What are the best tips for canning hot peppers?
primary concerns when canned hot peppers include sterilization of eyelids and glasses in which the peppers are preserved. Domestic foods that are incorrectly processed risk the development of bacteria of deadly botulism. It could be assumed that hot peppers are safe from a bacterial invasion because of the spicy nature of vegetables, but the exact opposite is true. Hot peppers have naturally low content and low acid foods must always be exposed to pressure and heat to ensure safe preservation.
The first step in the canning of hot peppers involves protection of hands and eyes. Many peppers, especially the hottest varieties such as habneros and bhut jolokia from northeastern India, can cause serious burn on bare skin. It is best to wear rubber or latex gloves when handling pepper and is particularly important to avoid facial or eyes touch. A substance known as capsaicin causes heat to its own most peppers. Direct exposurepric with the strongest concentrationE capsaicin usually leads to extreme pain, blisters and maybe even blindness.
hot peppers should be prepared before canning. The most common method of preparation for small peppers begins with the peeling of outer skin. Cut the peppers longitudinally and then bake them in the oven Fahrenheita 400 degrees (204 degrees Celsius) until the skin blisters are. Allow the peppers to cool, immerse them in icy water and then peel off the skin. The big pepper should be a neighborhood first.
containers used for preserved peppers should be sterilized before filling. Wipe the tops of glasses, lids and tightening bands. Closed containers should be placed on a stand on a pressure canned container containing 2 inches (5.08 cm) of water. Close the pressure preservative lid, turn the heat to high and sterilize the containers according to the manufacturer's instructions. Top tables Provide precise times for sterilization containers and canned hot paPriky in the pressure stove is also available on the Internet.
After the containers have been sterilized and cooled, they can be freely full of peppers. Pour boiling water into glasses and stop when the water level is 1 inch (2.54 cm) from the lip of the container. Place the lids on the glasses, screw it into the lid tightening bands and process them in the canning room according to the manufacturer's instructions. Peppers that have been preserved in such a way are safe for consumption for at least one year.