I would like information on canning hot peppers.
By Cindy from Amsterdam, NY
I haven't tried it, but a recent friend has canned green chiles. These are roasted black & cooled. Peel the skin off, she uses water, garlic salt and a quartered tomato, then hot water bath. Sounds great! She said the acid from the tomato helps the preservation. You can roast your own on a bbq grill, after roasting they must sit in a plastic bag for a whilte. Google roasting peppers and you'll find those details.
I've never tried actually canning them, but we "pickle" them. We simply put them in a jar with a vinegar and water mix (the proportion of each depends on taste) and close the lid tightly. We have had some last more than a year like this, and my DH loves them!
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