I know this video is older, but you don't have to boil the lids anymore! They actually have been advising against it for a while. Also, I would de-bubble with a chopstick for those. Tapping the sides does not help all that much, as the peppers need to be moved around a little. Your jars of peppers are beautiful!! I love the way you explain everything and point out all the safety measures. Great job!!!
I just got an early bd gift from my daughter, 2 packs of canning jars and a new canner.. I’m going to try and chunk up my deer meat this year and can it.. I’ve tasted canned meat before and it was so tender, maybe I’ll put a ring of banana pepper from my garden in the jar.. wonder how much would be needed.. sounds good tho, with today’s economy venison is the way to go
You mentioned being a gardener, keep the seeds and they will grow next year. Something I tried this year, I needed bell pepper seeds for the garden $1.90 for 30 seeds. I need a green pepper for chili so I went to the produce and got a pepper .74 cents it had roughly 90 seeds in it. Since I was planting anyway I decided to try both seeds, they all germinated at the same rate and both are in the garden growing green peppers. I'll never buy plants or seed again. As long as it doesn't come from overseas and gets radiated coming into the country it will grow.
NO, NO, NO! Keep the Pepper Plant!! Transplant it into a pot you can store in the garage. Take ALL leave off, gently. Then transplant it back to your garden area in the normal time of planting the next year. MIGARDENER shows this in his video. IT WORKS! You get a head start on getting peppers because the plant is fully established and can produce fruit much quicker! Be sure to fertilize to give the plant a boost too!!
@@turdferguson5300 When you say you are planting by the Almanac, what it really is involves planting by the phase of the moon. The moon's gravity is strong enough to cause our ocean tides. Therefore it stands to reason it could have an affect on a seeds ability to sprout, etc. On Amazon there are books to better explain the process of how and why to plant by the moon. I even have a handy dial tool that I can match up the calendar and it will tell me what phase we are in and what you should plant. Pretty handy when garden planning on paper
@@classicrocklover5615 Exactly and it does make quite a difference. One year while Dad was still alive I planted okra with the signs. Two weeks later he decides we need more okra so in the next row over he planted more. In the same soil, under the same environment, the first row produced more and grew taller.
I’ve found that the banana peppers are delicate and end up too soft for me if I slice them when I can them. So I cut my slices about 1”. I also like to mix the different peppers together. They look so pretty in the jars. Then I use grape leaves in the jars to keep the freshness, but not everyone has access to grape leaves.
@@GreatLakesPrepping I want to update my comment, I tried these banana peppers a few weeks ago, and they were absolutely delicious!! So now I’m growing my own banana peppers, got 30 peppers from one plant and will be using this same method from now on! Thanks for sharing the recipe and method!!
Just an FYI…. Once you’ve determined that the seal is good, it is recommended that you remove the rings. This will give you piece of mind at the time you decide to take it off your shelf and the jar is still sealed securely! This is common practice among season canners for any canning… water-bath or pressure.
Yes! Because sometimes, if the jar goes bad and becomes unsealed, if the ring was left on it could eventually lightly seal again (due to temperature changes), and you'd never know otherwise!
Thank you for the direct approach (y) Very helpful as i was able to pause & play easily through my 1st time canning without a lot of fluff & nonsense to filter through.. Well done sir and much appreciated.
Great video. Thank you for the tips. My wife and I will be canning tomorrow. One suggestion, once you cut the "cap" off three or four peppers you can slice them all at once saving some time. Keep up the good work! 🌶+ 🫑 =☺
Processed my peppers (jalapenos, serranos, hot Hungarians), today! Look forward to popping the tops and consuming delicious pickled peppers! Thanks, GLP!
You can also use fresh grape leaves if you have access to them instead of the calcium chloride for crispness. The tannins in the leaves makes the veggies crisp.
I'm glad to see someone else using the calcium chloride. I'm overseas, and tried to order the "pickle crisp" everyone seems to mention and it is astonishingly expensive imported into the UK (or on th UK Amazon, etc.). However, I looked at the ingredients and, presto (!), like you I am using it out of a little bag for vastly less money. It is specifically food grade and appears to also be used in dairy and brewing so wasn't hard to find. But, as it is a new prodcut to me, it's really good to get that little boost of confidence from seeing someone else use it. Thanks!
For sure! When I started using it, I was trying to find a reason that I shouldn't, but like you said.... it's the exact same chemical name and everything. Some genius just decided to put it in a little spice container, label it "pickle crisp" and charge 10x for it!
@@GreatLakesPrepping Yes, indeed. I made a small batch of Dilly Beans, half with and half plain, so will be able to see what difference there is this year. :-)
4 and peppercorn. I love this idea and i am saving seeds as well except for pepper and tomatoes. Afraid of the cross pollinating since it's in a small area
Funny how I was looking to see what kind of brine to pickle my peppers with! We grew more peppers this year and they’re producing like crazy! Just finished 3 batches of pickles… ♥️👍🙏🇺🇸🤓
You could use a spoon to scoop the seeds and membranes out. I like to can mine in long slices sometimes just for something different. The banana and jalapeños are good canned together too.
Thank you for a great video !!!! I have lots of peppers from my garden. I really liked your method. So happy to try this way of canning as well. Thanks again for your awesome video ♡
Just found your channel! New subscriber. I like the way that you explained the process. Thank he way you speak is easy and pleasant to listen to. Thank you for sharing!!
Perfect timing! I've been looking for a way to can my sweet banana peppers I grew this year. I'll definitely try this easy method. Thanks for sharing. 😀
My thing about bubbles is that there’s a gap at top “with air “ so as long as you don’t leave too much space at the top , what little bit of bubbles will just add to the air space. I roll my jars after they process just to get everything settled in the jars. But a good video.
Thanks.i stumbled apon your channel and I just had to watch.tjos is my first time growing banana peppers and jalapenos.i found your video very informative.
I've never made pickled peppers. I need to give it a try. I make great salsa and once touched my eye after cutting habaneros. Ouch! Cheers from Minnesota!
Gotta be careful with calcium chloride because it does react with moisture in the air. Maybe separate the big bag of pickle crisp into several jars and then draw the air out of each. I use the Foodsaver jar sealer lids and plumb the air out with their Freshsaver pump.
Roll your pepper under your hand on the cutting board with just a little pressure, it loosens the insides, making it easier to remove them. You are removing a lot of the heat from the peppers by not using the insides as well.
I’ve never boiled my hot pepper cans in boiling water. I fill them up with Star’s pepper juice and put them on a shelf in the basement. Never had an issue. Never used calcium chloride either. Great a year later.
I'm not sure what star's pepper juice is. But if you're storing vegetables at room temp without having done a proper heat canning procedure, it's.... really dangerous. Consider yourself lucky that you haven't gotten very sick. If I correctly understand what you're describing, it's simply crazy.
#Silver 🎯❤️🇺🇸. Spot-on for canning. If the crap 💩 doesn’t hit fan this week then that can be the next prepping action. However, I do have vegetable plants growing in the yard so something is better than nothing and the panty and deep freezer is full
Don't put peppers out before soil is 65 plus degrees the plants do get stunted.and mulch might help you Thank you for the teaching and I'll be putting my large peppers in jars
Nice video - just tried canning for the first time last week, so good to see some confirmation that I did things right. :-) 2 questions - why different brines for the different peppers? Does it make that much of a difference in the final product? And I used about a 1:1 ratio of vinegar :water - you're using about a 3:1. Does that make them super acidic, or why use such a heavy vinegar ratio? Thanks!
Well sir , I just watched and I'll say that's just about exactly how i Pickel jalapenos although i cut mine quite thick. Probably 1/2 to 3/4 inch. My experience has been some jars of Jalapenos turn out quite tame and others have a real bite. Your thoughts on my last statement please and thanks.
Super simple suggestion: rather than digging in vain to try to get the seeds and core out, just cut the pepper in half! You can then just push the seeds, etc out with your finger, then cut them into rings. I keep seeing people struggle in video after video trying to accomplish what should be a very simple procedure. The bulk of the core is confined to the top half of the pepper. The "pointy end" has very little and a quick scoop with the paring knife cleans it right out.
One can eliminate the sugar from your recipe right? I don’t see sugar as an ingredient on retail purchased bottled hot peppers. Just peppers, water, vinegar, salt and calcium chloride.
For those that don't know, always wear protective gloves when slicing jalapeno peppers. I learned the hard way and stayed up most of the night soaking my hands in cold water trying to relieve the burn.
I am glad I am not sensitive to peppers like that. Makes cutting and working with peppers or kimchi paste so much easier.... however, the problems do occur if say I rub my eyes or nose... not pleasant.
FYI I just had this happen and had to look up how to make it stop. Wash your hands in HOT water, hot as you can stand, to open your pores and let pepper juice out of your skin, alternate between scrubbing with an oil/grease cutting dish soap, and then scrubbing hands with olive oil mixed with salt. I alternated about 6-7 times. It completely took the burning pain away.
@@jennifergray5499 The Great Lakes region includes a few states and a little bit of Canada. But yes Michigan is where I'm at, which is right in the middle of most of the great lakes.
Howdeee, Great Lakes Prepping!!! I’m a newbie to canning and this question is probably not necessary but I think I know the answer … I didn’t see you add Calcium Chloride to the banana peppers but you did (correct?) I guess I’m just a little annal being new to this and have not canned peppers before. I’m sorry for asking but I just want to do things correctly. Thank You.
For smaller batches, you can use a microwave for the initial sterilization of the jar(s). Just fill the jar 1/4 full of water and put plastic wrap on the top. Let the microwave boil the water and the steam will cure the rest. It only takes about 2 minutes per jar to sterilize.
Thanks for the video with good explanation. I'm trying to learn this skill, but still have a few questions specifically around how "hand tight" to screw on the rings. Your video made me question that even more around the 15:00 min mark when you put the jars in the pot submerged. Several of your jars have a constant stream of air bubbles coming out which means that the pot water is displacing that air and going into the jars. Is that normal? I wouldn't think you would want them to be able to mix like that.
Hi Victor. This is normal. A big part of this process is as the contents inside the jar heat up, any air in the jars are basically forced out. The lids/rings are constructed in such a way that allows stuff to come out of them, but not go in. Water isn't displacing the air; the air is being pushed out by pressure.
thanks for this, i have a small crop of banana peppers this year that i was wondering what to do with :). When i do my chillie and onion pickling (and also homebrew), i sanitise everything with chemsan (starsan in the usa) as i really dont like dealing with and fishing jars or bottles out of boiling water, and have never had any problems so far. What are your thoughts on this as an alternative to your method. thanks
Hi Bob. I don't have any experience or knowledge in alternative ways to sterilize jars other than with steam/boiling water for heat canning. Unfortunately I can't speak to those methods.
@@GreatLakesPrepping thanks anyway - FYI, chemsan (and starsan) and foaming sanitisers, you clean/wash the items first, then mix 10ml per 5 litres of water in a bucket and dip/wash the items that need sanitising, them leaving for 10 mins. you then drain (don't wash, don't fear the foam) and hey presto you are good to go. IMHO much simpler, faster and safer. you can keep the 5lts of liquid for a while and dont need to pour it away after, so it can be re-used. maybe you may like to give it a go sometimes, i never boil now, or use bleach, and have never had any preserved food or wine go bad on me. GL
Question, Why did you use two different brines? and which do you prefer? On getting the bubbles out of the jars I find a chop stick works well too and it's small so as to not push everything out of the jar.
I could have used the same brine for both, but I like these different versions for the different peppers. If you were going to use only one, I'd suggest the sweeter version.
It can be. I just use 2 slightly different recipes for these different peppers for flavor reasons. But you could use either recipe for either pepper if you like.
I know this video is older, but you don't have to boil the lids anymore! They actually have been advising against it for a while. Also, I would de-bubble with a chopstick for those. Tapping the sides does not help all that much, as the peppers need to be moved around a little. Your jars of peppers are beautiful!! I love the way you explain everything and point out all the safety measures. Great job!!!
a tsp of tumeric in each jar will save you buying calcium chloride...adds a yellow color to the water and gives the peppers a crunch...
Thanks for that tip! 🎉
Best part of canning hot peppers is the juice. Frying deer back strap slices in the juice of canned peppers is heaven
I haven't done that before. Looks like I have something to try this November!
I just got an early bd gift from my daughter, 2 packs of canning jars and a new canner.. I’m going to try and chunk up my deer meat this year and can it.. I’ve tasted canned meat before and it was so tender, maybe I’ll put a ring of banana pepper from my garden in the jar.. wonder how much would be needed.. sounds good tho, with today’s economy venison is the way to go
Bamboo skewers and chipsticks make handy debubblers for tight small spaces.
You mentioned being a gardener, keep the seeds and they will grow next year. Something I tried this year, I needed bell pepper seeds for the garden $1.90 for 30 seeds. I need a green pepper for chili so I went to the produce and got a pepper .74 cents it had roughly 90 seeds in it. Since I was planting anyway I decided to try both seeds, they all germinated at the same rate and both are in the garden growing green peppers. I'll never buy plants or seed again. As long as it doesn't come from overseas and gets radiated coming into the country it will grow.
Love this! It's so sad that we aren't teaching every generation how to grow food and harvest seeds from food.
I took green onions and cut off root replanted
NO, NO, NO! Keep the Pepper Plant!! Transplant it into a pot you can store in the garage. Take ALL leave off, gently. Then transplant it back to your garden area in the normal time of planting the next year. MIGARDENER shows this in his video. IT WORKS! You get a head start on getting peppers because the plant is fully established and can produce fruit much quicker! Be sure to fertilize to give the plant a boost too!!
@@turdferguson5300 When you say you are planting by the Almanac, what it really is involves planting by the phase of the moon. The moon's gravity is strong enough to cause our ocean tides. Therefore it stands to reason it could have an affect on a seeds ability to sprout, etc. On Amazon there are books to better explain the process of how and why to plant by the moon. I even have a handy dial tool that I can match up the calendar and it will tell me what phase we are in and what you should plant. Pretty handy when garden planning on paper
@@classicrocklover5615 Exactly and it does make quite a difference. One year while Dad was still alive I planted okra with the signs. Two weeks later he decides we need more okra so in the next row over he planted more. In the same soil, under the same environment, the first row produced more and grew taller.
I'm enjoying the high speed slicing of the peppers. Avoids boredom yet still allows the zen of all those slices. Thanks..🙂
I’ve found that the banana peppers are delicate and end up too soft for me if I slice them when I can them. So I cut my slices about 1”. I also like to mix the different peppers together. They look so pretty in the jars. Then I use grape leaves in the jars to keep the freshness, but not everyone has access to grape leaves.
A grape leaf at the bottom of the jar will also keep anything your pickling crisp
Will a Muscadine leaf work? They known as southern grapes.
@@plsjones I would think so, what you are after in grape leaves or bay leaves are the tannins
I try it didn't work for me
Ha! I've tried pickle recipes that called for them on top. Actually had no idea what they were being used for!
Bay leaf user here.
Way better information and explanations than other canning videos I’ve watched. Thanks for that!
Thank you William, I appreciate that.
@@GreatLakesPrepping I want to update my comment, I tried these banana peppers a few weeks ago, and they were absolutely delicious!! So now I’m growing my own banana peppers, got 30 peppers from one plant and will be using this same method from now on! Thanks for sharing the recipe and method!!
@@Dabosfotos That's awesome! Thanks for the update William
I use a bread and butter mix on both. Awesome!!!!
Just an FYI…. Once you’ve determined that the seal is good, it is recommended that you remove the rings. This will give you piece of mind at the time you decide to take it off your shelf and the jar is still sealed securely! This is common practice among season canners for any canning… water-bath or pressure.
Yep, I always remove the rings.
Yes! Because sometimes, if the jar goes bad and becomes unsealed, if the ring was left on it could eventually lightly seal again (due to temperature changes), and you'd never know otherwise!
Great job and 100% spot on about the calcium chloride. On small jars like this I use a chopstick or skewer to work and air out of jars. 👍
Might I suggest putting the jars in a flat box and set it on the washer for a load to get the bubbles out??? Or dryer???
Great advice! I had a problem with my small jars but this will work great next time.
Roll the peppers on a cutting board with a little pressure before topping them to break the ribs. It makes the ribs and seeds easier to remove.
Great idea! 🙏
But makes them less crunchy.
Thanks 👍😊
I tried that and the peppers were getting crushed even doing it softly.
Learn something new every time I watch canning videos. Thank you!
I canned both togather in one jar. YUMMIEST
Great video, I love pickled jalapeños and my wife loves banana peppers 😁 this was right up our alley.
Thanks, glad you enjoyed!
I find using a chopstick to get my seeds out makes it easier and safer🙂
Thank you for the direct approach (y) Very helpful as i was able to pause & play easily through my 1st time canning without a lot of fluff & nonsense to filter through.. Well done sir and much appreciated.
You're welcome, Robert. I'm glad it was helpful.
I run an apple corer down peppers if I don't want the seeds. Works primo.
Great video. Thank you for the tips. My wife and I will be canning tomorrow. One suggestion, once you cut the "cap" off three or four peppers you can slice them all at once saving some time. Keep up the good work! 🌶+ 🫑 =☺
Bay leaves work well
This is the first year I have canned peppers and I want to try this way with my next batch. Thank you for sharing!
Thanks for the video! Did 9 jars today. My potato peeler came in handy to clean out the insides (well mostly) lol.
the difference between your peppers and store bought is that yours are better since they were not fed with chemicals
My peppers get that about that big.. depends on the variety.
Processed my peppers (jalapenos, serranos, hot Hungarians), today! Look forward to popping the tops and consuming delicious pickled peppers! Thanks, GLP!
You can also use fresh grape leaves if you have access to them instead of the calcium chloride for crispness. The tannins in the leaves makes the veggies crisp.
600 9
My mom used to use black currants or tart cherry leaves
There are no vegetables in the video
I've tried the grape leaves before and it didn't work gor me. Now I just dry, grind and put in a shaker.
How many grape leaves would you use?
We do the same with hot banana peppers. Excellent flavor.
I'm glad to see someone else using the calcium chloride. I'm overseas, and tried to order the "pickle crisp" everyone seems to mention and it is astonishingly expensive imported into the UK (or on th UK Amazon, etc.). However, I looked at the ingredients and, presto (!), like you I am using it out of a little bag for vastly less money. It is specifically food grade and appears to also be used in dairy and brewing so wasn't hard to find. But, as it is a new prodcut to me, it's really good to get that little boost of confidence from seeing someone else use it. Thanks!
For sure! When I started using it, I was trying to find a reason that I shouldn't, but like you said.... it's the exact same chemical name and everything. Some genius just decided to put it in a little spice container, label it "pickle crisp" and charge 10x for it!
@@GreatLakesPrepping Yes, indeed. I made a small batch of Dilly Beans, half with and half plain, so will be able to see what difference there is this year. :-)
Instead of pickle crisp, you can use turmeric and Bay leaves!
4 and peppercorn. I love this idea and i am saving seeds as well except for pepper and tomatoes. Afraid of the cross pollinating since it's in a small area
Well done sir.
Funny how I was looking to see what kind of brine to pickle my peppers with! We grew more peppers this year and they’re producing like crazy!
Just finished 3 batches of pickles…
♥️👍🙏🇺🇸🤓
You could use a spoon to scoop the seeds and membranes out. I like to can mine in long slices sometimes just for something different. The banana and jalapeños are good canned together too.
Thanks for the tips ☝🏽got a good variety of peppers on the go right now😉👍🏾
Thank you for a great video !!!! I have lots of peppers from my garden. I really liked your method. So happy to try this way of canning as well. Thanks again for your awesome video ♡
Thanks Kimberly, I'm glad it helped!
Just found your channel! New subscriber. I like the way that you explained the process. Thank he way you speak is easy and pleasant to listen to. Thank you for sharing!!
Thanks, I really appreciate that!
Perfect timing! I've been looking for a way to can my sweet banana peppers I grew this year. I'll definitely try this easy method. Thanks for sharing. 😀
That's great! Thanks Kat
Great video! I’ve got tons of Hungarian wax peppers I think I’m going to use this recipe
For those. Thanks so much!
Thanks Isabelle, you're welcome!
I make cowboy candy with my peppers. Very simple and so good.
Do you have a video on how to make this?
My thing about bubbles is that there’s a gap at top “with air “ so as long as you don’t leave too much space at the top , what little bit of bubbles will just add to the air space. I roll my jars after they process just to get everything settled in the jars. But a good video.
Enjoyed your video. I have been saving Seeds for years. They always Generate and grows healthy plants.
Thanks
Thank you Barbara. Nothing better than fresh!
Thank you for this and also all the tips in the comments other viewers provided. So helpful! ✌️
Love your Canning videos! They are so straight forward :)
Thank you!
Thanks.i stumbled apon your channel and I just had to watch.tjos is my first time growing banana peppers and jalapenos.i found your video very informative.
Thanks! I'm glad you found the video useful
Lovely stuff those yellow peppers look lovely!
Nice video. I can a lot as well. For those who wanted to know yes you can use a smooth top electric stove to can. Use the larger eye on the stove.
Thank you i did them 3 weeks ago and i tasted them today really good and not sweet like cowboy candie
Thanks Annie. Yea I was definitely going for more of a "Jalapenos like you'd get on nachos at a restaurant" more-so than the sweet "candy" jalapenos.
I've never made pickled peppers. I need to give it a try. I make great salsa and once touched my eye after cutting habaneros. Ouch! Cheers from Minnesota!
Oh no! Habanero to the eye is about the last thing I'd want to experience!
Good instructions using approved canning procedures.
Thank you for telling me about calcium chloride. Pickle crisp is very expensive!
You're welcome!
Very spot on
Thanks for sharing. I think you would need a corrugated blade on a mandolin to get the nice crinkle cut rings.They all taste the same either way.
Gotta be careful with calcium chloride because it does react with moisture in the air. Maybe separate the big bag of pickle crisp into several jars and then draw the air out of each. I use the Foodsaver jar sealer lids and plumb the air out with their Freshsaver pump.
Thanks
You can use a skewer to debubble.
Excellent video. You help to answer a couple of my questions. Thank you!!
Thanks👍🏾
Roll your pepper under your hand on the cutting board with just a little pressure, it loosens the insides, making it easier to remove them.
You are removing a lot of the heat from the peppers by not using the insides as well.
I’ve never boiled my hot pepper cans in boiling water. I fill them up with Star’s pepper juice and put them on a shelf in the basement. Never had an issue. Never used calcium chloride either. Great a year later.
I'm not sure what star's pepper juice is. But if you're storing vegetables at room temp without having done a proper heat canning procedure, it's.... really dangerous. Consider yourself lucky that you haven't gotten very sick. If I correctly understand what you're describing, it's simply crazy.
I've been doing a lot of Prepping and Canning on my channel as well , thx 4 sharing
Well done !
Crinkle cutter works better with solid objects like cucumbers or potatoes. Great vid. I’ll be pickling later
#Silver 🎯❤️🇺🇸. Spot-on for canning. If the crap 💩 doesn’t hit fan this week then that can be the next prepping action.
However, I do have vegetable plants growing in the yard so something is better than nothing and the panty and deep freezer is full
I make them all the time. Don't need to boil. If you are using soon. I pickle over night. Banana rings on my pizza.
Great video.am going to make. We easier,cheaper,than buying
Don't put peppers out before soil is 65 plus degrees the plants do get stunted.and mulch might help you
Thank you for the teaching and I'll be putting my large peppers in jars
Nice video - just tried canning for the first time last week, so good to see some confirmation that I did things right. :-) 2 questions - why different brines for the different peppers? Does it make that much of a difference in the final product? And I used about a 1:1 ratio of vinegar :water - you're using about a 3:1. Does that make them super acidic, or why use such a heavy vinegar ratio? Thanks!
You need the acidity to water bath can. Do yourself a favor and buy yourself a canning cookbook so you know you’re doing it right.
Well sir , I just watched and I'll say that's just about exactly how i Pickel jalapenos although i cut mine quite thick. Probably 1/2 to 3/4 inch. My experience has been some jars of Jalapenos turn out quite tame and others have a real bite. Your thoughts on my last statement please and thanks.
Make cowboy candy with the jalapeños. It’s awesome! I have a great recipe.
I actually made a separate video about that very thing!
Great video
Thanks!
Nice Job, Thanks for the Brine recipe and Cook times.
Crinkle cut knives are more for solid type veggies; potatoes, cukes and Zukes.
Super simple suggestion: rather than digging in vain to try to get the seeds and core out, just cut the pepper in half! You can then just push the seeds, etc out with your finger, then cut them into rings. I keep seeing people struggle in video after video trying to accomplish what should be a very simple procedure. The bulk of the core is confined to the top half of the pepper. The "pointy end" has very little and a quick scoop with the paring knife cleans it right out.
Well done. Thank you.
One can eliminate the sugar from your recipe right? I don’t see sugar as an ingredient on retail purchased bottled hot peppers. Just peppers, water, vinegar, salt and calcium chloride.
Got a feeling u need to slice with the Kringle cut blade, not chop for it to work but agree still seems like a gimmick. Mandolin works great too
Yea, the problem with the krinkle knife is that you can't really slice. The blade has to come straight down.
For those that don't know, always wear protective gloves when slicing jalapeno peppers. I learned the hard way and stayed up most of the night soaking my hands in cold water trying to relieve the burn.
One of those hard-earned life lessons!
Thanks Pat
I learned the hard way too, but found out that milk worked way better just like when you eat something too spicy.
I am glad I am not sensitive to peppers like that. Makes cutting and working with peppers or kimchi paste so much easier.... however, the problems do occur if say I rub my eyes or nose... not pleasant.
FYI I just had this happen and had to look up how to make it stop. Wash your hands in HOT water, hot as you can stand, to open your pores and let pepper juice out of your skin, alternate between scrubbing with an oil/grease cutting dish soap, and then scrubbing hands with olive oil mixed with salt. I alternated about 6-7 times. It completely took the burning pain away.
Pickled pepper ring in pint jars, Pickled pepper rings in pint jars, Pickled pepper rings in pint jars 😂
Great video, thanks!
The plastic canning jar storage lids might also be helpful to get the bubbles out.
Might want to try a mandolin that has a crinkle cut blade option
my favorite combo of peppers!! love it💜
I canned pickled eggs same way. I boiled the jars for 20 mins. How long will the eggs last if I store them in my frig? with lids sealed tight
That pepper is the variety you grow. Look for mucho nacho jalapeño or giant jalapeño
nice
Nice job
Cool.......you're a lefty.. lol. 🙂 great video. Have a nice day
Thanks Jennifer. I am indeed a lefty!
@@GreatLakesPrepping I didn't get an A in geography... great lakes... Michigan? I'm west coast 😎 happy Sunday
@@jennifergray5499 The Great Lakes region includes a few states and a little bit of Canada. But yes Michigan is where I'm at, which is right in the middle of most of the great lakes.
Welp..i guess I've been using my canning tongs upside down....😂
😂😂😂
Use this for jalepeno, Anaheim, Fresno, Thai chilis
Also habaneros
Vinager is the key. Lil water. Herbs like dill. Salt pepper.
You could release the air bubbles with a skinny chop stick or skewer.
Howdeee, Great Lakes Prepping!!! I’m a newbie to canning and this question is probably not necessary but I think I know the answer … I didn’t see you add Calcium Chloride to the banana peppers but you did (correct?)
I guess I’m just a little annal being new to this and have not canned peppers before. I’m sorry for asking but I just want to do things correctly. Thank You.
Hello! Yes, I do add calcium chloride. Check out the video description for the exact ingredients for both types of pepper.
For smaller batches, you can use a microwave for the initial sterilization of the jar(s). Just fill the jar 1/4 full of water and put plastic wrap on the top. Let the microwave boil the water and the steam will cure the rest. It only takes about 2 minutes per jar to sterilize.
I did this but with bananas 🍌 instead of pepper 😱👍🏼😮💨🔥
Thanks for the video with good explanation. I'm trying to learn this skill, but still have a few questions specifically around how "hand tight" to screw on the rings. Your video made me question that even more around the 15:00 min mark when you put the jars in the pot submerged. Several of your jars have a constant stream of air bubbles coming out which means that the pot water is displacing that air and going into the jars. Is that normal? I wouldn't think you would want them to be able to mix like that.
Hi Victor. This is normal. A big part of this process is as the contents inside the jar heat up, any air in the jars are basically forced out. The lids/rings are constructed in such a way that allows stuff to come out of them, but not go in. Water isn't displacing the air; the air is being pushed out by pressure.
@@howardhoward3348 Thank you, Grandma Gina! I appreciate your comment and your advice.
@@howardhoward3348 Excellent.
thanks for this, i have a small crop of banana peppers this year that i was wondering what to do with :). When i do my chillie and onion pickling (and also homebrew), i sanitise everything with chemsan (starsan in the usa) as i really dont like dealing with and fishing jars or bottles out of boiling water, and have never had any problems so far. What are your thoughts on this as an alternative to your method. thanks
Hi Bob. I don't have any experience or knowledge in alternative ways to sterilize jars other than with steam/boiling water for heat canning. Unfortunately I can't speak to those methods.
@@GreatLakesPrepping thanks anyway - FYI, chemsan (and starsan) and foaming sanitisers, you clean/wash the items first, then mix 10ml per 5 litres of water in a bucket and dip/wash the items that need sanitising, them leaving for 10 mins. you then drain (don't wash, don't fear the foam) and hey presto you are good to go. IMHO much simpler, faster and safer. you can keep the 5lts of liquid for a while and dont need to pour it away after, so it can be re-used. maybe you may like to give it a go sometimes, i never boil now, or use bleach, and have never had any preserved food or wine go bad on me. GL
you don't add garlic?
I would love to know where to buy a chopper liked the one you used on the peppers
Hi Charlotte, I just added a link to it in the video description.
Question, Why did you use two different brines? and which do you prefer? On getting the bubbles out of the jars I find a chop stick works well too and it's small so as to not push everything out of the jar.
I could have used the same brine for both, but I like these different versions for the different peppers. If you were going to use only one, I'd suggest the sweeter version.
@@GreatLakesPrepping Thanks, appreciate the reply!
Why wouldn’t the water to vinegar be be the same for both peppers? ( unless I heard it wrong)
It can be. I just use 2 slightly different recipes for these different peppers for flavor reasons. But you could use either recipe for either pepper if you like.
Love your videos
Thank you!!
thanks for sharing don't you use the back of the crinkle knife to get the results ?