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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / WANT CRUNCHY ITALIAN WAX PEPPER RECIPE
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    Tue Aug 05, 2008 12:26 pm
    Newbie "Fry Cook" Poster
    I have lost/misplaced my recipe for canning Italian wax peppers. I want a brine of water and vinegar that will preserve and still allow the peppers to be slightly crunchy.
    Chef Goosebean (#699861)
    Tue Aug 05, 2008 1:45 pm
    Newbie "Fry Cook" Poster
    Hi there, As with most canning tricks, it's part chemistry... If you pre-soak the raw, cored peppers in a strong brine the night before, then can them in a less-salty brine then next day, the salt in the peppers will leach out into the liquid, leaving the peppers crunchy. We use Hungarian wax peppers, but it should work with any pepper, really.

    Try this:
    Presoak: 1/2 gal. water and 1 C. canning salt. Soak raw, cored peppers in this brine overnight.

    Next day: Remove raw pepprs and discard brine. Rinse very well in cold water. They should feel slightly "slimey."

    Make a new brine (for each 4 pints of peppers): 1/2 Gal. water, 1/2 C. white vinegar and 1/2 C. canning salt. Heat to boiling.

    Use HOT jars, lids and rings.
    Pack the peppers in jars as desired, and add whatever spices you usually use. Then top with boiling brine and cap quickly.
    Waterbath process for 5-8 min ONLY, just long enough to seal the lid.

    Let stand on shelf for about 3 weeks before serving.
    Tue Aug 05, 2008 2:13 pm
    Newbie "Fry Cook" Poster
    Thanks Goosebery,

    When refering to picking salt, do you mean pickling spice? I'm noot sure what you mean by pickling salt...I have kosher, sea salts, table salt and Mortons quick cure(Prague Powder) used in meat preservation of sausages and salami.
    I use salt, pickling spice, sliced raw garlic and onion in the canning brine.
    Violet #2
    Tue Aug 05, 2008 2:15 pm Groupie
    If you are canning any pickled vegetable you need at least half of the brine to be 5 % acidity vinegar. They are low acid vegetables and need that much acid to prevent botulism. Some vegetables need even more acid to bring them up to a safe level.
    Here is a recipe that is safe to use.
    Pickled Hot Peppers
    Hungarian, Banana, Chile, Jalapeno

    4 lbs hot long red, green, or yellow peppers
    3 lbs sweet red and green peppers, mixed
    5 cups vinegar (5%)
    1 cup water
    4 tsp canning or pickling salt
    2 tbsp sugar
    2 cloves garlic
    Yield: About 9 pints

    Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

    Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

    Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order to peel. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Cool and peel off skin. Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace.
    Process half pints and pints 10 min. in a boiling water bath canner.
    Chef Goosebean (#699861)
    Tue Aug 05, 2008 3:11 pm
    Newbie "Fry Cook" Poster
    Canning salt is different from Table salt. Table salt usually has iodine added. I use Morton's Canning Salt, but Ball makes one too.
    Tue Aug 05, 2008 3:27 pm
    Newbie "Fry Cook" Poster
    I researched it on line and found that it's claimed that plain salt can be substituted for canning/pickling salt...Do you agree?
    Violet #2
    Tue Aug 05, 2008 7:24 pm Groupie
    No, I don't agree. Pickling/canning salt has no anticaking agents or iodine. Both of those can make foods soft and makes the liquid cloudy. That is why canning salt is used.
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