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Wed, Jun 6, 12 at 20:31
| My hot banana peppers are coming in a few at a time, what can I do with them until I get enough to can? |
Follow-Up Postings:
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| Depends on how you plan to can them? They will store for several days in the vege bin in the fridge and they freeze so easily and last forever that way it's what I do with those I don't pickle. For pickled ones just make up the full strength brine and put them in the fridge. Course if you plan to roast them instead before canning then I'd go ahead and roast them now and then freeze. Dave |
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| Thx, Dave. Will be canning using ketchup, sugar, beaver, and oil. Great on halogen sandwiches, with scrambled eggs, pinto beans, whatever. |
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| No idea what "beaver" is but home canning with ketchup and oil is a BIG No way Jose! What is the source of that recipe? Has it ever been tested and approved for home canning? Way too botulism-risky for my sandwiches and scrambled eggs. Dave |
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| LOL, NOT BEAVER, vinegar. Not halogen,bologna. Mother used this recipe for years, but now can see maybe not the safest one. Have to find something else to do with my hot peppers. Thanks. |
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- Posted by got_bullmastiff (My Page) on Fri, Jun 8, 12 at 9:07
| Best autocorrect ever |
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