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| I expect to have a peck of peppers to harvest soon and I want to try pickling peppers for the first time this year. I will be doing both hot peppers (mainly habaneros) and sweet bell peppers. But the USDA Complete Guide to Home Canning leaves some important questions unanswered: It gives a processing time for half pint or pint jars of peppers, but I'd rather do them in quart jars. How long do quart jars of pickled peppers need to be processed to assure safety? Does blistering the peppers serve any purpose besides making it easier to peel off the skins? Like sterilizing them, for example? If there is no other reason besides sterilizing, then I am thinking that it may be best to leave the skins on. Especially with something like a habanero that is so thin anyway. Skinning it might leave nothing left! :) Thank you in advance for any (safe) suggestions. Angie |
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| Colorado State has a pickled pepper recipe and a marinated in oil recipe for quarts. Making Pickled Peppers at Home Also check out New Mexico State's list at They have a lot of publications for hot peppers. Note: Both of these universities developed and tested their recipes independently of the USDA, which is why they're not in the USDA guide (I think the NCHFP links them on their Publications page). They are safe to use - it's more a regional use of resources for testing - and where folks eat pickled hot peppers a quart at a time :-) From what I gather from NMSU, you only have to blister the skin if they are tough. You may interpret it a different way than I did. |
This post was edited by malna on Tue, Aug 12, 14 at 13:55
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- Posted by HotHabaneroLady 7a Central MD (My Page) on Wed, Aug 13, 14 at 9:01
| Thank you! I noticed that the pickled pepper recipe from Colorado State did not call for blistering the skin, so I assume it must be an optional step. In other respects, it is very much like the USDA recipe. I also noticed that the recipe lists many ingredients as optional. For example, it calls for sugar "if desired." So that's nice as well. I went ahead and tried making just one quart just to try it and test it using peppers I had handy. No sugar and no jalapeño needed for hotness in a batch of habanero peppers. As far as I can tell, it looks like it went well! Angie |
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