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#4496312 - 08/23/17 06:01 PM Canning Hot Peppers
Al Offline


Registered: 06/08/02
Posts: 18039
Loc: Elizabethtown, Pa
Cherry Bombs. 50/50 vinegar, garlic, teaspoon salt, teaspoon sugar per 16 oz jar.

Have done lots of sauerkraut in the past. First time for peppers. Only did one jar. I will only do a few jars this year. I have two pepper plants and will get minimum of 200+ peppers. Probably closer to 300+
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#4496347 - 08/23/17 06:43 PM Re: Canning Hot Peppers [Re: Al]
123Saab Offline


Registered: 10/27/10
Posts: 1581
Loc: PA
We only can Tomato sauce anymore, but a local farmer has a killer Jalapeno and pickles combo that I buy a few cans of every year.

Insanely good.
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#4496725 - 08/24/17 08:16 AM Re: Canning Hot Peppers [Re: Al]
pandus13 Offline


Registered: 08/12/11
Posts: 3201
Loc: Chicago,IL,USA
May i suggest for next time some un-grounded black pepper corns?
If you find the mixed color would be better....

It is just for flavoring...
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#4496728 - 08/24/17 08:17 AM Re: Canning Hot Peppers [Re: Al]
Alfred_B Offline


Registered: 05/12/15
Posts: 1968
Loc: America
a few black pepper corns and a bay leaf will propel the flavor into a different dimension.

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#4496934 - 08/24/17 12:26 PM Re: Canning Hot Peppers [Re: Al]
Al Offline


Registered: 06/08/02
Posts: 18039
Loc: Elizabethtown, Pa
Yea I did know that peppercorns could be added and also other things. I wanted to start basic and add one thing at a time.
Thanks.
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