Thing Forty-Two: A Peck of Pickled Peppers!

[badseed1980]

OK, probably not a peck. Granted, I'd have to Google "peck" and see equivalent measures to know for sure. Still, though, I did indeed make some pickled peppers! This in and of itself isn't all that exciting. For the past couple of summers, I've used up a big chunk of my jalapeño harvest from my garden in making refrigerator pickles. I would slice the peppers, stuff them into jars, add some garlic and coriander seed, and pour over some hot vinegar, water, and salt. I'd let them sit in the fridge for about a week before I started eating them, and I'd have to use them up within 2-3 more weeks or so.

This time was different.

This time, I finally succumbed to the lure of...HOME CANNING! Yes, folks, you heard me right. I broke down and bought myself a Ball canning starter kit and a box of half-pint jars. Since I helped my friend L. make strawberry jam a while ago, I had a wee bit of experience with the canning process, and I got some good advice from her before I started. The process of making the pickled jalapeño slices was still pretty much the same, but this time, I also sterilized the jars, simmered the lids, did the whole water process thing, and cheered when I heard the little "tink!" noises that meant the lids had sealed! Now, I have half a dozen jars of CANNED pickled jalapeños in my pantry. One issue I found is that trying to fill the jars with jalapeño slices by dumping them through a canning funnel meant that I wasn't able to pack them as tightly as I'd have liked. As a result, my jars are about half brine and half peppers! Oh well. You live and learn.

Now, how will I use the fruits of my labor?

Well, these peppers never got spicy at all, really. It's sad. I didn't over-water them, and we had plenty of hot weather this summer, but still, they're basically just sweet. While I'd have liked a bit more spice, the lack of it means that I can use the pickled peppers in quantity, and in a variety of ways. I'll put them on sandwiches, in salads, on burgers, on nachos, in eggs...there are so many possibilities!

This coming Sunday, I am going to be doing MOAR CANNING. L--who's also one of my bridesmaids--and I are going to make and can apple butter as favors for my wedding! It's going to be a busy day, but I'm really looking forward to it. Canning is fun, and I am really happy to be offering my guests a homemade food item for a favor!

Comments

[catpaw67.livejournal.com]

I'm greatly enjoying canning this year, too. It's not the voodoo magic I once thought it was. :-)

[badseed1980.livejournal.com]

I know, right? I mean, it's still a little precise for my usual pinch-of-this, dash-of-that, cook-until-it-looks-done style--like baking is. But just like I'm getting into baking, I'm finding canning to be quite doable as well!

[woodwardiocom.livejournal.com]

A peck is two gallons by volume, so it sounds like you came pretty close to a peck...