Canning jalepenos...

[patandchickens]

It is real easy to pickle them. Real, real easy. Raw pack them into hot jars and pour boiling "pickle juice" over them (vinegar of choice, with amount of sugar and spices of choice), then process in waterbath canner.

Mine have not come out mushy this way -- they are not *crunchy* but they still have very reasonable texture, about like store-boughten ones. Good for nachos or quesadillas or sammiches or wahtever.

Not trying to deter you from fermenting, but if you want quick and easy you could try this too,

Pat

 

[Kim_NC]

We use this recipe to can them in a brine, whole or in rings:
http://www.millriverfarm.com/recipe.cfm?id=408&catname=Canning, Freezing, Preserving - calls for white vinegar, but I use ACV if it's what I've got

They always come out nice - perfect for any dishes or sandwiches. If you add a little food grade calcium chloride (a natural salt - CaCl2) they will be so crisp you can hear the crunch when they're bitten!

Ball's Pickle Crisp is food grade calcium chloride, but has become hard to find. I buy calcium chloride here:
http://shop2.chemassociates.com/shopsite/Chemassoc2/ggcs.html

bulkfoods.com also has it, but more $$$

 

[Farmfresh]

Another thing I like to do with hot peppers is to slip a couple into a jar of tomatoes before I can them.

Spicy tomatoes ... perfect for Chili or other stews.

 

[TanksHill]

Great post!!

I made jalapeno jam with some of my nectarines the other day. I still have a big bowl of peppers on the counter. I think I'll try both fermenting and canning. I will NEVER plant jalapenos again. I don't think we will eat them.

g

 

[freemotion]

I didn't think we would eat all the peppers I fermented last year, but I ended up buying some towards the end of winter to ferment because we ran out! I also dried some cayennes to make cayenne pepper and pepper flakes. I don't care for very hot food, but my family loves it, so it worked out really well to put the jar of fermented peppers (finely diced) on the table with nachos, chili, etc and let people kick it up a few notches on their plates.

 

[aggieterpkatie]

Thanks everyone!! I probably will can the bulk of them, and ferment a few jars to try it out! Thanks for all the good ideas!!

 

[RayNC]

This year we are growing jalapeno, habanero and a long skinny one called a General Chow (sp?)
Other than using them fresh in salsa I sweet pickle them.
1 1/2 cups white vinegar and 1 1/2 cups sugar a little pickling spice and a pinch of salt per quart. I cut them in rings put them in the jar and pour the boiled solution over them and in the fridge they go.
I dont even process them. they are great on hot dogs and sandwiches, whatever you want.