Maximize Your Garden’s Bounty: A Step-by-Step Guide to Canning Peppers
peppers
1
Canning is a simple yet creative way to preserve the abundance of your garden harvest. This year, my garden produced an incredible yield of cayenne peppers—8 plants gave me 12 pounds of peppers in just one picking!
2
With such a bounty, I've decided to turn these peppers into delightful Christmas gifts. Pickled peppers, along with various tomato-based creations, make wonderful and easy-to-prepare treats. Here’s how you can get started with canning your garden produce.
3
Preparing Your Canning Jars
Wash the Jars: Thoroughly clean your canning jars with hot soapy water. Rinse and drain them, but there's no need to dry them. Discard any jars with cracks or nicks, as these can break during the canning process.
4
Heat the Jars: Place a rack in the bottom of your boiling water canner to keep the jars from touching the bottom. Fill each jar about two-thirds full with water, and also fill the canner until it’s two-thirds full. Cover and bring the water to a simmer, heating the jars for at least 10 minutes.
Prepare the Lids: In a small saucepan, heat the lids to about 180 degrees Fahrenheit. It's not necessary to heat the screw tops; just set them aside. The lids and jars must be hot when you add the hot canning contents to prevent the glass from breaking.
5
Packing the Peppers
Prepare the Peppers: Coarsely chop your chosen peppers. I'm using cayenne, sweet banana peppers, and hot cherry peppers. Pack the chopped peppers into the jars, leaving about half an inch of space at the top.
6
Make the Vinegar Solution: Combine 6 cups of vinegar, 2 cups of water, and 3 coarsely crushed garlic cloves. Bring this mixture to a boil. The garlic infuses the vinegar with a delicious flavor that enhances the pickled peppers.
Fill the Jars: While the vinegar solution is still hot, pour it over the peppers in the jars, covering them completely. Place the lids on top and gently twist on the screw bands until they are just snug, but not too tight.
Processing the Jars
Boil the Jars: Return the filled jars to the hot water bath, adding water until there is about an inch covering the tops of the jars. Boil for 10 minutes.
7
Cool the Jars: Remove the jars from the water and let them cool slowly. Place them on a tea towel and cover them with another tea towel to insulate and slow down the cooling process. Let them sit undisturbed for 24 hours.
8
Final Check and Storage
Check the Seal: After 24 hours, check the seal by removing the screw bands and gently lifting the lid. If the lid holds firm, your jars are sealed properly. Your pickled peppers are now ready to enjoy or gift!
Canning is a fantastic way to preserve your garden's bounty and create delicious, homemade gifts that your friends and family will love. If you enjoyed these tips, check back regularly for more canning recipes and gardening advice.
Ingredients
peppers
Directions
1
Canning is a simple yet creative way to preserve the abundance of your garden harvest. This year, my garden produced an incredible yield of cayenne peppers—8 plants gave me 12 pounds of peppers in just one picking!
2
With such a bounty, I've decided to turn these peppers into delightful Christmas gifts. Pickled peppers, along with various tomato-based creations, make wonderful and easy-to-prepare treats. Here’s how you can get started with canning your garden produce.
3
Preparing Your Canning Jars
Wash the Jars: Thoroughly clean your canning jars with hot soapy water. Rinse and drain them, but there's no need to dry them. Discard any jars with cracks or nicks, as these can break during the canning process.
4
Heat the Jars: Place a rack in the bottom of your boiling water canner to keep the jars from touching the bottom. Fill each jar about two-thirds full with water, and also fill the canner until it’s two-thirds full. Cover and bring the water to a simmer, heating the jars for at least 10 minutes.
Prepare the Lids: In a small saucepan, heat the lids to about 180 degrees Fahrenheit. It's not necessary to heat the screw tops; just set them aside. The lids and jars must be hot when you add the hot canning contents to prevent the glass from breaking.
5
Packing the Peppers
Prepare the Peppers: Coarsely chop your chosen peppers. I'm using cayenne, sweet banana peppers, and hot cherry peppers. Pack the chopped peppers into the jars, leaving about half an inch of space at the top.
6
Make the Vinegar Solution: Combine 6 cups of vinegar, 2 cups of water, and 3 coarsely crushed garlic cloves. Bring this mixture to a boil. The garlic infuses the vinegar with a delicious flavor that enhances the pickled peppers.
Fill the Jars: While the vinegar solution is still hot, pour it over the peppers in the jars, covering them completely. Place the lids on top and gently twist on the screw bands until they are just snug, but not too tight.
Processing the Jars
Boil the Jars: Return the filled jars to the hot water bath, adding water until there is about an inch covering the tops of the jars. Boil for 10 minutes.
7
Cool the Jars: Remove the jars from the water and let them cool slowly. Place them on a tea towel and cover them with another tea towel to insulate and slow down the cooling process. Let them sit undisturbed for 24 hours.
8
Final Check and Storage
Check the Seal: After 24 hours, check the seal by removing the screw bands and gently lifting the lid. If the lid holds firm, your jars are sealed properly. Your pickled peppers are now ready to enjoy or gift!
Canning is a fantastic way to preserve your garden's bounty and create delicious, homemade gifts that your friends and family will love. If you enjoyed these tips, check back regularly for more canning recipes and gardening advice.
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