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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Need help canning peppers in oil
I have a box of goathorn peppers I would like to can (like Mama Lil's).
I have read that canning in oil is not to be done, Sooooo, I contacted Mama Lil's and the person I spoke with said it can be done. What I was told is to pickle some garlic (to add acidity. Question here; Do I pickle the garlic then process in a HWB?) Then pour brine over the peppers, drain, then pack in jars with oil garlic and spices. Then process in a HWB until internal temp is 170 degrees. Any help would be greatly appreciated,,,,,if you have a recipe that would be appreciated as well. Thanks for your time in advance. Suzi |
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Need help canning peppers in oil
> wrote in message
ups.com... >I have a box of goathorn peppers I would like to can (like Mama Lil's). > I have read that canning in oil is not to be done, Sooooo, I contacted > Mama Lil's and the person I spoke with said it can be done. What I was > told is to pickle some garlic (to add acidity. Question here; Do I > pickle the garlic then process in a HWB?) Then pour brine over the > peppers, drain, then pack in jars with oil garlic and spices. Then > process in a HWB until internal temp is 170 degrees. Any help would be > greatly appreciated,,,,,if you have a recipe that would be appreciated > as well. > Thanks for your time in advance. > Suzi > This actually sounds like a recipe for disaster. The high water content of the peppers and the lack of oxygen in the oil leave you open for botulism toxin. One would need to pressure cook the jars for a long time which would probably totally destroy any texture the pepps were born with. You might want to consider pickling the pepps, then put a spoonful of olive oil over the top before sealing & the Boiling Water Bath. I do jalapenyos that way. Or adding the oil after you've opened them, and keep in the fridge. There are many recipes for pickling peppers around. Have you checked our FAQ? http://www.jaclu.com/rfpFAQ/rfpFAQ.htm BTW - garlic doesn't add acid - they are not acid hardly at all. Vinegar adds acid. Hope this helps in your planning. |
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Need help canning peppers in oil
Suzi wrote:
> Let me clarify,,,,I would be using garlic that has already been > pickled, therefore adding the acid....brine the peppers for 24 hours > first, then draining them...so acid is present Brining the peppers doesn't acidify them, it salts them. I bought a jar of... long Italianish name that starts with a G... hot pickled vegetables packed in oil, a couple of weeks ago at Aldi. The stuff is quite good, especially on a hotdog. The ingredients list doesn't list any vinegar, but they obviously pickled all the vegetables (carrots, serrano pepper slices, cauliflower, onions, garlic, etc) first with salt and vinegar (and bay leaf, I think), then drained them and packed them in oil. If you do something like that, you'll be OK. Best regards, Bob |
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Need help canning peppers in oil
"zxcvbob" > wrote in message
... > Suzi wrote: >> Let me clarify,,,,I would be using garlic that has already been >> pickled, therefore adding the acid....brine the peppers for 24 hours >> first, then draining them...so acid is present > > > Brining the peppers doesn't acidify them, it salts them. > I bought a jar of... long Italianish name that starts with a G... hot > pickled vegetables packed in oil, a couple of weeks ago at Aldi. The > stuff is quite good, especially on a hotdog. The ingredients list doesn't > list any vinegar, but they obviously pickled all the vegetables (carrots, > serrano pepper slices, cauliflower, onions, garlic, etc) first with salt > and vinegar (and bay leaf, I think), then drained them and packed them in > oil. > If you do something like that, you'll be OK. > Best regards, > Bob But how long to BWB them? or pasteurize them? Or just to keep them in the oil in the fridge. Sounds like she had a lot she wanted to preserve. Edrena |
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Need help canning peppers in oil
I would suggest that you par cook them over a BBQ or in the stove and
de skin them, Then do your standared method of jaring as you would with jam. Peppers have enough acidity in them to preserve them self in oil if jared correctly. All I do is de skin them, add garlic and herbs and pressure seal them. But as we all know there is a million and one ways of doing anything....haha wrote: > "zxcvbob" > wrote in message > ... > > Suzi wrote: > >> Let me clarify,,,,I would be using garlic that has already been > >> pickled, therefore adding the acid....brine the peppers for 24 hours > >> first, then draining them...so acid is present > > > > > > Brining the peppers doesn't acidify them, it salts them. > > I bought a jar of... long Italianish name that starts with a G... hot > > pickled vegetables packed in oil, a couple of weeks ago at Aldi. The > > stuff is quite good, especially on a hotdog. The ingredients list doesn't > > list any vinegar, but they obviously pickled all the vegetables (carrots, > > serrano pepper slices, cauliflower, onions, garlic, etc) first with salt > > and vinegar (and bay leaf, I think), then drained them and packed them in > > oil. > > If you do something like that, you'll be OK. > > Best regards, > > Bob > > But how long to BWB them? or pasteurize them? Or just to keep > them in the oil in the fridge. Sounds like she had a lot she wanted > to preserve. > Edrena |
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Need help canning peppers in oil
oh my goodness!!!!
"personal chef" > wrote in message ups.com... >I would suggest that you par cook them over a BBQ or in the stove and > de skin them, Then do your standared method of jaring as you would with > jam. Peppers have enough acidity in them to preserve them self in oil > if jared correctly. All I do is de skin them, add garlic and herbs and > pressure seal them. > > But as we all know there is a million and one ways of doing > anything....haha > > wrote: >> "zxcvbob" > wrote in message >> ... >> > Suzi wrote: >> >> Let me clarify,,,,I would be using garlic that has already been >> >> pickled, therefore adding the acid....brine the peppers for 24 hours >> >> first, then draining them...so acid is present >> > >> > >> > Brining the peppers doesn't acidify them, it salts them. >> > I bought a jar of... long Italianish name that starts with a G... hot >> > pickled vegetables packed in oil, a couple of weeks ago at Aldi. The >> > stuff is quite good, especially on a hotdog. The ingredients list >> > doesn't >> > list any vinegar, but they obviously pickled all the vegetables >> > (carrots, >> > serrano pepper slices, cauliflower, onions, garlic, etc) first with >> > salt >> > and vinegar (and bay leaf, I think), then drained them and packed them >> > in >> > oil. >> > If you do something like that, you'll be OK. >> > Best regards, >> > Bob >> >> But how long to BWB them? or pasteurize them? Or just to keep >> them in the oil in the fridge. Sounds like she had a lot she wanted >> to preserve. >> Edrena > |
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Need help canning peppers in oil
http://www.cfsan.fda.gov/~comm/lacf-phs.html
-according to that website, peppers have a pH of 4.65 to 5.45 and green peppers have a pH of 5.20 to 5.93 -and according to safe preserving methods, "the acidity of foods is measured on the pH scale, which runs between 1 (strongest acidity) and 14 (weakest acidity). " to safely BWB can a food, it must have a ph of 4.6 or LESS because "acid guards against bacterial growth that is a risk for public health" I'm quoting from the Barnardin Complete Book of Home Preserving -therefore, peppers are a low-acid food (pH higher than 4.6) and must be pressure canned to be safe, or need to be acidified sufficiently to bring the pH to 4.6 or lower -Do more research. Address the proper resources and knowledgable people. DO NOT rely on everything you read in this newsgroup (it's true, most info here on this group is good, safe and reliable). -And that's all I have to say about that Kathi "personal chef" > wrote in message ups.com... >I would suggest that you par cook them over a BBQ or in the stove and > de skin them, Then do your standared method of jaring as you would with > jam. Peppers have enough acidity in them to preserve them self in oil > if jared correctly. All I do is de skin them, add garlic and herbs and > pressure seal them. > > But as we all know there is a million and one ways of doing > anything....haha > > wrote: >> "zxcvbob" > wrote in message >> ... >> > Suzi wrote: >> >> Let me clarify,,,,I would be using garlic that has already been >> >> pickled, therefore adding the acid....brine the peppers for 24 hours >> >> first, then draining them...so acid is present >> > >> > >> > Brining the peppers doesn't acidify them, it salts them. >> > I bought a jar of... long Italianish name that starts with a G... hot >> > pickled vegetables packed in oil, a couple of weeks ago at Aldi. The >> > stuff is quite good, especially on a hotdog. The ingredients list >> > doesn't >> > list any vinegar, but they obviously pickled all the vegetables >> > (carrots, >> > serrano pepper slices, cauliflower, onions, garlic, etc) first with >> > salt >> > and vinegar (and bay leaf, I think), then drained them and packed them >> > in >> > oil. >> > If you do something like that, you'll be OK. >> > Best regards, >> > Bob >> >> But how long to BWB them? or pasteurize them? Or just to keep >> them in the oil in the fridge. Sounds like she had a lot she wanted >> to preserve. >> Edrena > |
Posted to rec.food.preserving
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Need help canning peppers in oil
> wrote in message
ups.com... >I have a box of goathorn peppers I would like to can (like Mama Lil's). > I have read that canning in oil is not to be done, Sooooo, I contacted > Mama Lil's and the person I spoke with said it can be done. What I was > told is to pickle some garlic (to add acidity. Question here; Do I > pickle the garlic then process in a HWB?) Then pour brine over the > peppers, drain, then pack in jars with oil garlic and spices. Then > process in a HWB until internal temp is 170 degrees. Any help would be > greatly appreciated,,,,,if you have a recipe that would be appreciated > as well. > Thanks for your time in advance. > Suzi This is a very interesting discussion to me. 1.Does oil come to a boil sooner or later than water/vinegar pack? 2.Do we *need* to bring the jarred foods to a boil inside or are we looking for a different inside temp for a pickelated food? We know that unpicklated hi pH foods need pressure canning to bring their interiors up to 240F. Anybody know off the top of their keyboard? Edrena |
Posted to rec.food.preserving
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Need help canning peppers in oil
In article >,
zxcvbob > wrote: > Suzi wrote: > > Let me clarify,,,,I would be using garlic that has already been > > pickled, therefore adding the acid....brine the peppers for 24 hours > > first, then draining them...so acid is present > > > Brining the peppers doesn't acidify them, it salts them. > > I bought a jar of... long Italianish name that starts with a G... Giardiniera? HTH > Best regards, > Bob -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller http://jamlady.eboard.com |
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Need help canning peppers in oil
Ok! The brine I am using for the peppers (24 hour soak) is 50% water
50% vinegar salt...this should acidify them,,,Yes? Melba's Jammin' wrote: > In article >, > zxcvbob > wrote: > > > Suzi wrote: > > > Let me clarify,,,,I would be using garlic that has already been > > > pickled, therefore adding the acid....brine the peppers for 24 hours > > > first, then draining them...so acid is present > > > > > > Brining the peppers doesn't acidify them, it salts them. > > > > I bought a jar of... long Italianish name that starts with a G... > > Giardiniera? > HTH > > > Best regards, > > Bob > > > -- > -Barb, Mother Superior, HOSSSPoJ > http://web.mac.com/barbschaller > http://jamlady.eboard.com |
Posted to rec.food.preserving
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Need help canning peppers in oil
Suzi wrote:
> Ok! The brine I am using for the peppers (24 hour soak) is 50% water > 50% vinegar salt...this should acidify them,,,Yes? Yes, if you soak them long enough. (I don't know what "long enough" means here.) You would need to pickle *everything* -- garlic, onions, etc. It would be a lot safer, and I think easier, to just pickle the peppers normally in pint jars, and as you open them you can drain them and add oil. Bob P.S. Yes, "Giardiniera" was the word I was trying to remember :-) |
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Need help canning peppers in oil
zxcvbob wrote:
> Suzi wrote: > > Ok! The brine I am using for the peppers (24 hour soak) is 50% water > > 50% vinegar salt...this should acidify them,,,Yes? > > Yes, if you soak them long enough. (I don't know what "long enough" > means here.) You would need to pickle *everything* -- garlic, onions, etc. > Yep....Garlic will be pickled...Dried herbs... > It would be a lot safer, and I think easier, to just pickle the peppers > normally in pint jars, and as you open them you can drain them and add oil. > I hope to post again here, after I eat the finished product.... Try "Mama Lil's" peppers,,,you'll understand why I want to make my peppers this way....The oil that they are packed in I could drink with a straw....Yummy! > Bob > > P.S. Yes, "Giardiniera" was the word I was trying to remember :-) Thanks for your reply. |
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Need help canning peppers in oil
Suzi wrote:
> Ok! The brine I am using for the peppers (24 hour soak) is 50% water > 50% vinegar salt...this should acidify them,,,Yes? Last time I asked these folks: http://www.uga.edu/nchfp/ about the issue because I was trying to put up roasted peppers for a friend with arthritis the answer came back that they *thought* acidifying the peppers might work, but they had no idea what strength vinegar to use or or how long to acidify them. Translation: Not recommended. That was a couple years ago, you might want to write to them and ask if they've changed their minds or run any kind of tests. Duplicating a commercial product can be frustrating, since commercial concerns have equipment/materials/techniques *not* available to the home canner. Brian "just back from the Dordogne and then Paris and can verify that dried duck liver sausages are incredibly gamy, incredibly stinky, and you really don't want to keep them in a small hotel room" Mailman |
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