Prepping Peps with my Peeps
Check out the National Center for Home Food Preservation website to learn how to correctly preserve vegetables (starchy and non-starchy), fruits and even soups!
Ever canned vegetables? What about peppers? Well let me tell you about one of the simplest ways I've learned to can peppers. Shoutout to my best friend's mom, Pam Freas, for teaching us her simple tricks to a tasty side dish or salad/sandwich topping! Keep reading for two true preservation methods, and check out the website above for more vegetable canning tips :)
Step 1: Buy about 12-15 pounds of hot banana peppers. Choose your amount based on how many mason jars you would like to can. We used 12 pounds of peppers to fill up 15 cans (or would have been about 13 cans to the rim)
Step 2: Wash the peppers and begin coring the membranes and de-seeding the peppers (the less membrane and seeds you discard the more spice there will be)
Step 3: Slice the peppers lengthwise, and you can choose to chop the peppers or slice the peppers.
Step 4: Place the peppers in strainers with a med-lrg bowl placed underneath to catch the liquid that will drain out
Step 5: Mix in a healthy amount of salt in the strainers to help stimulate drainage overnight or for ~8 hours
Step 6: Drizzle some canola oil over the peppers in each strainer to help the dry ingredients stick Step 7: Sprinkle and mix in a healthy amount of Alum, Oregano and Garlic Powder
Step 8: Fill each mason jar up with peppers and cover all the peppers with canola oil
Step 9: Using your butter knife, mix in the canola oil and make sure to get all of the bubbles out
Step 10: Put the lid on completely, but do not tighten all the way. Will need to come back and fill with more canola oil if needed. After that you can tighten completely and store.
**For best taste keep refrigerated (if plan to use daily), and eat after a couple days of marination
**For more spice, keep more membrane/seeds in the pepper/strainer. If you want to can some milder jars, have a separate strainer with completely de-seeded peppers.
WARNING: Make sure to can these peppers with cleaning gloves or latex gloves and avoid touching your face during the process. Be sure to wash your hands thoroughly after canning!
Two Types of Canning Techniques
Select your favorite pepper(s). Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Slash two or four slits in each pepper, and either blanch in boiling water or blister using one of the following methods:
Oven or broiler method: Place peppers in a hot oven (400° F) or broiler for 6-8 minutes 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 a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to each pint jar, if desired. 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.
Be Full. Be Fit. Be Your Own Beautifull Profit.