Originally Posted by new2chooks
I'm growing pepperoncini's for the first time this year. Anyone have a good recipe for canning them?
I haven't started canning yet, we are having weird weather this year and all the fruits and veggies are behind normal harvest. The peaches haven't even ripened yet. I have tons of blackberries, so I'll be making blackberry jam soon, and I always make pickles. (but again, they're not ready yet) The tomatoes are starting to ripen, so I'll be canning those too.
Somebody mentioned blackberries in wine? I'd love that recipe.
Edited by chickencrazymamahen - 7/28/10 at 5:48pm
I grow robustini and pepperoncini's and this is what I do. Soak the peppers 24 hrs. in a solution of 1 C lime and 1 C salt per gallon of water, in the fridge. Rinse well, cut 2 slits in each pepper and crush lightly with hand to open slits slightly; pack in jars.
3 C white vinegar
1 C water
3 TBSP sugar
1 TBSP pickling salt
1 garlic clove per jar
Mix brine together (except garlic) and bring to boil, boil 5 minutes; place one garlic clove in each jar. Fill with boiling brine, when adding hot brine, mash peppers some with wooden spoon so brine will enter peppers. remove air bubbles. Cap and process 10 minutes in boiling water bath, start counting as soon as jars are placed in boiling water.
*for each 4 qts. of peppers, triple brine.
These are delicious and on my must make list every year....enjoy!!
edited because I actually read thru it and corrected my mistakes