This is a simple how-to video on canning okra :) Ingredients: Okra 2 garlic pods (per pint) 2 pieces of dill per pint, 2 hot peppers per pint.
Showing posts with label Peppers. Show all posts
Showing posts with label Peppers. Show all posts
Saturday, November 15, 2014
Sunday, November 9, 2014
Pickled Okra
I made some homemade pickled okra. Added habanero peppers for a fire flavor... Here's the recipe: GARLIC OKRA PICKLES 3 lbs. fresh whole okra pods, 3 to 4 in...
Wednesday, November 5, 2014
Mrs. Reaganite: Pickling Okra Granny's Way
In this video Mrs. Reaganite shows you how to Pickle Okra like her granny used to do it. Be sure and subscribe because we'll be uploading her Pizza Sauce vid...
Monday, September 8, 2014
Canning Experiment - Polish sausage with peppers and onions Pt.2
Testing from yesterday and what we did different today!
Friday, September 5, 2014
Pickled Garlic Peppers and Onions - E115
Pickled Garlic Peppers and Onions (Hot Bath) Ingredients: 8 1pt. Ball Canning Jars 3 Each Lrg. Red & Green Bell Peppers 3 Lrg. Onions 8tsp-40g Chopped Garlic...
Monday, July 7, 2014
Thursday, November 3, 2011
Delicious Pickled Bell Peppers Recipe
Peter Piper picked a peck of pickled peppers...
You can pickle any kind of pepper. I think jalapenos are probably the most common type to get pickled. I personally have a fondness for for . I think they make a lunch time sandwich more fun. They can be made more colorful by including some red or yellow peppers.
I usually make them with just garlic, but this time I decided to throw in some ginger too. A fun thing about pickles is that you can be creative about what spices you use.
Bell peppers happen to be just about the right height to fit 1/2 pint. They are kind of short for the pint jar I have them pictured in, so they are floating to the top.
Four peppers makes about 3 pints, so it is easy to determine how many jars you need.
Since the brine recipe here came from The Complete Book of Small-Batch Preserving:, it only makes enough for three 1/2 pint jars. It can simply be multiplied to fit the amount you are making.
Brine (for 1 1/2 pints)
1 1/2 cups vinegar
1/2 water
2 Tbs sugar
1 tsp canning salt
Cut the peppers into strips. Bring the brine to a boil. Put a garlic clove in each jar. Pack pepper strips into jar in a vertical position. Cover with brine leaving 1/2 inch inch headspace and process in a water bath. Process 1/2 pints for 15 minutes or pints for 20 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
View the Original article
You can pickle any kind of pepper. I think jalapenos are probably the most common type to get pickled. I personally have a fondness for for . I think they make a lunch time sandwich more fun. They can be made more colorful by including some red or yellow peppers.
I usually make them with just garlic, but this time I decided to throw in some ginger too. A fun thing about pickles is that you can be creative about what spices you use.
Bell peppers happen to be just about the right height to fit 1/2 pint. They are kind of short for the pint jar I have them pictured in, so they are floating to the top.
Four peppers makes about 3 pints, so it is easy to determine how many jars you need.
Since the brine recipe here came from The Complete Book of Small-Batch Preserving:, it only makes enough for three 1/2 pint jars. It can simply be multiplied to fit the amount you are making.
Brine (for 1 1/2 pints)
1 1/2 cups vinegar
1/2 water
2 Tbs sugar
1 tsp canning salt
Cut the peppers into strips. Bring the brine to a boil. Put a garlic clove in each jar. Pack pepper strips into jar in a vertical position. Cover with brine leaving 1/2 inch inch headspace and process in a water bath. Process 1/2 pints for 15 minutes or pints for 20 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
View the Original article
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