Monday night I was honored to be asked to teach a canning class for my church’s Mom’s Group, MOMentum, at the home of a new friend. I knew about this class several months ago, a fact that did not discourage me from my typical procrastinating style. I started thinking about the class a week in advance, but it wasn’t until about a day before the actual class that I finally decided on WHAT to can! I had to keep it simple since it was an introductory class, I also needed to keep it short since it was an evening class and well, everyone has lives outside of food preservation.
Also, my fabulous in-laws gifted me with an entire bowl of what we all thought were banana peppers. I discovered this honest mistake at the expense of my poor one-year-old’s reaction to chomping down on a pepper ring. I quickly tasted the offending ring and realized that this was no innocent banana pepper! This baby was HOT! And my baby was MAD! I’m pretty sure she’s scarred for life over peppers, and there’s a good chance she’ll never trust me again. Mama duped her, ain’t no two ways about it!
Anyway, I digress. So I settled on pickling these spicy peppers since I had them, and also because the recipe is simple, and they only needed to process for 10 minutes. Perfect! I washed and cut them all into rings before the class. I brought samples of everything I have canned this year, which looked kinda cool on my friend’s counter, I have to admit. I brought my pressure canner, mostly because I wanted to show it off, but also because I really have no desire to use my “borrowed” boiling-water canner anymore. The pressure canner is taller, and I never have the concern that it will boil over like I did with the boiling-water canner. Since I can use my pressure canner AS a boiling-water canner, why not?
The class went well! I’m not a natural teacher, despite the fact that I used to be a musical theater actress in high school and college. I get wildly nervous standing on the same floor as my peers, trying to get information from my brain out of my mouth in a coherent manner. Being up on a stage with rehearsed lines… way different. At any rate, we all had a lot of fun, and I think I was able to sputter out the basic steps of canning.
It did occur to me, however, that although the steps are usually included with my recipes in my posts, I really should have a specific page dedicated to them.
More harvest posts are coming as well, I have been canning nearly every day for about two weeks and have lots to share with you! For now, here is the recipe for Hot Pickled Peppers!
Hot Pickled Peppers (Recipe adapted from the Ball Complete Book of Home Preserving)
What you will need:
- 2 lbs hot yellow peppers
- 6 cups white vinegar
- 2 cups water
- 3 cloves of garlic, crushed
- Heat jars in boiling-water canner
- Place lids in small saucepan, simmer (not boil) until ready to use
- Wash peppers and slice into rings. Consider wearing gloves while doing this step, otherwise avoid touching anything on your face for the rest of the day!
- In a large stainless steel saucepan, combine vinegar, water and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes, until garlic flavor has infused the liquid. Discard garlic.
- Pack peppers into hot jars to within a generous 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace if necessary. Wipe rim, center lid on jar. Fingertip-tighten rings.
- Place jars in canner, ensuring they are covered by water by at least 1 inch. Bring to a boil and process for 10 minutes. Turn off heat, remove canner lid. Wait 5 minutes, then remove jars to a towel on the counter, cool, label and store.