Pickled Bell Peppers | Water Bath Canning

Pickled Bell Peppers | Water Bath Canning | Fabulous Flavor

Рет қаралды 25,558

2 жыл бұрын

In this video, LeeAnn shows how she preserves the abundant bell pepper harvest that was produced in our high tunnel this year. Pickled peppers don't go amiss as they are versatile in many dishes. The recipe is listed below.
Our canning process meets modern recommended methods. Check out this website, www.healthycanning.com/ for more information.
Visit our website:
www.freedomharvestfarm.com/
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
Pickled Peppers
4-6 Large Bell Peppers
1/3 cup Kosher Salt
Pickling Ingredients:
3 Cups Apple Cider Vinegar
3 T. Sugar
2 t. Salt
2 t. Whole Cloves
2 t. Whole Allspice Berries
2 t. Whole Black Peppercorns
1 t. Dill Weed or Seeds or Fresh Dill to Taste
2 Cinnamon Sticks
1 Bay Leaf
*Can add 1/2 teaspoon of calcium chloride (Pickle Crisp or Pickle Fresh) to each pint jar if desired. This will help maintain crispness to the peppers.
Place pepper slices in a non-reactive container and top with kosher salt. Cover the container and refrigerate for 24 hours to draw out excess liquid. In a colander, rinse and drain the vegetables. In a medium pan, add all of the pickling ingredients and bring to a hot simmer for 15 minutes. Strain the pickling liquid and discard the spices. Pack peppers in pint mason jars and pour the hot pickling liquid over them, leaving about 1-inch headspace from the top of the jar. Process in a water bath canner for 10 minutes (or according to your elevation). Let sit for at least 6 weeks before using to allow for the best flavor.
These pickled peppers are great to use with fajitas and Mexican dishes, put in taco meat & stir fry, on sandwiches, in various salads, and much more. We prefer to add these pickled peppers to our cooking along with the pickling liquid to add great taste.
LeeAnn has made a slightly sweeter version of this simply by adding additional sugar to your preferred taste.
#canning #recipes #selfsufficiency

Пікірлер: 61

@Agenda21Truth1 Жыл бұрын

Lucky Girl! Lots of Bell Peppers in the High Tunnel!👍🏼😃

@terryb4807 Жыл бұрын

Your video and audio are perfect. Great how you provide only the info needed to get the job done. I’ve watched many a KZfaq video and most of the content is full of overkill and none essential blah blah blah. Great job ! I have subscribed.

@marilynmainwaring9978 11 ай бұрын

Thank you so much for this incredible video!

@OutdoorsandCountryLiving 11 ай бұрын

You’re welcome! Thank you for your comment.

@RandWFarmstead-TonyWalsh 2 жыл бұрын

I've never heard of that and it looks good, we may just have to try that. Thanks for sharing and have a blessed rest of the week.

@OutdoorsandCountryLiving 2 жыл бұрын

Hi there & welcome! These pickled peppers are so versatile and can be added to many different dishes. We often add them to our cooking (soups, stir fry, Mexican dishes, taco meat, various salads, etc.) including the pickling liquid to add great flavor. Thanks for watching and commenting!

@bparrish517 2 жыл бұрын

Happy to see you’re alive, well and successful with all your plans. Please visit us again sooner!

@OutdoorsandCountryLiving 2 жыл бұрын

Hello 👋 we have been busy with working, homestead duties, raising and processing chickens, gardening, canning, and welcoming our first granddaughter into the world at the beginning of August. We’ve been helping our daughter get settled into the role of motherhood and all that comes with that. We appreciate you watching and look forward to reading your comments. We hope you are well!

@walbiramurray5762 Жыл бұрын

Great video, well explained and easy to follow.,thanks

@OutdoorsandCountryLiving Жыл бұрын

We appreciate you watching and leaving a comment!

@illtrax 2 жыл бұрын

That spice mix is nice. Must taste awesome.

@OutdoorsandCountryLiving 2 жыл бұрын

Thank You! These pickled peppers are very good and nice to have in the pantry. We appreciate your comment.

@BL-jr8tk 2 жыл бұрын

Thanks for the close up after processing. Wasn’t sure if the liquid inside the jar should be boiling like after pressure canning or not!!! I feel better now!!

@OutdoorsandCountryLiving 2 жыл бұрын

You’re welcome! Thanks for watching.

@user-wv6nl5gc4y Жыл бұрын

So my question is - how do you process in a water bath...I guess I'll look for a video on that. Thanks!

@shirleystrinden477 2 жыл бұрын

Hello, good morning from Washington state. New to your channel. That's one thing i haven't done is canned bell peppers. May I ask what you eat them with??or just snack on them like pickles?? Lol" lol forward to more of your videos. Shirley girl!!!

@OutdoorsandCountryLiving 2 жыл бұрын

Hello & welcome! We enjoy using these pickled peppers in Mexican dishes, adding to taco meat, using in various salads, adding to sandwiches, mixing in stir fry, and much more. You could eat them by themselves, however we typically add them to our cooking, including the pickling liquid. Thanks for watching and commenting!

@cut-- 2 жыл бұрын

They do get salted.. I thought so but every recipe I found skipped that step. Thank you for being right !

@OutdoorsandCountryLiving 2 жыл бұрын

For sure they do, otherwise, they would turn to mush. Thank you for watching and commenting. Wishing you good health and many blessings! -Tom & LeeAnn

@daniellebarker7667 2 жыл бұрын

I made some one year with no salt and they were Nasty.

@ryanedwards805 5 ай бұрын

Hi, after sealing all the jars did you then boil them? Where do you store the jars and how long do they last?

@OutdoorsandCountryLiving 5 ай бұрын

The water bath process (boiling and then cooling to seal the lids onto the jars) is what seals the lids. Storing canned goods in a dry, dark, and cool environment is best. Our main large food storage/pantry area is in our basement. As far as the life of the canned goods is concerned, they can last many months to years if canned and stored properly. FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

@michelpaquin6685 10 ай бұрын

Hi folks, Would you recommend some of the whole ingrediente be substituted for ground ones ? Eg. whole all spice berries, whole clover and the cinnamon sticks to a grounded spice ?

@OutdoorsandCountryLiving 10 ай бұрын

The easiest conversion from whole spices to ground is by using 3/4 as much ground as you would whole. Example: 1 teaspoon whole spice = 3/4 teaspoon ground spice. We’ve not used ground spices in this particular recipe, so we can’t say exactly how it works out.

@annetteroberts8505 Жыл бұрын

If your just canning the peppers on there own. Do you have to use salt and vinegar to the jars with the peppers, before bath canning them please xx

@OutdoorsandCountryLiving Жыл бұрын

Hi there! Yes, the peppers must be pickled using the vinegar brine, otherwise they won’t be preserved properly (resulting in spoilage) and will become mush in the jar. If you don’t have vinegar for this, then chopping, placing in freezer bags, and freezing the peppers is the best way to preserve them.

@nancycurtis488 Жыл бұрын

I am looking for a recipe that gives you crisp, sweet pickled peppers like my zgrandma Davis used to make. She died in 1960 at 84 years of age. She and my Granddad Davis married in October of 1897. I would dearly love to have the crisp sweet pickled peppers she made. There is no one left on my daddy’s side of the family so no one left to ask. She was born and raised in southern Illinois. Thanks anyone!

@OutdoorsandCountryLiving Жыл бұрын

Hello. Do you know if they were canned or were they just pickles she made and kept refrigerated without canning them?

@donaldroberson915 2 ай бұрын

Are they going to be crispy and crunchy?

@OutdoorsandCountryLiving Ай бұрын

No, they are on the softer side but work great in many ways.

@technodrone313 2 жыл бұрын

if i dont have dill weed can i use regular weed?

@OutdoorsandCountryLiving 2 жыл бұрын

It’s yours so use whatever you want. Lol Have a great day and thanks for watching.

@jeannej9525 11 ай бұрын

What sort of flavor does this type of brine give the pepper? i am looking to save these peppers for Salsa later.

@OutdoorsandCountryLiving 11 ай бұрын

Personally, I wouldn’t use this specific recipe for preserving peppers for later use in salsa. Simply chopping the peppers and freezing them would serve you better for use in salsa. We use these canned pickled peppers in stir fry, taco meat, Mexican rice, salads, pot roast, chicken salad, etc.

@snypestaylor381 Жыл бұрын

GREAT CONTENT.. CAN ONE DO THE SAME WITH OTHER VEGS ?

@OutdoorsandCountryLiving Жыл бұрын

Absolutely!

@heatherlambert8660 2 жыл бұрын

Can please explain non reactive bowl please? Thanks

@OutdoorsandCountryLiving 2 жыл бұрын

When the term “non-reactive” pot/bowl is used, this is referring to the type of metal from which the pot or bowl is made from. Aluminum, copper, and cast iron are all “reactive” metals. Non-reactive materials are stainless steel, glass, ceramic, and enamel coated metals. When working with acidic foods, using a non-reactive pot/bowl is best. This is because using a reactive metal will cause negative taste changes. Thanks for watching!

@Addys_Catventures Жыл бұрын

I have never been able to grow bell peppers that don't have blossom end rot. Any suggestion? :(

@OutdoorsandCountryLiving Жыл бұрын

Blossom-end rot is due to inadequate calcium in the soil. Once the rot is noticed, it is not reversible. Amend your soil with calcium rich organic matter such as lime, egg shells, wood ash, bone meal, or organic calcium fertilizer. Apply in the fall, allowing to sit over winter and/or apply in the spring a few weeks before planting (working into the soil via tilling). We also add fish carcasses to our gardens after fishing. Using a combination of the mentioned items is our preference. Hopefully this helps answer your question!

@kennethkirby2533 Жыл бұрын

Crush up 2 Tums put in gallon of water. Water plant & leaves will fix it right up. U can also take a small handful of garden lime to a gallon of water,

@user-zx4gn9so3j 8 ай бұрын

I've always wondered how much is a peck of pickled peppers?

@OutdoorsandCountryLiving 8 ай бұрын

😂 well, Peter says a peck is equivalent to 2 gallons. So now we just need to figure out how many peppers this is. Of course the size of peppers is a factor in this case, lol. We wish you many blessings!

@bfray3218 10 ай бұрын

How much vinegar for 21 pints ?

@OutdoorsandCountryLiving 10 ай бұрын

See recipe listed in the video description and adjust accordingly. Click “more” to see the recipe and additional information.

@prophetessjothanette6574 Жыл бұрын

How would you do them without the pickled

@OutdoorsandCountryLiving Жыл бұрын

You cannot preserve bell peppers (or any other peppers) in plain water by water bath or pressure canning, they must be pickled for safety reasons.

@garrycarter8485 6 ай бұрын

HI. THIS MAY BE A DUMB QUESTION BUT WHY DO YOU USE STRAIGHT VINEGAR. I SEE A LOT OF PEOPLE USE WATER AND VINEGAR TOGETHER. I ENJOYED YOUR VIDEO

@OutdoorsandCountryLiving 6 ай бұрын

You could probably dilute if you want but we prefer to do it this way after many years of canning. Mix it up and do what works for you and the way you like. That’s the advantage of learning and canning your own foods. :) Blessings.

@garrycarter8485 6 ай бұрын

THANKS YOU @@OutdoorsandCountryLiving

@Joseph_Dredd Жыл бұрын

If you don't have all the ingredients to "pickle them" as above what are ones options please?

@OutdoorsandCountryLiving Жыл бұрын

What ingredients do you have?

@Joseph_Dredd Жыл бұрын

@@OutdoorsandCountryLiving Only half of them - Apple Cider Vinegar, sugar, salt, garlic cloves. These are the most important for the sauce right? I could get by without the others? :) Thanks for coming back to me.

@OutdoorsandCountryLiving Жыл бұрын

@@Joseph_Dredd what you have is all you need to pickle the peppers. The other flavor enhancers are just that, not required. Make it your own. Thanks for watching!

@Joseph_Dredd Жыл бұрын

@@OutdoorsandCountryLiving Fabulous...looking forward to seeing some more such canning videos. One I'd love to see, if you havent done so already, is Preserving Kimchi! I can make it but the preserving stage is one I keep messing up. and we've shed loads of cabbages this year despite the best attempts of whatever has been chomping through some of them!

@OutdoorsandCountryLiving Жыл бұрын

@@Joseph_Dredd if you’re talking about preserving Kimchi via canning, this would destroy all of the beneficial health properties it holds. All of the live microbes would be destroyed in the canning process (same with fermented sauerkraut and any other fermented food). Fermented foods last quite a long time if stored properly in the refrigerator. But if you are like us, refrigerator space is always the challenge for storing our fermented vegetables. We currently have 4 half gallon jars of fermented sauerkraut in our refrigerator. Also, canning fermented foods results in a softer texture, blah. Not to say it can’t be done, it just voids all the good stuff.