Modern Pressure Canning by Amelia Jeanroy

Author:Amelia Jeanroy
Language: eng
Format: epub
Publisher: Voyageur Press
Published: 2018-12-08T16:00:00+00:00

◁ SPICY HOT PEPPER MIX

It seems as though every family has at least one eater who wants—no, needs—to turn the heat up. Yet what constitutes spicy varies not only from person to person but also family to family. My family’s “hot” might seem mild to you! The nice thing about this recipe is that it can be dialed up or down when it comes to heat. Make a batch of habaneros for the capsaicin hound in your house or seed jalapeños and serranos from the garden for a milder mix. If your pepper mix turns out too hot, there’s a way to soften the edge after processing. Chop some Taste of Summer Carrot Sticks and mix them in a bowl with your peppers for a homemade riff on a classic taqueria condiment.

You may want to start this recipe the night before, as you need 12 hours to soak the peppers before canning.

PROCESSING TIME: 15 MINUTES

PRESSURE: 10 POUNDS WEIGHTED GAUGE, 11 POUNDS DIAL GAUGE

YIELD: 3 PINTS

3 quarts assorted hot peppers

3/4 cup canning salt

5 cups distilled white vinegar

1 cup water

1/4 cup sugar

2 or 3 garlic cloves, sliced

1. Wearing rubber gloves, wash the peppers and cut 2 slits lengthwise into each pepper.

2. In a very large bowl or large pot, combine the salt with 1 gallon water. Stir to dissolve the salt completely. Add the peppers and let sit for 12 hours.

3. Prepare 3 pint jars and the canner: Clean the jars and prepare the 2-piece lids according to the manufacturer’s guidelines. Keep the jars in hot but not boiling water until you’re ready to use them. Prepare the canner by filling it with 2 to 3 inches of water and bringing it to a simmer, or according to your manufacturer’s directions.

4. Drain and rinse the peppers, and pack them into the hot jars.

5. In a medium-size saucepan over medium heat, combine the vinegar, water, sugar, and garlic. Bring to a simmer and cook for 15 minutes. Remove and discard the garlic. Carefully pour the hot solution over the peppers, leaving 1/2 inch of headspace.

6. Remove air bubbles with a plastic or wooden utensil, adding more hot liquid as needed to maintain the proper 1/2-inch headspace.

7. Wipe the rims and seal the jars hand-tight with the 2-piece lids.

8. Carefully transfer the filled jars to the rack inside the pressure canner. Process the jars at the pressure listed above for 15 minutes.

9. Let the canner return to 0 pounds pressure. Wait 10 minutes more, then carefully open the canner lid according to the manufacturer’s instructions.

10. With a jar lifter, remove the jars and place them on a clean dishtowel away from any drafts. Once the jars cool to room temperature, check the seals. If any jars have not sealed, refrigerate them and use the peppers within 2 weeks. Label the remaining jars with the recipe name and date before storing.

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