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#1
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Canning Peppers
Does anyone know how to can peppers? We did some last year and of
course can't find the book. Do you blanch them or do you have to cook them through? Thanks for any ideas. MJ |
#2
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Canning Peppers
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#3
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Canning Peppers
I've canned (pickled) peppers for years, also made pepper jelly and pepper
relish. I pack mine raw into the jars when pickling peppers, if this is what you mean when you say 'canning'. If you'll put 'canning peppers' into Google you'll get about 335,000 hits on sites that give you recipes and instructions. Val wrote in message ... Does anyone know how to can peppers? We did some last year and of course can't find the book. Do you blanch them or do you have to cook them through? Thanks for any ideas. MJ |
#4
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Canning Peppers
In article
, " wrote: Does anyone know how to can peppers? We did some last year and of course can't find the book. Do you blanch them or do you have to cook them through? Thanks for any ideas. MJ Try the News Group: rec.food.preserving Many here hangout there - cross poster Enjoy Life ... Dan -- Garden in Zone 5 South East Michigan. |
#5
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Canning Peppers
In article
, "Dan L." wrote: In article , " wrote: Does anyone know how to can peppers? We did some last year and of course can't find the book. Do you blanch them or do you have to cook them through? Thanks for any ideas. MJ Try the News Group: rec.food.preserving Many here hangout there - cross poster Enjoy Life ... Dan I looked there, nothing. I had better luck at http://www.pickyourown.org/canningpeppers.htm -- - Billy There are three kinds of men: The ones that learn by reading. The few who learn by observation. The rest of them have to pee on the electric fence and find out for themselves. Will Rogers http://countercurrents.org/roberts020709.htm http://www.tomdispatch.com/p/zinn |
#6
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Canning Peppers
On Jul 7, 6:24*pm, "
wrote: Does anyone know how to can peppers? We did some last year and of course can't find the book. Do you blanch them or do *you have to cook them through? Thanks for any ideas. MJ My father used to cook them in olive oil and freeze. He liked to eat peppers and eggs. I guess they would be fine for other dishes. As others point out, unless you can with vinegar, you would need to pressure can to prevent botulism. |
#7
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Canning Peppers
On Jul 8, 7:43*am, Frank wrote:
On Jul 7, 6:24*pm, " wrote: Does anyone know how to can peppers? We did some last year and of course can't find the book. Do you blanch them or do *you have to cook them through? Thanks for any ideas. MJ My father used to cook them in olive oil and freeze. *He liked to eat peppers and eggs. *I guess they would be fine for other dishes. *As others point out, unless you can with vinegar, you would need to pressure can to prevent botulism. Thanks everyone. We found the book last night and it does call for vinegar. We also have a pressure caner. That being said I think we are going to blanch and freeze. Right now I have a Laundry tub full of peppers waiting for me to recover from weeding. |
#8
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Canning Peppers
On Jul 7, 6:24*pm, "
wrote: Does anyone know how to can peppers? We did some last year and of course can't find the book. Do you blanch them or do *you have to cook them through? Thanks for any ideas. MJ Why not try freezing them? I freeze my peppers every year. Just wash, dry, remove the seeds, slice or chop (whatever your choice is) and place them in a single layer on a cookie sheet. Slip the sheet into the freezer for a couple of hours and then put them into freezer bags. This first step of freezing in a single layer prevents them from sticking all together into one mass of peppers and you can removed just the amount you want when you need them. They won't be crisp when thawed but perfect for any kind of cooking. |
#9
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Canning Peppers
mj said:
Thanks everyone. We found the book last night and it does call for vinegar. We also have a pressure caner. That being said I think we are going to blanch and freeze. Right now I have a Laundry tub full of peppers waiting for me to recover from weeding. Peppers don't need to be blanched before freezing. Just do as "ctlady" said in her post: freeze cut up peppers in a single layer on a tray, then put them into freezer bags for long term storage. -- Pat in Plymouth MI "So, it was all a dream." "No dear, this is the dream, you're still in the cell." email valid but not regularly monitored |
#10
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Canning Peppers
"Pat Kiewicz" wrote: mj said: Thanks everyone. We found the book last night and it does call for vinegar. We also have a pressure caner. That being said I think we are going to blanch and freeze. Right now I have a Laundry tub full of peppers waiting for me to recover from weeding. Peppers don't need to be blanched before freezing. Just do as "ctlady" said in her post: freeze cut up peppers in a single layer on a tray, then put them into freezer bags for long term storage. For long term storage it's best to dehydrate peppers. Frozen fresh peppers have a freezer shelf life of about 1 year. Home canned peppers have a shelf life of about 2 years. Dehydrated peppers have a shelf life of about 2 years but increases to about 10 years and longer when frozen. If one has a glut of say fresh bell peppers from their garden it's best to cook them in a recipe and then freeze the cooked dish, stuffed peppers freeze well... freezing fresh raw bell peppers ruins them for using fresh and for using in most all cooked recipes, even dumped into soup they'll disintergrate rapidly. Whenever I have a lot of bell peppers from my garden I eat as many as I can raw in salads and saute in recipes for immediate use and give the rest away. I really don't see the point in freezing or canning bell peppers. And hot peppers store best dried. Bell peppers contain so much moisture that it costs more in energy usage to dry them in a home dehydrater than to buy them commercially dried. Commercial dehydrating is done in a vacuum chamber, moisture is literally sucked out while very little heat is applied, this retains and even intensifies flavor. Home dehydrators actually waste food, it dries but with very little flavor retained, so essentially you'll be producing dust. Unless it's a food that can be sun dried (not many can be) don't bother, home dehydrators are a waste. Most hot peppers contain little moisture so are very easy to air dry. |
#11
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Canning Peppers
In article ,
"brooklyn1" wrote: "Pat Kiewicz" wrote: mj said: Thanks everyone. We found the book last night and it does call for vinegar. We also have a pressure caner. That being said I think we are going to blanch and freeze. Right now I have a Laundry tub full of peppers waiting for me to recover from weeding. Peppers don't need to be blanched before freezing. Just do as "ctlady" said in her post: freeze cut up peppers in a single layer on a tray, then put them into freezer bags for long term storage. For long term storage it's best to dehydrate peppers. Frozen fresh peppers have a freezer shelf life of about 1 year. Home canned peppers have a shelf life of about 2 years. Dehydrated peppers have a shelf life of about 2 years but increases to about 10 years and longer when frozen. If one has a glut of say fresh bell peppers from their garden it's best to cook them in a recipe and then freeze the cooked dish, stuffed peppers freeze well... freezing fresh raw bell peppers ruins them for using fresh and for using in most all cooked recipes, even dumped into soup they'll disintergrate rapidly. Whenever I have a lot of bell peppers from my garden I eat as many as I can raw in salads and saute in recipes for immediate use and give the rest away. I really don't see the point in freezing or canning bell peppers. And hot peppers store best dried. Bell peppers contain so much moisture that it costs more in energy usage to dry them in a home dehydrater than to buy them commercially dried. Commercial dehydrating is done in a vacuum chamber, moisture is literally sucked out while very little heat is applied, this retains and even intensifies flavor. Home dehydrators actually waste food, it dries but with very little flavor retained, so essentially you'll be producing dust. Unless it's a food that can be sun dried (not many can be) don't bother, home dehydrators are a waste. Most hot peppers contain little moisture so are very easy to air dry. In repost to the deranged idiot above, http://www.i4at.org/surv/soldehyd.htm -- - Billy There are three kinds of men: The ones that learn by reading. The few who learn by observation. The rest of them have to pee on the electric fence and find out for themselves. Will Rogers http://countercurrents.org/roberts020709.htm http://www.tomdispatch.com/p/zinn |
#12
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Canning Peppers
In article
, Billy wrote: In article , "brooklyn1" wrote: "Pat Kiewicz" wrote: mj said: Thanks everyone. We found the book last night and it does call for vinegar. We also have a pressure caner. That being said I think we are going to blanch and freeze. Right now I have a Laundry tub full of peppers waiting for me to recover from weeding. Peppers don't need to be blanched before freezing. Just do as "ctlady" said in her post: freeze cut up peppers in a single layer on a tray, then put them into freezer bags for long term storage. For long term storage it's best to dehydrate peppers. Frozen fresh peppers have a freezer shelf life of about 1 year. Home canned peppers have a shelf life of about 2 years. Dehydrated peppers have a shelf life of about 2 years but increases to about 10 years and longer when frozen. If one has a glut of say fresh bell peppers from their garden it's best to cook them in a recipe and then freeze the cooked dish, stuffed peppers freeze well... freezing fresh raw bell peppers ruins them for using fresh and for using in most all cooked recipes, even dumped into soup they'll disintergrate rapidly. Whenever I have a lot of bell peppers from my garden I eat as many as I can raw in salads and saute in recipes for immediate use and give the rest away. I really don't see the point in freezing or canning bell peppers. And hot peppers store best dried. Bell peppers contain so much moisture that it costs more in energy usage to dry them in a home dehydrater than to buy them commercially dried. Commercial dehydrating is done in a vacuum chamber, moisture is literally sucked out while very little heat is applied, this retains and even intensifies flavor. Home dehydrators actually waste food, it dries but with very little flavor retained, so essentially you'll be producing dust. Unless it's a food that can be sun dried (not many can be) don't bother, home dehydrators are a waste. Most hot peppers contain little moisture so are very easy to air dry. In repost to the deranged idiot above, http://www.i4at.org/surv/soldehyd.htm We used to dry peppers then freeze them. Now our dehydrator used exclusively for fruit. Apples, peaches and a rare pineapple if the price is right. This all aimed at getting ready for Christmas. I married a Swede. Dark winter with a hint of summer goes well as a gift or stewed with ice cream. Never dried rhubarb but should be a given. Bill whose electrical dehydrator works in about 48 hours. Sort of like slow and steady won the race. Once wrote about a Latvian friend whose dad smoked eel in a old ice box then dried it further in a discarded old clean car. Went well with vodka and laughter . -- Garden in shade zone 5 S Jersey USA http://prototype.nytimes.com/gst/articleSkimmer/ |
#13
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Canning Peppers
On Wed, 8 Jul 2009 16:56:06 -0700 (PDT), ctlady
wrote: snip Why not try freezing them? I freeze my peppers every year. Just wash, dry, remove the seeds, slice or chop (whatever your choice is) and place them in a single layer on a cookie sheet. Slip the sheet into the freezer for a couple of hours and then put them into freezer bags. This first step of freezing in a single layer prevents them from sticking all together into one mass of peppers and you can removed just the amount you want when you need them. They won't be crisp when thawed but perfect for any kind of cooking. They don't stick together all that bad. I've never had any trouble separating them after freezing in zip lock bags. Could be maybe my hands are a bit stronger too Wash them off, core/remove seeds and any bad spots, slice into strips maybe an inch or so wide. Shove into large (2 gallon work nice) freezer bag, freeze. Use for cooking, they will be mushy/limp when they thaw out. I've kept them in a chest freezer for a year or so without any troubles. -- Leon Fisk Grand Rapids MI/Zone 5b Remove no.spam for email |
#14
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Canning Peppers
"Billy" wrote in message ... In article , "brooklyn1" wrote: "Pat Kiewicz" wrote: mj said: Thanks everyone. We found the book last night and it does call for vinegar. We also have a pressure caner. That being said I think we are going to blanch and freeze. Right now I have a Laundry tub full of peppers waiting for me to recover from weeding. Peppers don't need to be blanched before freezing. Just do as "ctlady" said in her post: freeze cut up peppers in a single layer on a tray, then put them into freezer bags for long term storage. For long term storage it's best to dehydrate peppers. Frozen fresh peppers have a freezer shelf life of about 1 year. Home canned peppers have a shelf life of about 2 years. Dehydrated peppers have a shelf life of about 2 years but increases to about 10 years and longer when frozen. If one has a glut of say fresh bell peppers from their garden it's best to cook them in a recipe and then freeze the cooked dish, stuffed peppers freeze well... freezing fresh raw bell peppers ruins them for using fresh and for using in most all cooked recipes, even dumped into soup they'll disintergrate rapidly. Whenever I have a lot of bell peppers from my garden I eat as many as I can raw in salads and saute in recipes for immediate use and give the rest away. I really don't see the point in freezing or canning bell peppers. And hot peppers store best dried. Bell peppers contain so much moisture that it costs more in energy usage to dry them in a home dehydrater than to buy them commercially dried. Commercial dehydrating is done in a vacuum chamber, moisture is literally sucked out while very little heat is applied, this retains and even intensifies flavor. Home dehydrators actually waste food, it dries but with very little flavor retained, so essentially you'll be producing dust. Unless it's a food that can be sun dried (not many can be) don't bother, home dehydrators are a waste. Most hot peppers contain little moisture so are very easy to air dry. In repost to the deranged idiot above, http://www.i4at.org/surv/soldehyd.htm RU Nutz... that fercocktah rube goldberg won't dehydrate fruit before they rot... your billygoat brain is dehydrated, like a freakin' lychee nut! LOL |
#15
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Canning Peppers
"Bill who putters" wrote We used to dry peppers then freeze them. Now our dehydrator used exclusively for fruit. Apples, peaches and a rare pineapple It's not possible to dehydrate pineapple at home for less than it costs to buy it already dehydrated... not unless you live where pineapple is grown, and then why bother.. the dehy pineapple one buys in market is dried in pineapple growing countries becaue it would be stupid to ship heavy pineapple when it costs much less to ship already dried. Actually it's not possible to dehydrate statside pineapple before it rots because to ship it needs to be harvested long before fully ripe, and because it doesn't contain enough sugar to keep from rotting in the drying process. There are no field ripened pineapple in stateside markets, and pineapple does not ripen further once picked. I think you're full of billygoat poopoo... you just made all that up... you never made a raisin. Anytime someone begins a claim with "We" then ya gotta know here comes a lie... WE usta, that's barroom boasting, that's likker tawkin'. Just like I caught you last time, you are a patent LIAR... you can't help yourself, you have a disease. |
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