food A question on pickling whole peppers
- Thread starter cone9
- Start date
I have done it with and without a cut in them. Both ways worked for me but making a cut seemed to speed up the process.
Every recipe I've read recommends cutting 2 or three slits in the pods...personally that's the way I've always done it because that the way my grandma taught me many moons ago.
I think a problem you might encounter if the liquid used can't enter the pods, the air trapped inside the pods will displace more liquid, and during the canning process when the pods fracture, the liquid fills the pods and the level, of liquid inside the jar id reduced accordingly. Plus...when you can them(especially if you are pressure canning)...there is a great likelihood that the additional air inside the jar will be forced out during processing...affecting the seal and possibly contaminating the contents.
Even if it seal stays intact, the end result is that you have a larger head space than you want and the pods at the top of the jar are not in the liquid, cook differently and generally are best tossed in the trash.
But...each to his own.
Here's a link to the Ag extension at Colorado State that might be helpful
http://www.ext.colostate.edu/pubs/foodnut/09314.html
Regards
CM
I think a problem you might encounter if the liquid used can't enter the pods, the air trapped inside the pods will displace more liquid, and during the canning process when the pods fracture, the liquid fills the pods and the level, of liquid inside the jar id reduced accordingly. Plus...when you can them(especially if you are pressure canning)...there is a great likelihood that the additional air inside the jar will be forced out during processing...affecting the seal and possibly contaminating the contents.
Even if it seal stays intact, the end result is that you have a larger head space than you want and the pods at the top of the jar are not in the liquid, cook differently and generally are best tossed in the trash.
But...each to his own.
Here's a link to the Ag extension at Colorado State that might be helpful
http://www.ext.colostate.edu/pubs/foodnut/09314.html
Regards
CM
I agree with CM,
I have been struggling with this one for sometime now. I have canned alot of peppers and tried both ways, the two problems I encountered in the past when I didnt cut a slit on the pods, is brine displacment, as CM mentions above and the other is the seeds turn a nasty brown color. Sure it has something to do with the trapped oxygen in the pods and introducing heat?
I actually avoid canning whole peppers entirely if i can help it. However some pods are better left whole like cherry, pepperoncini's or your starfish. I did a batch of green Aji Brazilian pumpkins which is similiar to the starfish last year and they were amazing. When I do pickle whole I cut my pods to allow the brine to enter, and as CM says everybody has there own ways that works for them
When canning peppers its always the same, I omit the waterbath.
For whole peppers heres how I do it...
Sanitize equipment then
I will make a slit in each of the peppers and pack into jar,
fill jar with boiling brine,
cover with a spare lid,
shake the jar, (which will allow brine to get into peppers) its hot so use gloves
Remove lid and top off with more brine
Seal with a new lid, leave on counter till all lids seal---overnight
Store for at least 6 weeks before opening, and enjoy
I would like to compare notes and hear advise on others whole pickle whole, no cuts and have good results.
I have been struggling with this one for sometime now. I have canned alot of peppers and tried both ways, the two problems I encountered in the past when I didnt cut a slit on the pods, is brine displacment, as CM mentions above and the other is the seeds turn a nasty brown color. Sure it has something to do with the trapped oxygen in the pods and introducing heat?
I actually avoid canning whole peppers entirely if i can help it. However some pods are better left whole like cherry, pepperoncini's or your starfish. I did a batch of green Aji Brazilian pumpkins which is similiar to the starfish last year and they were amazing. When I do pickle whole I cut my pods to allow the brine to enter, and as CM says everybody has there own ways that works for them
When canning peppers its always the same, I omit the waterbath.
For whole peppers heres how I do it...
Sanitize equipment then
I will make a slit in each of the peppers and pack into jar,
fill jar with boiling brine,
cover with a spare lid,
shake the jar, (which will allow brine to get into peppers) its hot so use gloves
Remove lid and top off with more brine
Seal with a new lid, leave on counter till all lids seal---overnight
Store for at least 6 weeks before opening, and enjoy
I would like to compare notes and hear advise on others whole pickle whole, no cuts and have good results.
Pretty much how I do it also. I never tried the step utilizing the spare lid. I use a little plastic spatula kind of deal and press /pack down the peppers to get he air out, then top off and seal. I quit using the boiling water bath for everything except tomato based products.beerbreath81 said:
