Canning Hot Peppers

[Deleted]

I posted this on HT, but haven't as yet recived a response. I want to waterbath a few qts. of Jalapenos and Habaneros. I want to make a boiling 50/50 mix of water and white vinegar. I don't really want the peppers "cooked" in a pressure canner. Shouldn't this be enough acid to waterbath? How long do you think I should bath them?

[Kathy]

Roger, I did reply. I'm cutting & pasting it here so you will have it. The type of peppers doesn't matter and you don't have to add any extra things such as garlic. The times & amount of vinegar are what's important.

Originally Posted by Bluecreekrog
How long you reckon I should waterbath if I use qts? Can I do rings the same way? Does the brine need to be hot?

My reply: Yes, use hot brine and rings would be done the same as strips. The time for waterbathing is listed below and depends on your altitude as well as a recipe:

Pickled Peppers
2 pounds Hungarian or banana peppers*
2 pounds sweet peppers (in strips)*
1 pound cherry peppers*
OR
5# of assorted peppers of choice
1 clove garlic per jar
6 cups vinegar
2 cups water
1 tablespoon plus 1 teaspoon pickling salt
1 tablespoon sugar, if desired
*Note: May use a variety of peppers to equal 5 pounds (4 quarts).

Yield: Makes 7 to 8 pints

Procedure: Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips or rings.
Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace.
Combine vinegar, water, salt and sugar.
Bring to boil and reduce to simmer.
Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles.
Readjust headspace to 1/4 inch. Wipe jar rims.
Add pre-treated lids and process in boiling water bath.
For best flavor, store jars five to six weeks before opening.

Table 2: Recommended process time for pickled peppers in a boiling water canner.

Process time at altitudes of:
6,000 ft or less
Half-pints or pints 10 min.
Quarts 15 min

Above 6,000 ft
Half-pints or pints 15 min.
Quarts 20 min.

[Kathy]

On other thing Roger. You can do less than a canner full so just reduce the amount of peppers. Keep the ratio of vinegar to water the same as you reduce the amount so it will be acidic enough to safely preserve your peppers.

If you only wanted to do 2 1/2 # of peppers you'd boil up
3 cups of vinegar
1 cup of water
2 teaspoons pickling salt
1 1/2 teaspoons sugar if desired

[Deleted]

I just did 2 pints (and a little more) of jalapenos, with 4 cups vinegar, 1 cup water and 1 tablespoon canning salt, brought to a boil and poured in the jars boiling hot. I stick the lids on, screw the rings down and let them "sorta seal." You can still get the lid off by hand, but the center sucks down. Because I only have a few to do every year, I do it this way and just keep them in the fridge and they're fine. If I had to store them on a pantry shelf, I'd do the whole waterbath thing.

Just thought I'd mention the "easy way" if you have room to keep them in the fridge.

~Lannie

[Deleted]

Thanks Kathy, I saw it after I posted here.

Thank you Lannie, I'm going to do that too. I found a store in town that has 1/2 gal canning jars, and thought I'd buy a case. I have an extra fridge in the shed.