Recipe: Do you have an overabundance of peppers in your garden?

|June 11, 2011|read comments (0)
Author: Mama's Kitchen

Why not preserve some of them?


Roast Peppers 30 minutes at 375 degrees F. Cool thoroughly in closed paper bag. Skin, core and seed. Cut flesh into suitable strips and place in sealable one-pint glass canning jars.

Prepare brine: To 1 cup (250 ml) water, add 1 level tablespoon kosher salt and 1/2 level teaspoon Citric acid monohydrate, food grade. Also known as sour salt. pH will be 3 – 4 using pH paper.

Add enough brine to fill jars. Process in boiling water bath 35 min at sea level to 450 feet above. Seal jar and allow to come to room temperature.

* JALAPENOS sliced thin (a food processor is almost indispensable here.)
* CARROTS, sliced
* ONIONS, sliced

You can use any proportion of vegetables in this recipe. We use 2 parts jalapenos to one part carrots and one part onions. Example: 4 cups sliced jalapenos, 2 cups sliced carrots, 2 cups sliced onions.

Mix sliced vegetables together. Fill pint sized canning jars and pack lightly. Pour VERY HOT, but not boiling, straight white vinegar over the jars. Stir contents to make sure the vinegar gets all throughout. Fill to within 1/2 inch of the top of the jar. Top with sterile jar lid. process in a boiling water bath for 20 minutes. This product is actually better after sitting on your shelf for 6 months or so to blend the flavors and smooth out the heat!

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