I am very proud of myself....I canned!! Although, I a sure it is really not officially canning. BUT

B

barb_b

Well-known member
non the less, I am very proud. I had lots of my FILs hot hungarian peppers. They were really too hot, and I knew that I would never be able to eat all of them raw. SOO, I ventured into canning a pepper jam. I was soo intimidated, I grew up learning that canning was bad, and could cause botulism, etc. So this was really new to me. I combined a few recipes (including Dawns and Marbelots) and ended up with a great hot pepper relish. It is not at all a jelly or jam, but more of a relish texture. It has a great sweet-sour taste.

I have to admit that I was really out of my comfort zone. I used the "inversion" method; which from what I learned, basically I did not need to process in hot water. All of the jars sealed, and I have them in the fridge. (Minus the one's that my in-laws and parents have taken, when I wasn't looking!) So far, I served it as an appetizer over cream cheese, and I served it over grilled chicken tenders. I only have 2 jars left...((It was a hit!))

I really enjoyed this, it gave me such pleasure to try something completely different...Any thoughts on what else I can jar with this method?? I am not ready to start the official "processing" in the water thing, but will try this approach again.

I think I have inspired 2 other people to "can." My FIL, who was in Hungary at the time when I made this, absolutely loved it!...He has subsequently gone to the store and purchased jars, pectin etc to use with the rest of his peppers. I went to the ShopRite yesterday, to purchase the new lids, additional pectin, and jars and was approached by a woman that was asking if I was a professional canner! She said that it is a lost art, and she grew up canning with her mom, w/ such fond memories. I told her what I made, and I know she also was inspired to try something.

SO, any thoughts or words of wisdom on what I can "Can" with this method?

TIA,

Barb

 
Never used that method but know the feeling. Felt the same way, the first time, in fact every time.

 
barb, you have got to try lemon curd....I can it, but don't can it...

I boil the jars and lids and the put the hot curd in the jars. The heat pulls down and seals the jar...and there is certainly enough acid to make it safe. So I don't "process" it by boiling it for 10 minutes.

The jars last at least 2-3 months with no problems on the shelf. And if you're not comfortable with that, curd also freeze well. Use for pie filling, tarts, add cream for a light mousse, top on scones, lick off your finger...

They are really quite beautiful, those little rows of jarred sunshine.

 
Do you water bath jams, too, Steve? I tried inversion for some of them this year but still use

WB for everything else.

 
Joe, thanks for the link. These look wonderful. Actually, the whole menu sounds wonderful! (I for

(I forgot this post). Thanks for the reminder.

 
I hate to be the spoiler here, but..

Changing recipes when canning can be risky. I'm no expert, and I don't know what the recipes are that you used. You said that this is more like a relish, so chances are it's ok. With a relish you need enough vinegar to make it acid enough, and with jam the sugar is sufficient to suppress bacterial growth; but most recipes have been worked out to make sure they're safe.
A number of years ago a Mexican restaurant in Pontiac, Michigan served their homemade green pepper salsa and caused the largest botulism outbreak known in history.
I may be wrong, but I'm leery of unprocessed canned peppers.

 
Very much appreciate the guidance/suggestions and support. I am excited about making something new.

When I mentioned I changed the recipe, I just added more hot peppers, and did not measure them out. We are down to one jar, it really was a fun way to maximize the use of my FILs peppers.

My next adventure may be to learn how to process in water...Although I admit, I am a little intimidated....

Thanks for all the suggestions/PMs....

Barb

 
don't be intimidated! WB canning is easy, just set everything out and time it! Read the Ball Book

for guidelines of safety.

 
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