1 no ingredients
Directions
Hot or sweet, including chiles, jalapeno, and pimnto
Quantity: An average of 9 pounds is needed per canner load of 9
pints. A bushel weighs 25 pounds and yields 20 to 30 pints--an
average of 1 pound per pint.
Quality: Select firm yellow, green, or red peppers. Do not use soft or
diseased peppers.
Procedure: Select your favorite pepper(s). Caution: If you choose hot
peppers, wear plastic gloves while handling them or wash hands
thoroughly with soap and water before touching your face. Small
peppers may be left whole. Large peppers may be quartered. Remove
cores and seeds. Slash two or four slits in each pepper, and either
blanch in boiling water or blister using one of the following methods:
Oven or broiler method: Place peppers in a hot oven (400 degrees F) or
broiler for 6-8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with
heavy wire mesh. Place peppers on burner for several minutes until
skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth.
This will make peeling the peppers easier. After several minutes,
peel each pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to
each pint jar, if desired. Fill jars loosely with peppers and add
fresh boiled water, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Peppers in a dial-gauge pressure
canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 35
minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Peppers in a weighted-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time: 35
minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Canning Peppers (Hot Or Sweet) Recipe brought to you by Recipe Ideas
Categories: Canning; Vegetable
The History of Recipes
Written recipes as a concept can be found way back into distant history, in fact as far into history as the ancient Egyptians, and possibly even further. Having said that, mostly, these ancient cook books were just simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius also recounts how the Roman chefs were skilled in the use of many aromatic flavors, including some that we all recognise like thyme, rue and parsley. Moving our culinary historical trip onwards, there were some interesting books which date from the 1300s ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that appears on menues today, but rather descriptions of the types of food eaten by the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices such as rosemary and coriander. The introduction of these new foods and spices led to an outbreak in books on cookery, some of which are now in academic collections. Over the succeeding few centuries, the upper-class families of the West strove to offer the most exotic banquets, and as a consequence, chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookery books are in high demand, as a result of higher levels of literacy, people having increased leisure time and disposable income. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this site. |
We hope you enjoy this Canning Peppers (Hot Or Sweet) recipe.
