Peppers

Hot or sweet, including chiles, jalapeno, and pimiento.

Procedure: Select firm yellow, green, or red peppers. Do not use soft or diseased peppers.

CAUTION If you choose hot peppers, wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. If you do touch your eyes you may have vision problems for 15-20 minutes, however, the condition is not threatening and the problem will go away. Remember, hot peppers are the main ingredient of self-defense pepper spray.

Hot Pack - 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 skins using one of these two methods:

  1. Oven or broiler method to blister skins ñ place peppers in a hot oven (400° F, 204° C) or broiler for 6-8 minutes until skins blister.
  2. Range-top method to blister skins ñ Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. After blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier).

Cool several minutes; peel off skins. Flatten whole peppers. Add 1/2 teaspoon of salt to each pint jar, if desired. Fill hot jars loosely with peppers and add fresh boiling water, leaving 1-inch headspace. Remove air bubbles, adjust lids and process.

Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot 1/2 Pints or Pints 35 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages