Sniper-T
10-24-2016, 12:01 PM
Sliced and diced most of my hot peppers on the weekend.
canned a couple jars of Jalapenos (one in ring slices, one as wholes, but sliced down the sides to allow juice in).
Canned a couple jars of Portuguese Chilies - all sliced in rings.
Canned a one jar of Match Chilies - whole but sliced down the side to allow juice in.
4 cups vinegar
2 cups water
1 bay leaf
2 tbsp whole pepper corns
1 tsp garlic powder
1 tsp salt
simmered the brine for a few minutes and then packed into jars and waterbathed for 10 minutes.
canned a couple jars of Jalapenos (one in ring slices, one as wholes, but sliced down the sides to allow juice in).
Canned a couple jars of Portuguese Chilies - all sliced in rings.
Canned a one jar of Match Chilies - whole but sliced down the side to allow juice in.
4 cups vinegar
2 cups water
1 bay leaf
2 tbsp whole pepper corns
1 tsp garlic powder
1 tsp salt
simmered the brine for a few minutes and then packed into jars and waterbathed for 10 minutes.