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I had a small amount of mini sweet peppers that I wanted to can up - and make sure we like them after a few weeks in the pantry before making any more. I followed the NCHFP process for "marinated peppers" but, I omitted the garlic in mine. I made two pints and will be taste testing them within a month. I will come back and update this post once tasted! ~Enjoy! Diane
Bell, Hungarian, Banana, or Jalapeno
Yield: About 9 half-pints.
* Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
For hot style: Use 4 lbs jalapeno peppers.
For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers.
For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Select your favorite pepper. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers.
Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400ºF) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.
Process Half Pint and Pints in a Boiling waterbath:
15 minutes 0-1,000 feet
20 minutes 1,001-6,000 feet
25 minuted above 6,000 feet
Recipe by: NCHFP
Photos by: Diane Baker for Canning and Cooking at Home
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