Fire Up Your Pantry: Canning Recipes with Hot Peppers
Hot peppers add a fiery kick to any dish, and canning them allows you to enjoy that heat year-round. From spicy salsas to fiery pickled peppers, the possibilities are endless. Here's a guide to safely canning your own hot pepper creations:
Safety First:
- Cleanliness is Key: Always sterilize your jars and lids before canning.
- Follow Recipes: Use tested and reliable recipes, as improper canning can lead to botulism.
- Acid is Essential: Most hot peppers are low in acid. Use a recipe that includes vinegar or lemon juice to ensure proper preservation.
- Proper Processing: Follow the recommended processing time for your recipe using a boiling water bath or pressure canner.
Canning Recipes:
1. Spicy Salsa:
Ingredients:
- 1 pound tomatoes, chopped
- 1 cup red onion, chopped
- 1 cup green bell pepper, chopped
- 1/2 cup jalapeno peppers, chopped (or more to taste)
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions:
- Combine all ingredients in a large pot.
- Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Ladle hot salsa into sterilized jars, leaving 1/2 inch headspace.
- Wipe jar rims clean and secure lids.
- Process in a boiling water bath for 15 minutes.
2. Pickled Hot Peppers:
Ingredients:
- 1 pound hot peppers (choose your favorite variety!)
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
Instructions:
- Wash and sterilize jars and lids.
- Pack hot peppers into sterilized jars, leaving 1 inch headspace.
- In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, and peppercorns.
- Bring to a boil, stirring to dissolve sugar and salt.
- Pour hot brine over peppers in jars, leaving 1/2 inch headspace.
- Wipe jar rims clean and secure lids.
- Process in a boiling water bath for 10 minutes.
3. Hot Pepper Jelly:
Ingredients:
- 2 cups chopped hot peppers (choose your favorite variety!)
- 2 cups white vinegar
- 3 cups sugar
- 1 box (1.75 ounces) powdered fruit pectin
Instructions:
- Wash and sterilize jars and lids.
- Combine chopped peppers and vinegar in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Strain pepper mixture through a fine-mesh sieve, discarding solids.
- In a large saucepan, combine strained pepper liquid, sugar, and pectin.
- Bring to a boil, stirring constantly.
- Boil for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rims clean and secure lids.
- Process in a boiling water bath for 10 minutes.
Enjoy the Heat!
Canning hot peppers allows you to enjoy your favorite spicy flavors all year long. Experiment with different peppers and recipes to create your own fiery culinary creations. Be sure to always follow proper canning techniques for safe and delicious results.
