Canning Hot Peppers Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
2 cup: Hot peppers, any kind
Olive oil, extra virgin
1: Garlic clove, chopped, opt
6 Drops: lemon juice, opt
Directions:
Hot tomales!!! Turn them into hot pimentos. Split and remove seeds and
veins and stems, Saute with garlic in extra virgin olive oil until
tenter but not brown, pack still hot peppers tightly into jar leaving
1/2 inch headroom. Meanwhile heat 1 cup E V olive oil in sauce pan to
300 degrees, using a pointed knife pierce a hole down the center of
the peppers to the bottom of the jar, pour the hot oil into this hole
a little at a time to avoid boil over, fill the jar to 1/4 inch from
the top slowly. Wipe the jar top and sides with a paper towel and
apply the cap tightly.
No further processing is needed. The jarred product is shelf stable
(check for the requisite depressed lid). Be sure to sterilize the lid
at the very least, the hot oil will sterilize the jar and peppers.
I call this in the jar processing. Pierre!!!!
PIERRE LARUE
Prodigy BB 11/09/93
Source from luhu.jp
veins and stems, Saute with garlic in extra virgin olive oil until
tenter but not brown, pack still hot peppers tightly into jar leaving
1/2 inch headroom. Meanwhile heat 1 cup E V olive oil in sauce pan to
300 degrees, using a pointed knife pierce a hole down the center of
the peppers to the bottom of the jar, pour the hot oil into this hole
a little at a time to avoid boil over, fill the jar to 1/4 inch from
the top slowly. Wipe the jar top and sides with a paper towel and
apply the cap tightly.
No further processing is needed. The jarred product is shelf stable
(check for the requisite depressed lid). Be sure to sterilize the lid
at the very least, the hot oil will sterilize the jar and peppers.
I call this in the jar processing. Pierre!!!!
PIERRE LARUE
Prodigy BB 11/09/93
Source from luhu.jp