A Peck of Pickled Peppers

Spent pretty much all day mucking about in the kitchen with peppers.  Learned a lot.  Nearly ruined all those lovely jalapenos.  Sliced them too thin and cooked them too long.  The banana peppers went a bit better.  I swear I crammed those in there until I could cram them no more and they still turned out looking like bottled vinegar with a few peppers floating about.  The jalapenos were even worse, I started with 8 pints.  When I finally pulled them out of the canner I thought no way am I going to take a picture of these.  Opened all 8 jars and spooned the peppers into 3.  Ran another sealing cycle on those 3 and another jar half full of little but whole peppers.  Sigh.

Go ahead and laugh, enjoy!

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2 thoughts on “A Peck of Pickled Peppers

  1. That’s funny, the exact same thing happened to me with the whole jalapenos. I started off with 10 jars and wound up at the end with 3. Went through 3 canning cycles!
    If you are thinking of doing tomatoes, even though you cram them in as much as possible, there will still be a gap of about an inch at the top of a quart jar.
    I’ve had a lot of success with bread and butter pickles, though. I’ve been giving them away to everyone I know and still have about a case each of quarts and pints. I’m thinking of doing some roasted jalapenos with a homemade adobo sauce soon. I’ll let you know how it comes out.
    As for sliced jalapenos, I didn’t even bother with canning went straight into a big Dominoes sugar container with vinegar and sugar and to the frig.


  2. I may do the next batch of sliced jalapenos like the carrot/daikon pickle did a while back, just boil vinegar, salt, sugar, and water-pour that over the peppers in a jar.


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