Canning Garden Vegetables | At Home With P. Allen Smith

You know, canning is a simple way to get themost out of your garden, and it can be a pretty creative and fun process as well.

Just look at all of these peppers.

You cannot believe what my garden has producedhis year.

With these cayenne peppers, 8 plants produced12 pounds at one picking of cayenne peppers.

So, it's time to get creative and come upwith some gifts that I can give at Christmas — I love pickled peppers and all sorts ofthings made with tomatoes.

There are so many different recipes and they'reall really easy.

To get started, all you need to do is prepyour canning jars by washing them thoroughly with hot soapy water, rise and drain them.

You don't need to dry them, but you do wannadiscard and jars with cracks or nicks in them because they can break during the canningprocess.

Next, you wanna place a rack in the bottomof boiling water canner to separate the bottom canner from the jars.

Then fill each jar with about 2/3 full ofwater, and then fill the boiling canner until it's about 2/3 full as well.

Cover the canner and bring this to a simmer.

And you're just gonna hit this for a least10 minutes.

Then take the lids and heat them in a smallsaucepan and let them simmer.

You see, you wanna get them both up to about180 degrees.

It's not necessary to put the screw tops inthe water.

You can just set those aside.

And here's something to keep in mind: Thelids and jars must be hot when putting any sort of hot canning content in these jars.

This will prevent them from breaking the glass.

Now, after the jars have been heat temperedin the boiling water canner, you can pull them out with a jar lifter and pour the excesswater back into the boiling water canner.

Next, just set the jars aside to put the contentsin them.

At this point, this is where you want to add, in our case with this recipe, the peppers.

I'm using three types of peppers — I'm usingcayenne, sweet banana peppers and these hot cherry peppers.

And they've been coarsely chopped and I justpack them into the jars until they're about half an inch above the rim of the top of thejar.

With them all packed down and evenly distributedover the 6 containers, then it's time to pour in the solution of vinegar and water.

What I used here was a solution of 6 cupsof vinegar, 2 cups of water and 3 garlic cloves that were coarsely crushed.

Now, the reason I used the garlic in the vinegarwas just to infuse that vinegar with that garlicy sort of taste.

It just sort of gives the hot pepper saucea little better flavor.

Simply let the vinegar and garlic solutioncome to a boil.

While it's still hot, you wanna pour it intothe jars and cover all of the peppers.

Once that's done, you're ready to put thelids on top.

And then take the screw bands and just gentlytwist them on until they're just snug — you don't wanna tighten them down too much.

Now the canning jars filled with the peppersgo back in the hot water bath and you wanna pour water over until there's about an inchover the top of them.

Bring that to a boil for 10 minutes.

Once they've boiled for 10 minutes, you cantake them out let them cool.

Now, you want them to cool slowly.

So what I like to do is set them on a teatowel.

And then get them all lined up and then laya tea towel over them, so it slightly insulates them so it slows down the cooling process.

Let them sit there for 24 hours.

Don't jostle them around or anything, justleave them alone.

And then you can check the seal by just takingthe ring off and hold it like that.

And if it's firm and holds just like this, you're in good shape.

You can enjoy them or give them away as giftsand they will delight your friends.

Give it a try.

If you've enjoyed these tips on making themost out of your garden's harvest, check in with us regularly.

We've got a lot of them.

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