I have a lot of habaneros and anaheims, as well as some various milder red, yellow and orange peppers of unknown parentage (those were gifted). I am looking for canning recipes to preserve the hot peppers with minimal fuss (don't want to freeze). I see BBB has several pepper recipes as well. I am sure this topic has come up over and over, but a search did not reveal much in the way of habanero canning recipes. Do any of you have a favorite recipe for the hot peppers? How about a favorite habanero salsa that can be canned?

I made a double batch of Habanero Gold, and it is great, not too spicy. Is it the soak in the vinegar and/or all that sugar that tames the heat?

Any other habanero suggestions? Did I miss any threads you have saved on this topic?

Thanks! :)

http://www.ext.colostate.edu/pubs/foodnut/09314.html

Angie

Now NCHFP has a recipe for Marinated Peppers that calls for mixing the oil into the brine, but cautions that it must be "well-mixed" before putting into the jars. You don't want all the oil to end up in just a few jars. I'd stir it before you fill each jar. Not only can oil seal OUT bacteria as seysonn said, but if there is anything in the food already, it can seal it IN - the main concern being coating the peppers so that the acid doesn't penetrate, or insulating botulism spores on the surface of the food or floating in the brine. I'd much rather add oil to ANY canning recipe (pickled peppers or spaghetti sauce) when I open the jar.

Hab Gold is great but doesn't use that many hot peppers. You can sub more for the bell peppers if you want it hotter. The vinegar doesn't tame the heat (it just makes it safe to BWB), but the sugar does.

Like Sheila I would only add it after opening the jars.

Dave

This year I have some jals and serranos that are going into salsa (I've only done 15 pints though, have to peel some more tomatoes) along with the sweets. I may try the spaghetti sauce recipe (w/o meat, no oil, I'll just sweat the onions a little in water before adding the tomatoes) just to use peppers LOL. But it's about time to make some "Amish Gold" (Hinkelhatz peppers), that will use some of the sweets as well.

I've been giving tomatoes and other veggies to food pantry and soup kitchen, but no peppers yet. I did take some to use at fife&drum corps event (I made veggie soup with yellow tomato base and a chipotle salsa soup, left jalapenos there for them to make poppers but the serranos came back with DH on Sunday). I may drop some peppers off at pantry/kitchen next week though if I can't keep up. Garden is almost done for this year.

Rodney

Just dehydrate them. Keep forever. You can grind them into powders too for seasonings. You can also just freeze them and they are good for years. Chop, spread on cookie sheet to quick freeze then bag them. When needed just take out a handful as needed.

Dave