can i just shred or slice thin my peppers ... I froze my 🌶 whole last year bc i had so many. Wondering if theyre bad now bc i heard they dont freeze well.
Thank you!! In regard to eliminating sugar, it would make the peppers very sour tasting if sugar was taken out. Ucanr.edu has a web page on how to reduce sugar in food preservation. I hope that is a helpful resource.
Great Video. You stated Pickle Crisp granules were used but then you used the word Pickling salt. I read on many sites that they are different, with Pickling Crisp not being salt at all. Can you elaborate?
Great question!! They are completely different. The pickling salt is salt that does not contain iodine. It comes in a Mylar like bag, and I can find it at my local Walmart in the canning section. Pickle crisp comes in a smaller round jar, and will say pickle crisp on the label. The pickle crisp helps to keep your peppers firm. This can also be found at Walmart in their canning section. I hope that helps to clarify the difference. Thank you for watching my video!!
Thank you!! I honestly have no idea if pickle crisp and lime are interchangeable. I will look into this and if I can find a good solid answer, I will let you know. Thank you for watching my video!!
Sorry- one more question:. I don't have a water bath canner, but do have a pressure canner. Can't I just use the pressure canner pot instead? Or even a regular cooking pot?
I have seen others use a pressure canning pot to do water bath canning and they did not seal the lid to their canner. I would use the insert in the bottom of the pot, make sure you have a good 2-3 inches of water over your jars and then if you have another lid that is big enough to sit comfortably on to of it, I would use that. And you can cut the brine recipe in 1/2 if you need to. I hope that helps!!
1 cup water. 1 cup white vinegar. 1 tbsp canning salt. This makes 1 quart jar. I’ve used this recipe for years to make pickled peppers, cucumbers, and okra.
@@deedeepayne2731 Yes. I add mustard seed and dill seed to cucumbers and okra. Sometimes I also add celery seed and black peppercorns, onions and garlic cloves depending on what I have.
I think they tend to lose a little bit of flavor when they turn red, but I have canned them at that stage before. They still turn out good and we like to use them when making a Mississippi pot roast.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
LOVED THE VIDEO PRESENTATION!!! Clear, informational, and not full of personal story-telling. Saved this video and will be making it.
Thank you so much!! I hope you enjoy this recipe as much as we do!!
Thanks for such a straightforward video! I have grown some this year for the first time & was looking for a simple recipe! Glad I found ya!
Thank you for watching my video!!
Thank you, you are a great teacher.
Thank you for your kind words!!
Thanks for this easy to understand video! We grew pepperoncini's this year and have a ton!
You’re welcome!! Thank you for watching!!
This is the recipie i have been looking for, thank you so.much.
You’re welcome!! 😊
Hi thank you for sharing that was well said well demonstrated And they looking good. Enjoy
Thank you!!
Thanks for the video!
You’re welcome!!
can i just shred or slice thin my peppers ... I froze my 🌶 whole last year bc i had so many. Wondering if theyre bad now bc i heard they dont freeze well.
Thank you. Great video. Can I eliminate the sugar altogether?
Thank you!! In regard to eliminating sugar, it would make the peppers very sour tasting if sugar was taken out. Ucanr.edu has a web page on how to reduce sugar in food preservation. I hope that is a helpful resource.
Great Video. You stated Pickle Crisp granules were used but then you used the word Pickling salt. I read on many sites that they are different, with Pickling Crisp not being salt at all. Can you elaborate?
Great question!! They are completely different. The pickling salt is salt that does not contain iodine. It comes in a Mylar like bag, and I can find it at my local Walmart in the canning section. Pickle crisp comes in a smaller round jar, and will say pickle crisp on the label. The pickle crisp helps to keep your peppers firm. This can also be found at Walmart in their canning section. I hope that helps to clarify the difference. Thank you for watching my video!!
Thank you so much.
You’re welcome!!☺️
Great video, thank you!
What size of jars are you using?
Thank you!! I used pint size jars for that recipe.
Wendy, I have been searching all day and this is the best presentation on this! Is pickle crisp the same as pickling lime?
Thank you!! I honestly have no idea if pickle crisp and lime are interchangeable. I will look into this and if I can find a good solid answer, I will let you know. Thank you for watching my video!!
@@willsmountainhomestead I’m just going to run over to the store and get some. Chemically they are not the same.
Do I have to use the peppercorns and garlic?
Those can be omitted if you dislike them or do not have them on hand. It may alter the taste of the final product.
Sorry- one more question:. I don't have a water bath canner, but do have a pressure canner. Can't I just use the pressure canner pot instead? Or even a regular cooking pot?
I have seen others use a pressure canning pot to do water bath canning and they did not seal the lid to their canner. I would use the insert in the bottom of the pot, make sure you have a good 2-3 inches of water over your jars and then if you have another lid that is big enough to sit comfortably on to of it, I would use that. And you can cut the brine recipe in 1/2 if you need to. I hope that helps!!
How many cups of peppers did you start with?
It will be around 24 cups. If I have leftover peppers, I slice them up and freeze them.
How do i adjust for altitude of 4500 feet
You would need to add an additional 10 minutes to your water bath canning time.
What is the shelf life for this process?
I would say 12-18 months. That’s what I typically go by.
Do they stay crunchy?
Yes, the pickle crisp keeps them crunchy.
How can you cut this down- I'm only doing 2 half pints, so I know I don't need that much brine.
1 cup water. 1 cup white vinegar. 1 tbsp canning salt. This makes 1 quart jar. I’ve used this recipe for years to make pickled peppers, cucumbers, and okra.
@@danikagoecke6751 do you add the peppercorns and garlic as well?
@@deedeepayne2731 Yes. I add mustard seed and dill seed to cucumbers and okra. Sometimes I also add celery seed and black peppercorns, onions and garlic cloves depending on what I have.
My pepperoncini are red, does that mean they are to old to do this process
I think they tend to lose a little bit of flavor when they turn red, but I have canned them at that stage before. They still turn out good and we like to use them when making a Mississippi pot roast.