Lil Urban Farm

Day: August 29, 2021

  • Canning pickled hot peppers

    Canning pickled hot peppers

    Making pickled peppers is a must in my household. I primarily pickle jalapeños and yellow wax peppers to put on pretty much everything.

    I think pickled peppers were the first item I ever successfully canned… they are easy and quick, other than a lot of chopping that goes with it. At the time I had a tiny 3-foot garden with nothing but peppers in it, and they produced like crazy!

    When it comes to canning, I try to stick to official canning sites that include recipes that have been tested for safety. I know there are rebel canners out there that like to can everything but the kitchen sink in a water bath, but it is honestly not a safe practice, and not everything can be be preserved in a water bath. Botulism can get people very sick if your canned item is not preserved properly, so I do not play around when it comes to recipes in this realm (other than to maybe switch out some spices). For pickled peppers I always use the Ball Canning recipe.

    Canning Pickled Hot Peppers

    TIME:

    Prep: 30 min. – Process: 10 min.

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    MAKES:

    5 pint jars (16 oz.)

    HARVEST:

    Peppers, garlic

    INGREDIENTS
    3 pounds hot peppers, such as banana, jalapeño, or serrano peppers
    1 quart plus 2 cups white vinegar (5% acidity)
    2 cups water
    3 garlic cloves, crushed
    Ball® Pickle Crisp® Granules (optional)

    DIRECTIONS:

    1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
    2. Rinse the hot peppers under cold running water; drain. Remove the stems and blossom ends from the peppers. Cut the peppers into 1-inch pieces. Place the peppers in a large bowl.
    3. Combine the vinegar, water, and garlic in a large stainless-steel or enameled saucepan. Bring the mixture to a boil. Reduce heat to a simmer; simmer 5 minutes. Remove and discard the garlic.
    4. Pack the hot peppers into a hot jar, leaving 1/2-inch headspace. Ladle the hot liquid over the peppers, leaving 1/2-inch headspace. Add 1/8 teaspoon Ball® Pickle Crisp® Granules to a jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling-water canner. Repeat until all the jars are filled.
    5. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

    NOTE: