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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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Peppers
I would like to know another method of putting up peppers for use in future
recipies. Specifically I liked the thread about the Jalapeno peppers. For the peppers to be shelf stable at least 4.0 ph will 50/50 water & vinegar work? No cooking? -- Bruce-n-Gold Beach Ol' Hippie® |
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Peppers
Ol' Hippie wrote:
> I would like to know another method of putting up peppers for use in future > recipies. Specifically I liked the thread about the Jalapeno peppers. For > the peppers to be shelf stable at least 4.0 ph will 50/50 water & vinegar > work? No cooking? > I think you need to at least blanch them. Pour boiling vinegar over them in the jars. I would then process in 185 degree water for 30 minutes. -Bob |
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Peppers
what if I just bring the vinegar to a boil with the peppers in it for, say,
15 minutes or less then add to hot sterile bottles and cap? |
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Peppers
Ol' Hippie wrote:
> what if I just bring the vinegar to a boil with the peppers in it for, say, > 15 minutes or less then add to hot sterile bottles and cap? > You'll have cooked peppers. Probably very tasty -- and soft. -Bob |
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Peppers
zxcvbob wrote:
> Ol' Hippie wrote: > >> I would like to know another method of putting up peppers for use in >> future >> recipies. Specifically I liked the thread about the Jalapeno peppers. For >> the peppers to be shelf stable at least 4.0 ph will 50/50 water & vinegar >> work? No cooking? >> > > I think you need to at least blanch them. Pour boiling vinegar over > them in the jars. I would then process in 185 degree water for 30 minutes. > > -Bob I think you should also put a couple of slits in the wall of each pepper to allow the mixture to penetrate inside. George |
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Peppers
il Sun, 29 Feb 2004 22:02:51 -0600, zxcvbob ha scritto:
> Ol' Hippie wrote: > > I would like to know another method of putting up peppers for use in future > > recipies. Specifically I liked the thread about the Jalapeno peppers. For > > the peppers to be shelf stable at least 4.0 ph will 50/50 water & vinegar > > work? No cooking? > > > > I think you need to at least blanch them. Pour boiling vinegar over them > in the jars. I would then process in 185 degree water for 30 minutes. > > -Bob What's this processing for 30 minutes. Isn't that a tad overcooked? Overkill even. -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
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Peppers
il Sun, 29 Feb 2004 20:36:38 -0800, "Ol' Hippie" ha scritto:
> what if I just bring the vinegar to a boil with the peppers in it for, say, > 15 minutes or less then add to hot sterile bottles and cap? One of my recipes mentions that boiling vinegar for too long will reduce the acidity of it. To just bring it to the boil really. -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
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Peppers
il Mon, 01 Mar 2004 07:40:02 -0600, George Shirley ha scritto:
> > I think you need to at least blanch them. Pour boiling vinegar over > > them in the jars. I would then process in 185 degree water for 30 minutes. > > > > -Bob > > I think you should also put a couple of slits in the wall of each pepper > to allow the mixture to penetrate inside. > > George Also to cut off the very tip where the blossom was attached as it contains enzymes that affect keeping. -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
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Peppers
I thought that cutting off the blossom end was only for cucumber pickles.
Dave "Loki" > wrote in message ... > > Also to cut off the very tip where the blossom was attached as it > contains enzymes that affect keeping. |
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Peppers
I've never cut off the blossom end and have had no problems with the
tons of chiles I've put up. George David J. Braunegg wrote: > I thought that cutting off the blossom end was only for cucumber pickles. > > Dave > > "Loki" > wrote in message > ... > >>Also to cut off the very tip where the blossom was attached as it >>contains enzymes that affect keeping. > > > |
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Peppers
il Mon, 01 Mar 2004 13:36:45 -0600, zxcvbob ha scritto:
> Loki wrote: > > > il Sun, 29 Feb 2004 22:02:51 -0600, zxcvbob ha scritto: > > > > > >>Ol' Hippie wrote: > >> > >>>I would like to know another method of putting up peppers for use in future > >>>recipies. Specifically I liked the thread about the Jalapeno peppers. For > >>>the peppers to be shelf stable at least 4.0 ph will 50/50 water & vinegar > >>>work? No cooking? > >>> > >> > >>I think you need to at least blanch them. Pour boiling vinegar over them > >>in the jars. I would then process in 185 degree water for 30 minutes. > >> > >>-Bob > > > > > > What's this processing for 30 minutes. Isn't that a tad overcooked? > > Overkill even. > > > Notice I said 185 degrees, not boiling. > > Bob 100 is boiling in my book :-) celsius mate. -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
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Peppers
il Mon, 1 Mar 2004 20:43:26 -0500, "David J. Braunegg" ha scritto:
> I thought that cutting off the blossom end was only for cucumber pickles. An enzyme is an enzyme I guess. But it has been mentioned for peppers, because I wouldn't bother reading about cucumbers. Maybe it was for pepper jelly only. -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
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