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SirTripAlot
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I want to Pickle!
#5820988 - 07/04/06 06:29 PM (17 years, 6 months ago) |
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This is one of my first posts here.....thank you in advance to any direction I may recieve.
I have three pepper plants growing out of control right now, in an Earth Box (gypsy pepper, kung pao pepper, and sweet bannana pepper)
My yields are about to grow through the roof..... I do not want to waste the little guys....so I want to pickle
anyone have any experience in this? I will lay out my process....if anyone can help.......
-------------------- “I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain.”
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CptnGarden
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I can help, its REAL easy. theres many sites you can search via google. try typing "how to" pickling into google
the "how to" before anything is a good way to find out how to do things lol
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SirTripAlot
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Re: I want to Pickle! [Re: CptnGarden]
#5821100 - 07/04/06 07:02 PM (17 years, 6 months ago) |
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Thanks bro.....this is what I believe to be the process so far
1. Sterilze mason jars in boiling water..with a towel on the bottom to prevent breakage.
2. Put peppers (that have been soaked in kosher salt overnight) in jar.
3. Pour in brine
4. Take non metal object, and get the air bubbles out.
5. wipe off rim.
6. Put on lid and ring.
7. Let sit for 2-3 weeks.
??????
Am I close???
-------------------- “I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain.”
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CptnGarden
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sort of, wheres the boiling? dont u wanna boil the pickle mixture, and then mix with the peppers when jarring?
never jarred peppers before, just pigs feet and mushrooms.
but i would boil the pickle mixture in a pot for 10-15 minutes on a rolling boil and then pour into a pickle jar filled with feet, and seal while still hot.
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GabbaDj
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Re: I want to Pickle! [Re: CptnGarden]
#5821311 - 07/04/06 08:14 PM (17 years, 6 months ago) |
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Yes the boiling seems right.. Only because it helps to disolve everything.
-------------------- GabbaDj FAMM.ORG
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Anonymous
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NO, don't boil them.
You just do this, get a tiny bit of pickle juice from a quality brand of pickles (like claussen) maybe like a table spoon or two.
Then you add that, a spoonful or two of salt some peppercorns (not the ones in the jar of claussens, fool. New ones), and just a little bit of mixed garlic and onion
Then you pour vinegar over all that Mix all that up's until it's disolved. Put in the fridge for an hour till it's cooled.
Take out, add peppers, put on lid
Let it sit for a day then put it in the fridge.
They'll last for months, boiling it will kill a lot of the "freshness". They'll be chewy or mushy, instead of crisp. Never boil your pickled products.
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stefan
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you could also dry your peppers
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GabbaDj
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Re: I want to Pickle! [Re: Anonymous]
#5823054 - 07/05/06 10:37 AM (17 years, 6 months ago) |
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No, dont boil the peppers but do boil the liqued.
Then let it cool a bit. This will help get everything disolved properly.
Try this one. 2 cups lemon juice 1/2 cup lime juice 1/2 cup sugar 10 pepper corns. Boil this till disolved and set aside.
Cut 1 large yellow onion into rings Cut your peppers into quarters, remove seeds. Cut 2 inch chunks raw halibut.
Stuff a few 12 oz jars with your mix, fill with the cooled liqued all the way till it overflows, put on the lid and screw down the ring.
Now here is the part Im unsure of. I think you need to add the jars to some heat for a few minutes. I know that in canning this is what makes that suction that forces that lid down onto thee jar. You know, so you have to pry it off with a knife and you can hear the suction sound? This is what helps to keep bacteria out too.
I duno though.. Its best to do it anyway. Just a few minutes in a boiling bath should do the trick?
Serve with tomatoe mango cilantro salsa and chips.
-------------------- GabbaDj FAMM.ORG
Edited by GabbaDj (07/05/06 10:46 AM)
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SirTripAlot
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Re: I want to Pickle! [Re: GabbaDj]
#5825270 - 07/05/06 08:46 PM (17 years, 6 months ago) |
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Thats one hell of a pickling recipe bro..... I think that you are correct, that after you remove the airbubbles and seal the jar....you then place it a boiling water bath for about ten minutes to make it seal......
-------------------- “I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain.”
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SirTripAlot
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Here we go.....from the USDA:
The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing ( Plate 2 ). The flat lid is crimped around its bottom edge to form a trough, which is filled with a colored gasket compound. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket then forms an airtight seal as the jar cools. Gaskets in unused lids work well for at least 5 years from date of manufacture. The gasket compound in older unused lids may fail to seal on jars.
Buy only the quantity of lids you will use in a year To ensure a good seal, carefully follow the manufacturer's directions in preparing lids for use. Examine all metal lids carefully. Do not use old, dented, or deformed lids, or lids with gaps or other defects in the sealing gasket.
After filling jars with food, release air bubbles by inserting a flat plastic (not metal) spatula between the food and the jar. Slowly turn the jar and move the spatula up and down to allow air bubbles to escape. Adjust the headspace and then clean the jar rim (sealing surface) with a dampened paper towel. Place the lid, gasket down, onto the cleaned jar-sealing surface. Uncleaned jar-sealing surfaces may cause seal failures ( Plate 3 ).
Then fit the metal screw band over the flat lid. Follow the manufacturer's guidelines enclosed with or on the box for tightening the jar lids properly.
Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a high vacuum.
If rings are too loose, liquid may escape from jars during processing, and seals may fail.
If rings are too tight, air cannot vent during processing, and food will discolor during storage. Overtightening also may cause lids to buckle and jars to break, especially with raw-packed, pressure-processed food.
Screw bands are not needed on stored jars. They can be removed easily after jars are cooled. When removed, washed, dried, and stored in a dry area, screw bands may be used many times. If left on stored jars, they become difficult to remove, often rust, and may not work properly again.
-------------------- “I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain.”
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