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Peppers - National Center for Home Food Preservation Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch headspace Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used
Pickled Yellow Pepper Rings - National Center for Home Food Preservation 2½-3 pound yellow (banana) peppers 5 cups cider vinegar (5%) 1¼ cups water 5 teaspoons canning salt 2 tablespoons celery seed 4 tablespoons mustard seed Yield: About 4 pint jars Please read Using Boiling Water Canners before beginning If this is your first time canning, it is recommended that you read Principles of Home Canning Procedure:
Freezing Bell or Sweet Peppers - National Center for Home Food Preservation Freezing Bell or Sweet Peppers Preparation – Select crisp, tender, green or bright red pods Wash, cut out stems, cut in half and remove seeds If desired, cut into 1 2-inch strips or rings Heated – Good for use in cooking Water blanch halves 3 minutes, strips or rings 2 minutes Cool promptly, drain and package, leaving 1 2-inch headspace
Golden Pepper Jelly - National Center for Home Food Preservation Notes: (1) The use of yellow peppers gives this jelly a light golden color Other color sweet peppers can be substituted, but these will provide a different jelly color Other hot peppers can also be substituted It is best to start with a mild hot pepper flavor and increase it to personal tastes
Pickling Pecks of Peppers - National Center for Home Food Preservation Here are a few recipes for pickled peppers to try, including relishes that go great on hotdogs, burgers, or in pasta salads and a spicy hot sauce that will add fiery flavor to sauces, chili, soup anything you put it in!
Mayhaw-Pepper Jelly Pectin - National Center for Home Food Preservation Add remainder of sugar and bring to 200°F (a simmering boil) Simmer for 15 minutes Skim foam Add chopped peppers and vinegar Simmer for 20 minutes longer Pour quickly into hot, sterilized jars, leaving ¼-inch headspace Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids Process in a Boiling Water
Preparing and Canning Fermented Foods and Pickled Vegetables Place peppers in a hot oven (400°F) or under a broiler for Cover hot burner (either gas or electric) with heavy wire mesh Place peppers on burner for several minutes until skins blister
Tomato Taco Sauce - National Center for Home Food Preservation Preparing Peppers: The jalapeño peppers do not need to be peeled The skin of long green chiles may be tough and can be removed by heating the peppers Usually when peppers are finely chopped, they do not need to be peeled If you choose to peel chiles, slit each pepper along the side to allow steam to escape Peel using one of these two methods: