Peter Piper Picked Pickled Peppers And Beets

4 peppers Canning Peppers Hot or sweet, including chiles, jalapeno, and pimiento.
About 9 pounds is needed for 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints.

Use only firm yellow, green, or red peppers. Do not use soft or diseased peppers.

Hint Wear plastic or rubber gloves and do not touch your face while handling hot peppers.
Oven or broiler Place peppers in a hot oven (400° F) or broiler for 6-8 minutes until skins blister.
Range top Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes, turning often, 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. {Optional} Add 1/2 teaspoon of salt to each pint jar. Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch headspace.

Table 1. Recommended
process time for Peppers in a dial-gauge pressure
canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Half-pints or Pints 35 min 11 lb 12 lb 13 lb 14 lb
Table 2. Recommended
process time for Peppers in a weighted-gauge pressure
canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 1,000 ft Above 1,000 ft
Hot Half-pints or Pints 35 min 10 lb 15 lb

pickled peppers

Pickled Hot Peppers

hot long red, green, or yellow peppers
{Optional} sweet red and green peppers, mixed
5 cups vinegar (5%)
1 cup water
4 tsp canning or pickling salt
2 tbsp sugar
2 cloves garlic
{Optional} Pickling Spices

Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Hint Peppers can be pickled with or without skins, whole, sliced or diced.
Blanch in boiling water or blister in order to peel. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended
process time for Pickled Hot Peppers in a boiling-water
canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Raw Half-pints or Pints 10 min 15 20

Pickled Beets

7 lbs of 2- to 2-1/2-inch diameter beets
4 cups vinegar (5 percent)
1-1/2 teaspoons canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
{Optional} 4 to 6 onions (2- to 2-1/2-inch diameter)

About 8 pints Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch headspace.

Hint Pickled whole beets. Follow above directions but use beets that are 1- to 1-1/2 inches in diameter. Pack whole, do not slice.

Table 1. Recommended
process time for Pickled Beets in a boiling-water
canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 3,000 ft 3,001 – 6,000 ft Above 6,000 ft
Hot Pints or Quarts 30 min 35 40 45

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8 responses to “Peter Piper Picked Pickled Peppers And Beets

  1. Have a great crop of peppers this year am trying some new ones but have been using my jalapenos for poppers, jelly,and relish so far. Have given several away and been making a few quarts of hot dill pickles which of my 120 plus pickles only 15 are hot dill but have made bread & butter, sweet and even several quarts of yellow summer squash and zucchini mixed pickles so my cucumber crop has been great plus have a late crop planted if the make before the frost gets them here in Ohio.

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  2. You got to read the book, “The Dirty Life,” by Kristin Kimball. One of my all time favorites and you remind me of her……

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  3. Brilliant! Thanks for these. I’m always looking for more recipes to add to my pickling stash. I’m especially excited about the hot peppers; I always find myself up to my ears in them. This sounds like a beautiful, practical option.

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    • Re Jenny – thanks for taking time to visit my humble little blog.
      I like the taste of garlic so I almost always add 2 or 3 cloves of peeled garlic cloves and a few carrot sticks for added color to my water packed and pickled peppers.
      Happy vegetable pickle making this summer and fall

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  4. I love hot peppers!

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    • Re wordsfromanneli – I like salsa and homemade hot sauce, so I use most of my peppers making salsa and homemade hot sauce.
      I hope your garden supplies you with a lot of chili’s this summer and fall

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      • It’s going to be meager pickings. They’re very hard to grow in our short, cool climate. I buy a few plants pre-started and I’m happy if I get a few peppers on it. Then I have to buy the rest to make me happy.

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