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How to preserve peppers in oil?


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#21 nmlarson

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Posted 17 October 2018 - 10:14 PM

Did you add ground and dried aleppo or fresh peppers?
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The recipe is peeled, roasted fresh sweet peppers, preserved & hot water bath canned in a brine/pickle that has flaked Aleppo as one of the ingredients.

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#22 YAMracer754

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Posted 17 October 2018 - 10:53 PM

The recipe is peeled, roasted fresh sweet peppers, preserved & hot water bath canned in a brine/pickle that has flaked Aleppo as one of the ingredients.

NOICE! yeah that sounds good! Did you enjoy them? I would love to have that cookbook looks like a great read!

Edited by YAMracer754, 17 October 2018 - 10:54 PM.


#23 luvmesump3pp3rz

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Posted 17 October 2018 - 11:45 PM

When I was younger my Italian grandfather always had a jar of hot peppers in oil. I loved the flavor, but have not found the same stuff he used to buy. It's been maybe 30 years since I've even seen it.

I'd like to try to make my own but everything I read suggests that this is not safe.(botulism) But this was a purchased good so I'm inclined to believe it can be done safely.

What is the trick to preserving peppers in oil? Is it about pickling them first then transferring it to oil?




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i buddy of mine used to stuff hot cherry peppers with prosciutto and mozzarella and pack into jars with olive oil and refrigerate. these were not kept long term and were not hot bath processed. long term shelf storage is different. a quick search on amazon shows peppers packed in oil with some being stuffed with various things and some not stuffed.   

 

edit to add: you could try making them yourself but using them quickly or you could buy them store bought and see if you can find something similar you the ones you had with your grandfather. let us know if you find what you are looking for.


Edited by luvmesump3pp3rz, 17 October 2018 - 11:52 PM.


#24 nmlarson

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Posted 18 October 2018 - 07:30 AM

NOICE! yeah that sounds good! Did you enjoy them? I would love to have that cookbook looks like a great read!


They are soooooo good. I even use the marinade on sammies, as a condiment for grilled chicken & pork, sometimes it gets drizzled over antipasto. They've even ended up in a quick pasta with some tuna, along with the oil. I never make enough and usually end up making a few jars in early spring. They don't last long in our house.

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#25 YAMracer754

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Posted 18 October 2018 - 03:27 PM

You making them with frozen peppers ever? I smoked (peach/pecan) a bunch peppers that got kinda charred lasnite and there's aleppo's Chipotles Pueblos red Caribbean Habs, and bad brains that got the char and peeled some of the skins but might be too smoky for this recipe...? I have tons of fresh Pueblo chiles on a plant that could perform this purpose. Any roasting? Still not sure what to do with this oil..

They are soooooo good. I even use the marinade on sammies, as a condiment for grilled chicken & pork, sometimes it gets drizzled over antipasto. They've even ended up in a quick pasta with some tuna, along with the oil. I never make enough and usually end up making a few jars in early spring. They don't last long in our house.

b538f417d33db10f5d256df5607280e1.jpg

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#26 nmlarson

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Posted 18 October 2018 - 06:47 PM

I've not used frozen & thawed peppers in this recipe, only roasted. As for trying your other pepper varieties, hey, go for it! I believe smoked would be great! What have you got to lose?

Is the "oil" from my recipe? If it is, stick to the recipe and don't let them sit on the shelf for 2 years. I've found they go rancid in about 6 months.

And, as there's oil in the recipe, you need to pay close attention to your sanitation procedures and make certain the jar openings are SPOTLESS! Wipe them with vinegar if you need to for spotless rims and successful seals.


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#27 The Hot Pepper

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Posted 18 October 2018 - 06:49 PM

I figured out how to not let oil solidify or cloud up in the fridge........ so I can so store peppers in oil in there......



#28 YAMracer754

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Posted 18 October 2018 - 08:05 PM

I've not used frozen & thawed peppers in this recipe, only roasted. As for trying your other pepper varieties, hey, go for it! I believe smoked would be great! What have you got to lose?

Is the "oil" from my recipe? If it is, stick to the recipe and don't let them sit on the shelf for 2 years. I've found they go rancid in about 6 months.

And, as there's oil in the recipe, you need to pay close attention to your sanitation procedures and make certain the jar openings are SPOTLESS! Wipe them with vinegar if you need to for spotless rims and successful seals.

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 over them from microwave. Left in oven overnight in bowl. Am I screwed with having fresh peppers instead of dehydrated and leaving out for 16hrs to marinate? 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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#29 nmlarson

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Posted 19 October 2018 - 09:44 AM

I would not try to preserve these peppers for any long-term storage (i.e., outside of refrigeration) in any way. Jar them up, put them in the fridge, and use them ASAP.

Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#30 YAMracer754

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Posted 19 October 2018 - 11:08 AM

I would not try to preserve these peppers for any long-term storage (i.e., outside of refrigeration) in any way. Jar them up, put them in the fridge, and use them ASAP.

Just to be clear your talking about my oil infusion accident, as the marinated peppers recipe is canned..

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#31 YAMracer754

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Posted 19 October 2018 - 11:08 AM

I figured out how to not let oil solidify or cloud up in the fridge........ so I can so store peppers in oil in there......

How'd ya do that? Keep moisture content to a minimum?

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#32 The Hot Pepper

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Posted 19 October 2018 - 12:25 PM

You create a blend with an oil that does not solidify. Fractioned coconut oil, or MCT oil, does not solidify until the freezing point so you can mix it into olive oil, sesame oil, whatever your choice, and FCO is flavorless so it works out great. I was going to do an experiment on how much you need.

 

Funnily enough ShomeMeDaSauce just basically posted the same idea here, but uses rice bran oil. Good to know!

 

 

Use a 50/50 mix of peanut oil and rice bran oil. You can use straight peanut oil but it will setup in the fridge
 
Season the oil first with other spices and the white part of green onions. Strain out the spices/onion and allow the oil to cool just slightly.
 
Slowly poor the oil into your pepper flakes. It needs to be just hot enough for them to sizzle a little. You can add other things to the flakes like sesame seeds, fermented black beans and fried garlic too but be careful with the garlic. Its burns easily.
 
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#33 YAMracer754

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Posted 19 October 2018 - 12:45 PM

You create a blend with an oil that does not solidify. Fractioned coconut oil, or MCT oil, does not solidify until the freezing point so you can mix it into olive oil, sesame oil, whatever your choice, and FCO is flavorless so it works out great. I was going to do an experiment on how much you need.
 
Funnily enough ShomeMeDaSauce just basically posted the same idea here, but uses rice bran oil. Good to know!

Great to know! What is MCT?

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#34 The Hot Pepper

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Posted 19 October 2018 - 12:57 PM

Medium Chain Triglycerides, they are fractioned from the oil for health benefits.



#35 ShowMeDaSauce

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Posted 19 October 2018 - 02:18 PM

I can put my homemade in the fridge with 100% peanut oil and its turns to pepper butter. The jar of LoaGanMa right next to it is fine. Rice bran oil is very neutral and a very healthy oil. Ive made salad dressing with it and it still pours cold. Riceland sells gallons of it for around $25 shipped. Cables has it in stock sometimes cheaper but you need to buy 3 gallons at a time. https://www.cabelas....lon/1920392.uts

 

They have a Amazon store also. $18/gal shipped free with Amazon Prime https://www.amazon.c...L70_&dpSrc=srch

 

Thats a good price compared to the Gamma One brand i get locally at $10 for 2 liters.



#36 nmlarson

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Posted 19 October 2018 - 04:11 PM

Just to be clear your talking about my oil infusion accident, as the marinated peppers recipe is canned..

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That's correct.  Whenever canning anything, follow a proven recipe.


Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#37 YAMracer754

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Posted 20 October 2018 - 12:19 AM

I got it kitty Kat sexy now. Boiled it and totally infused and incorporated the peppers in the oil existing, took a well planned assortment of dried chiles and flaked em, along with garlic and onion, and did the jig with the previous boiling oil poured onto the new ingredients and cooked off the h20 after straining the fresh peppers off-then pressure canning. Looks pretty,,!

 
That's correct.  Whenever canning anything, follow a proven recipe.

It's starting to cloud :-/ after several hrs

Edit: noticed today the one bottle I didn't add fresh garlic to at the end before pressure canning was clear and stays viscous so it must have added moisture/content from the garlic I'm guessing.. 72d73b77b8ec6f1d8e38cc4619d07441.jpg

Edited by YAMracer754, 20 October 2018 - 02:41 PM.


#38 ShowMeDaSauce

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Posted 27 October 2018 - 11:47 AM

Try Maesri fried garlic. It has 2 ingredients. Garlic and soy bean oil. Just dont put it in really hot oil. Let it cool a little first. The stuff is fairly cheap at Asian markets. Other brands may use palm oil.

 

81H3dTwfr%2BL._SY679_.jpg


Edited by ShowMeDaSauce, 27 October 2018 - 11:49 AM.


#39 YAMracer754

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Posted 15 November 2018 - 05:58 PM

Try Maesri fried garlic. It has 2 ingredients. Garlic and soy bean oil. Just dont put it in really hot oil. Let it cool a little first. The stuff is fairly cheap at Asian markets. Other brands may use palm oil.
 
81H3dTwfr%2BL._SY679_.jpg

That look pretty easy to replicate, no?

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