


Heed advice and dry peppers.



#8 FrogFan

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Posted 11 November 2016 - 12:42 PM

 

 

The style of peppers I'm talking about though, requires fresh cut peppers much like you would for pickling.

 

I'm curious about this.  Are you trying to make what we used to call giardiniera in Chicago?  I suspect there's something Italian about it, because we used to put it on our Italian beef sandwiches all the time.   :P



#9 SavinaRed

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Posted 12 November 2016 - 09:45 AM

After doing some research on giardiniera it looks like it will last in the fridge up to 10 days.

 

http://allrecipes.co...an-giardiniera/



#10 kjnorris918

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Posted 03 July 2017 - 06:02 PM

I put fresh or dried peppers in extra virgin olive oil and let it sit for about 4-6 weeks and shake regularly and then use as I could regular oil. :)

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#11 Lcky9

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Posted 09 August 2017 - 11:33 PM

Have to say there should be a lot of people that got sick if peppers in oil were that bad..and there's not..funny how after generations of people doing things one way and everyone was fine all of a sudden the government decides it's wrong and eveyone falls in line..lol..guess what there is hope people are wising up to that and going back to their grandmothers recipes and they are sill alive and well..I am looking for someones grandmothers recipe for canning hot giardiniera in olive oil..My brother in law use to do it but I never got the recipe..If anyone has one they care to share I'd appericate it..

Edited by Lcky9, 09 August 2017 - 11:34 PM.


#12 Chorizo857_62J

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Posted 28 November 2017 - 01:53 PM

After doing some research on giardiniera it looks like it will last in the fridge up to 10 days.

 

http://allrecipes.co...an-giardiniera/

 

This looks awesome, and especially now that all the turkey is gone!



#13 The Hot Pepper

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Posted 28 November 2017 - 03:15 PM

I've kept giardiniera longer in fridge... extra vinegar works wonders...



#14 Jeffcontonio

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Posted 29 November 2017 - 02:25 PM

What if you were to pickle the peppers For like 2 weeks or more first? Wouldn’t that help the shelf life?


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#15 The Hot Pepper

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Posted 29 November 2017 - 02:28 PM

I don't understand. As long as they are in the brine, they are still pickling.



#16 Jeffcontonio

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Posted 29 November 2017 - 03:32 PM

I don't understand. As long as they are in the brine, they are still pickling.

Then I don’t get the 10 day self life.


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#17 Ashen

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Posted 30 November 2017 - 01:49 AM

Have to say there should be a lot of people that got sick if peppers in oil were that bad..and there's not..funny how after generations of people doing things one way and everyone was fine all of a sudden the government decides it's wrong and eveyone falls in line..lol..guess what there is hope people are wising up to that and going back to their grandmothers recipes and they are sill alive and well..I am looking for someones grandmothers recipe for canning hot giardiniera in olive oil..My brother in law use to do it but I never got the recipe..If anyone has one they care to share I'd appericate it..

 

 

It is called best practices. 

 

 Even under perfect conditions to grow Clostridium botulinum it is actually a fairly rare  thing to happen. 

 

 Almost on the order of  lightning strike rare. 

 

bad part of that is,  when it does happen, it is extremely deadly , as Botulinum  is basically the most deadly toxin around. 

 

I go with best canning/preserving  methods because I give a lot of it to friends and family , and I would never want to be responsible for someone I care about dying for such a stupid reason. 

 

I am sure there are plenty of people who huddle under trees  , or wander around with umbrellas in lightning storms without ever getting hit, but that doesn't make either action a smart idea. 


A wise man never  argues with a skunk, a mule, or a cook.

 


#18 hardcore

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Posted 01 December 2017 - 05:56 PM

i dry my hot peppers and remove the seeds them put them in decorative bottle fill with extra virgin oil.

 

works very well and i just keep adding oil as needed 

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#19 YAMracer754

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Posted 17 October 2018 - 04:50 PM

Was trying to make an infused oil last night before doing enough research and food processed the peppers after cleaning/seeding, added some salt to them, then poured hot oil blend over them from microwave. Left in oven overnight in bowl. 3 cups of oil to 1/2cup of peppers. Am I screwed with having fresh peppers instead of dehydrated and leaving out for 16hrs to marinate? Should I strain them and cook the oil? Add vinegar? Thinking they will probably ferment at room temperature.. Ntm all this heightened fear of everyone talking risk of botulism with these oils!

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#20 MikeUSMC

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Posted 08 September 2019 - 07:49 AM

*SHORT TERM REFRIGERATOR STORAGE ONLY*

*THIS RECIPE IS NOT SAFE FOR "CANNING"*

Finally got around to making some prosciutto and provolone stuffed cherry peppers last week

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Sweet cherry peppers, prosciutto, provolone, minced garlic, white vinegar, EVOO, salt
(I didn't really measure anything; basically eyeballed everything)
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Peppers were kinda small, so this part was kind of a PITA

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I let them "meld" in the fridge for a few days before tasting them

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Final product

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Meh. Not bad. Not great. This was my first attempt at these, so I really wasn't expecting too much. They were kinda bland. If I were to make them again, I'd definitely add some spices (or something) to kick the flavor up a notch. They're definitely missing "something."

Here's the video I followed for the recipe:


I can't reiterate this enough: these are for SHORT TERM FRIDGE STORAGE only
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