Comments on: Canned Hot Pepper Rings

By: JenniferM

JenniferM — Sun, 23 Oct 2011 23:24:12 +0000

Thanks, Kim! Hot mustard? Now THAT sounds good! I’ll have to look for a recipe.

By: Kim

Kim — Sun, 23 Oct 2011 22:53:45 +0000

Your peppers look delicious! I’m into organic gardening and just learning how to preserve my crop! We have tons of peppers, I make hot mustard with them, but want to just have the canned peppers too! Thanks for sharing your simple receipe!!

By: JenniferM

JenniferM — Sun, 09 Oct 2011 23:15:44 +0000

Awww, thanks, Virginia! I’m glad you found them easy to get canned!

By: Virginia

Virginia — Sun, 09 Oct 2011 21:47:50 +0000

I found and used the canning of the banana peppers today and it was so easy. Thank heavens that others are willing to put their items on the web. They are super great and very easy. Thank you Jennifer M. Good canning.

By: Danny ED

Danny ED — Thu, 02 Sep 2010 00:36:20 +0000

WoW iam so glad I googled this my pepper crop is going wild an I need ed this recipt and am going to try it..Thank You Jenn….I tryed to do dill pickles cold pack method was a washout…..If you you have a Good one for CRISP DILLS Please forward it to Me TY again I have been cooking for 26yr and look forward to broden my talents in canning Please help if you have ANY cook tip and recipt Danny Edward Gorman

By: JenniferM

JenniferM — Thu, 19 Aug 2010 00:39:13 +0000

Thanks, Carla, for the awesome tip!

By: Carla

Carla — Wed, 18 Aug 2010 14:51:11 +0000

I get away from the water bath method by placing the sealed jars in my oven at 350 until the water starts to boil (usually 15-20 minutes). Works for pickles – should work for this as well. I still also heat the brine, jars and rings, etc.

By: Stina

Stina — Wed, 04 Aug 2010 03:15:26 +0000

I am not sure about the alum. Exactly, what is it? …and why do you need it in the peppers? What does it do for them? I appriciate any advice you could give me.

By: JenniferM

JenniferM — Sat, 25 Jul 2009 16:36:16 +0000

Hi Craig,

I asked my mother about freezing recently because I wanted to cut up and freeze some sweet peppers. She said that you can do that; however, they will be pretty much useless except in say a soup or something because they get really soft/mushy.

In regards to your last question, I don’t know, but I will ask around.

By: Craig

Craig — Sat, 25 Jul 2009 14:59:31 +0000

Hi again,

I have an idea as an alternative “to-water-bath or not-to-water-bath”. Since there are 3 camps on the subject: 1)those who do not, 2)those who do, and 3)those who think pressure canning is the only way…what would happen if you froze whole peppers and then canned smaller amounts, to be refrigerated, as you ate jars? Would freezing cause peppers to be soggy when thawed and then hit with hot brine…or if you’re going to refrigerate each jar as you make them, is it necessary to heat the brine (other than for dissolving the salt, etc.)? Has anyone tried this?