pickled peppers

Storing Vegetables

peppers for pickling IMG_3684

I started with about 4 lbs of mixed hot peppers:

    Jalepeno pepper, Emerald Fire (a new AAS winner)
    TexMex pepper, Joseph E Parker
    Poblano, Ancho 211

I cut these in rings and canned them according to directions in the Ball Home Preserving book. They are delicious. Nice and hot! I only wish they didn’t loose so much of their bright green color. I wonder if they retain it more with a pressure canner.

peppers pickled IMG_3703

Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Previous Post
canned crushed tomatoes
Next Post
bread and butter pickles