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Tue, Sep 30, 14 at 20:37
| I'm looking at trying the NCHFP recipe for pickled hot peppers. Before I try, I just wanted to make sure if it's ok if I skip the peeling the peppers part? I'm using a mix of mildly hot peppers which are thin skinned. As long as I wash them, can I still use the recipe with the skins on? |
Follow-Up Postings:
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| Yes, you can leave the skins on. There's no way you can peel those thin-skinned ones and have anything left. I would encourage pickle crisp too to keep them as firm as possible, but they won't be like the store-bought ones. Deanna |
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- Posted by shermthewerm PNW (My Page) on Tue, Sep 30, 14 at 21:23
| Thank you! This is my first month canning, and I'm so excited about it...and extremely apprehensive! Guess what I'm doing tomorrow? |
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| Never heard of peeling peppers for canning. Did NCHFP say that ? hmmmm. Anyway, I have a few Peperoncini and Shishito that would like to pickle. Maybe I'll mix in some HHW too. |
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| The directions for peeling peppers are optional. Some years they have really thick skins (unappetizing to me), and the blistering technique works fine for those. |
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- Posted by shermthewerm PNW (My Page) on Thu, Oct 2, 14 at 21:33
| Just finished canning the pickled peppers from the NCHFP recipe (yielding 9 pints). The recipe called for 7 lbs of mixed peppers, 5 cups vinegar, 1 cup water. After packing the 1st 5 jars, I ran out of the vinegar mixture, so I measured out another "batch" so I could process the remaining 4 pints. Does this mean I did something incorrectly? The jars look pretty full, so I'm not quite sure what I did wrong. |
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| Posted by malna NJ 5/6 (My Page) on Wed, Oct 1, 14 at 15:00 The directions for peeling peppers are optional. Some years they have really thick skins (unappetizing to me), and the blistering technique works fine for those. |
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