Therefore, this is one of those posts where I may be able to learn more from you than the other way around. So by all means, if you have tips, tricks, or if you see that I am doing something horribly wrong please comment and let me know! (You can also email: EKL@ErinLanders.com).
My friend Joshua Sheehan of The Hungry Fish Cafe (that I posted about a couple of days ago) has been participating in a community/neighborhood garden. He was kind enough to recently share with me some of his bounty.
See those beautiful jalapeno and habanero peppers? I pickled and canned those babies.
I feel the need to mention that when adjusting or altering canning recipes you have to be careful not to compromise the safety of the food – I would imagine you cannot reduce the amount of vinegar, for instance. Spices can be adjusted, or as I did here, different kinds of peppers.
If you ever have a question regarding safety and home canning, consult a professional such as the friendly and highly knowledgeable folks over at Cornell Cooperative Extension. “When in doubt, throw it out” is a good rule of thumb.
While I’m talking about safety, please remember to wear gloves when handling hot peppers. I had an incident a few years ago
involving burning my eyes and jumping into the shower with my clothes on where I learned my lesson. Use gloves, people.
- 1/2 pound hot peppers (I used jalapeno and habanero)
- 1 cup white vinegar (I used white wine vinegar)
- 1 cup filtered water (I used bottled)
- 1 garlic clove, crushed
- 1 tbsp pickling salt*
*This is is found right with the regular salt at the grocery store.
You can choose to the leave the peppers whole or cut them in half; I cut them. Pack clean jars with peppers.
I am using the smallest half pint canning jars.
Combine vinegar, water, and garlic in a saucepan. Bring to a boil; reduce heat and simmer for 5 minutes.
Discard the garlic and pour the vinegar and water over the hot peppers. Ideally, you’re using a funnel to do this, but I admittedly do not have all of the canning tools I need yet – I used a sieve to catch the garlic, and poured the brine in the jars that way.
Leave 1/4 inch head space at the top of the jars. Add the pickling salt. Remove air bubbles with a nonmetallic spatula.
Place clean, sterilized lids on jars (ideally using a canning tool that has a magnet on it).
Fasten the second part of the lid on, squeezing only until you just feel the seal.
Place jars in a water bath canner with water filled at least two inches above the jars.
Boil jars for 10 minutes, starting the counting time from when the water is at a rolling boil.
Remove jars from the canner, ideally using a jar gripping tool. Place jars on a towel to cool, and then store in a cool, dry spot.
I cannot wait to try these out. I’m thinking chili!