Hi there,
I have some red cayenne peppers, skinny,,,,,about a jar full. If I want to
preserve them, do I stick them in a jar, fill with 50/50 vinegar &
water,,,boiled,,,then cap it and put it in the fridge? I want to leave them
whole, so is that o.k? Do I add anything else to preserve them? Do I fill
the jar full of liquid?
Yes, I'm new at this. Thanks for your help.

>Hi there,
>I have some red cayenne peppers, skinny,,,,,about a jar full. If I want to
>preserve them, do I stick them in a jar, fill with 50/50 vinegar &
>water,,,boiled,,,then cap it and put it in the fridge? I want to leave them
>whole, so is that o.k? Do I add anything else to preserve them? Do I fill
>the jar full of liquid?
>Yes, I'm new at this. Thanks for your help.

In my own humble opinion If the pepers are red it is to late to can
them. I do mine green. Take a needle and some light fishing line to
the red peppers and air dry them. They will make some great pizza
pepper when ground or crushed.

Cayanee green I do in straight cidar vinegar. Banana peppers we do in
a 50/50 white vinigar/water/salt(pinch).

Hope this helps.

Craig

BTW- no fridge needed for the above till opened.

>Hi there,
>I have some red cayenne peppers, skinny,,,,,about a jar full. If I want to
>preserve them, do I stick them in a jar, fill with 50/50 vinegar &
>water,,,boiled,,,then cap it and put it in the fridge? I want to leave them
>whole, so is that o.k? Do I add anything else to preserve them? Do I fill
>the jar full of liquid?
>Yes, I'm new at this. Thanks for your help.

In my own humble opinion If the pepers are red it is to late to can
them. I do mine green. Take a needle and some light fishing line to
the red peppers and air dry them. They will make some great pizza
pepper when ground or crushed.

Cayanee green I do in straight cidar vinegar. Banana peppers we do in
a 50/50 white vinigar/water/salt(pinch).

Hope this helps.

Craig

BTW- no fridge needed for the above till opened.

"Craig Watts" > wrote in message
...
[snip]
> In my own humble opinion If the pepers are red it is to late to can
> them. I do mine green. Take a needle and some light fishing line to
> the red peppers and air dry them. They will make some great pizza
> pepper when ground or crushed.
>
> Cayanee green I do in straight cidar vinegar. Banana peppers we do in
> a 50/50 white vinigar/water/salt(pinch).
>
> Hope this helps.
>
> Craig
>
> BTW- no fridge needed for the above till opened.

I just canned my banana peppers using 50/50 vinegar/water solution and
treated them in boiling water bath for 10 minutes. When I took the jars out
of the hot water, I noticed that the peppers (whole) floated to the top.
Some are submerged under the vinegar/water solution, but others aren't.
Prior to adding the vinegar/water solution, I made sure the peppers were
packed tight, but for some reason, they still floated to the top after the
water bath treatment.

My question is: what will happen to the exposed peppers? Should I keep the
jars in the fridge in case the peppers will go bad?

Thanks for any advice,
GH

"Craig Watts" > wrote in message
...
[snip]
> In my own humble opinion If the pepers are red it is to late to can
> them. I do mine green. Take a needle and some light fishing line to
> the red peppers and air dry them. They will make some great pizza
> pepper when ground or crushed.
>
> Cayanee green I do in straight cidar vinegar. Banana peppers we do in
> a 50/50 white vinigar/water/salt(pinch).
>
> Hope this helps.
>
> Craig
>
> BTW- no fridge needed for the above till opened.

I just canned my banana peppers using 50/50 vinegar/water solution and
treated them in boiling water bath for 10 minutes. When I took the jars out
of the hot water, I noticed that the peppers (whole) floated to the top.
Some are submerged under the vinegar/water solution, but others aren't.
Prior to adding the vinegar/water solution, I made sure the peppers were
packed tight, but for some reason, they still floated to the top after the
water bath treatment.

My question is: what will happen to the exposed peppers? Should I keep the
jars in the fridge in case the peppers will go bad?

Thanks for any advice,
GH

>My question is: what will happen to the exposed peppers? Should I keep the
>jars in the fridge in case the peppers will go bad?
>
>Thanks for any advice,
>GH

Not to worry. What you did was kill the bad guys in the air space by
BWB. They should keep just find. BWB kills molds at 220 degrees.
That's the only worry with what you have packed. Acidity takes care of
the rest. Put 'em on the shelf and enjoy.

cw

>My question is: what will happen to the exposed peppers? Should I keep the
>jars in the fridge in case the peppers will go bad?
>
>Thanks for any advice,
>GH

Not to worry. What you did was kill the bad guys in the air space by
BWB. They should keep just find. BWB kills molds at 220 degrees.
That's the only worry with what you have packed. Acidity takes care of
the rest. Put 'em on the shelf and enjoy.

cw

>My question is: what will happen to the exposed peppers? Should I keep the
>jars in the fridge in case the peppers will go bad?
>
>Thanks for any advice,
>GH

Not to worry. What you did was kill the bad guys in the air space by
BWB. They should keep just find. BWB kills molds at 220 degrees.
That's the only worry with what you have packed. Acidity takes care of
the rest. Put 'em on the shelf and enjoy.

cw

>>My question is: what will happen to the exposed peppers? Should I keep the
>>jars in the fridge in case the peppers will go bad?
>>
>>Thanks for any advice,
>>GH
>
>Not to worry. What you did was kill the bad guys in the air space by
>BWB. They should keep just find. BWB kills molds at 220 degrees.
>That's the only worry with what you have packed. Acidity takes care of
>the rest. Put 'em on the shelf and enjoy.

Hold the phone. I just though about my reply and needed to add more.
We pack our jars then BOIL the 50/50 mix. Then pour over the packed
jars. Did you boil the vinigar first?

When canning the processing time is used to calculate the time needed
to bring the entire contents up to x' degrees. It's like saying can
you boil water in ten minutes? A quart yes, 3 gallons -no. So the
question is did you get the entire contents up to a safe number. Did
you did this by pre boiling vinigar mix or BTWing for a lenght of
time?

Personally you are practising iin a very safe environment. Vinigar and
peppers are an easy combo not to get the bad guys and get sick.

>>My question is: what will happen to the exposed peppers? Should I keep the
>>jars in the fridge in case the peppers will go bad?
>>
>>Thanks for any advice,
>>GH
>
>Not to worry. What you did was kill the bad guys in the air space by
>BWB. They should keep just find. BWB kills molds at 220 degrees.
>That's the only worry with what you have packed. Acidity takes care of
>the rest. Put 'em on the shelf and enjoy.

Hold the phone. I just though about my reply and needed to add more.
We pack our jars then BOIL the 50/50 mix. Then pour over the packed
jars. Did you boil the vinigar first?

When canning the processing time is used to calculate the time needed
to bring the entire contents up to x' degrees. It's like saying can
you boil water in ten minutes? A quart yes, 3 gallons -no. So the
question is did you get the entire contents up to a safe number. Did
you did this by pre boiling vinigar mix or BTWing for a lenght of
time?

Personally you are practising iin a very safe environment. Vinigar and
peppers are an easy combo not to get the bad guys and get sick.

"Craig Watts" > wrote in message
...
> >>My question is: what will happen to the exposed peppers? Should I keep
the
> >>jars in the fridge in case the peppers will go bad?
> >>
> >>Thanks for any advice,
> >>GH
> >
> >Not to worry. What you did was kill the bad guys in the air space by
> >BWB. They should keep just find. BWB kills molds at 220 degrees.
> >That's the only worry with what you have packed. Acidity takes care of
> >the rest. Put 'em on the shelf and enjoy.
>
> Hold the phone. I just though about my reply and needed to add more.
> We pack our jars then BOIL the 50/50 mix. Then pour over the packed
> jars. Did you boil the vinigar first?

Yep. I boiled the vinegar/water/salt solution before pouring it over the
peppers.


> When canning the processing time is used to calculate the time needed
> to bring the entire contents up to x' degrees. It's like saying can
> you boil water in ten minutes? A quart yes, 3 gallons -no. So the
> question is did you get the entire contents up to a safe number. Did
> you did this by pre boiling vinigar mix or BTWing for a lenght of
> time?

Here's the order of what I did:
1) Boil the jars for 10 minutes - this was a hard, rolling boil.
2) Boil the vinegar/water/salt solution for about 1 minute.
3) Pack *HOT* jars with peppers (OUCH!).
4) Pour hot vinegar over peppers.
5) Add 1 TBS olive oil to each jar (the recipe called for it??)
6) Seal jars with lids that have been soaked in boiling water for 10
minutes.
7) Process sealed jars in BWB for 10 minutes - again, this was a hard boil.

It's been a few hours since I canned the peppers, and I noticed that some of
the peppers sank to the bottom. There's an obvious layer of oil/vinegar (to
be expected), and some of the pepper tips are poking through the upper oil
layer. I'm worried about those tips going bad. I'm new to canning and would
rather minimize the risk of making my family ill with my high-school biology
experiements =)

> Personally you are practising iin a very safe environment. Vinigar and
> peppers are an easy combo not to get the bad guys and get sick.

Thanks Craig for your feedback - I guess all that's left to do is pray that
the microbe gods will spare my poor peppers =)

Cheers,
GH

"Craig Watts" > wrote in message
...
> >>My question is: what will happen to the exposed peppers? Should I keep
the
> >>jars in the fridge in case the peppers will go bad?
> >>
> >>Thanks for any advice,
> >>GH
> >
> >Not to worry. What you did was kill the bad guys in the air space by
> >BWB. They should keep just find. BWB kills molds at 220 degrees.
> >That's the only worry with what you have packed. Acidity takes care of
> >the rest. Put 'em on the shelf and enjoy.
>
> Hold the phone. I just though about my reply and needed to add more.
> We pack our jars then BOIL the 50/50 mix. Then pour over the packed
> jars. Did you boil the vinigar first?

Yep. I boiled the vinegar/water/salt solution before pouring it over the
peppers.


> When canning the processing time is used to calculate the time needed
> to bring the entire contents up to x' degrees. It's like saying can
> you boil water in ten minutes? A quart yes, 3 gallons -no. So the
> question is did you get the entire contents up to a safe number. Did
> you did this by pre boiling vinigar mix or BTWing for a lenght of
> time?

Here's the order of what I did:
1) Boil the jars for 10 minutes - this was a hard, rolling boil.
2) Boil the vinegar/water/salt solution for about 1 minute.
3) Pack *HOT* jars with peppers (OUCH!).
4) Pour hot vinegar over peppers.
5) Add 1 TBS olive oil to each jar (the recipe called for it??)
6) Seal jars with lids that have been soaked in boiling water for 10
minutes.
7) Process sealed jars in BWB for 10 minutes - again, this was a hard boil.

It's been a few hours since I canned the peppers, and I noticed that some of
the peppers sank to the bottom. There's an obvious layer of oil/vinegar (to
be expected), and some of the pepper tips are poking through the upper oil
layer. I'm worried about those tips going bad. I'm new to canning and would
rather minimize the risk of making my family ill with my high-school biology
experiements =)

> Personally you are practising iin a very safe environment. Vinigar and
> peppers are an easy combo not to get the bad guys and get sick.

Thanks Craig for your feedback - I guess all that's left to do is pray that
the microbe gods will spare my poor peppers =)

Cheers,
GH

"Craig Watts" > wrote in message
...
> >>My question is: what will happen to the exposed peppers? Should I keep
the
> >>jars in the fridge in case the peppers will go bad?
> >>
> >>Thanks for any advice,
> >>GH
> >
> >Not to worry. What you did was kill the bad guys in the air space by
> >BWB. They should keep just find. BWB kills molds at 220 degrees.
> >That's the only worry with what you have packed. Acidity takes care of
> >the rest. Put 'em on the shelf and enjoy.
>
> Hold the phone. I just though about my reply and needed to add more.
> We pack our jars then BOIL the 50/50 mix. Then pour over the packed
> jars. Did you boil the vinigar first?

Yep. I boiled the vinegar/water/salt solution before pouring it over the
peppers.


> When canning the processing time is used to calculate the time needed
> to bring the entire contents up to x' degrees. It's like saying can
> you boil water in ten minutes? A quart yes, 3 gallons -no. So the
> question is did you get the entire contents up to a safe number. Did
> you did this by pre boiling vinigar mix or BTWing for a lenght of
> time?

Here's the order of what I did:
1) Boil the jars for 10 minutes - this was a hard, rolling boil.
2) Boil the vinegar/water/salt solution for about 1 minute.
3) Pack *HOT* jars with peppers (OUCH!).
4) Pour hot vinegar over peppers.
5) Add 1 TBS olive oil to each jar (the recipe called for it??)
6) Seal jars with lids that have been soaked in boiling water for 10
minutes.
7) Process sealed jars in BWB for 10 minutes - again, this was a hard boil.

It's been a few hours since I canned the peppers, and I noticed that some of
the peppers sank to the bottom. There's an obvious layer of oil/vinegar (to
be expected), and some of the pepper tips are poking through the upper oil
layer. I'm worried about those tips going bad. I'm new to canning and would
rather minimize the risk of making my family ill with my high-school biology
experiements =)

> Personally you are practising iin a very safe environment. Vinigar and
> peppers are an easy combo not to get the bad guys and get sick.

Thanks Craig for your feedback - I guess all that's left to do is pray that
the microbe gods will spare my poor peppers =)

Cheers,
GH

Golem_Head wrote:
> "Craig Watts" > wrote in message
> ...
>
>>>>My question is: what will happen to the exposed peppers? Should I keep
>
> the
>
>>>>jars in the fridge in case the peppers will go bad?
>>>>
>>>>Thanks for any advice,
>>>>GH
>>>
>>>Not to worry. What you did was kill the bad guys in the air space by
>>>BWB. They should keep just find. BWB kills molds at 220 degrees.
>>>That's the only worry with what you have packed. Acidity takes care of
>>>the rest. Put 'em on the shelf and enjoy.
>>
>>Hold the phone. I just though about my reply and needed to add more.
>>We pack our jars then BOIL the 50/50 mix. Then pour over the packed
>>jars. Did you boil the vinigar first?
>
>
> Yep. I boiled the vinegar/water/salt solution before pouring it over the
> peppers.
>
>
>
>>When canning the processing time is used to calculate the time needed
>>to bring the entire contents up to x' degrees. It's like saying can
>>you boil water in ten minutes? A quart yes, 3 gallons -no. So the
>>question is did you get the entire contents up to a safe number. Did
>>you did this by pre boiling vinigar mix or BTWing for a lenght of
>>time?
>
>
> Here's the order of what I did:
> 1) Boil the jars for 10 minutes - this was a hard, rolling boil.
> 2) Boil the vinegar/water/salt solution for about 1 minute.
> 3) Pack *HOT* jars with peppers (OUCH!).
> 4) Pour hot vinegar over peppers.
> 5) Add 1 TBS olive oil to each jar (the recipe called for it??)
> 6) Seal jars with lids that have been soaked in boiling water for 10
> minutes.
> 7) Process sealed jars in BWB for 10 minutes - again, this was a hard boil.
>
> It's been a few hours since I canned the peppers, and I noticed that some of
> the peppers sank to the bottom. There's an obvious layer of oil/vinegar (to
> be expected), and some of the pepper tips are poking through the upper oil
> layer. I'm worried about those tips going bad. I'm new to canning and would
> rather minimize the risk of making my family ill with my high-school biology
> experiements =)
>
>
>>Personally you are practising iin a very safe environment. Vinigar and
>>peppers are an easy combo not to get the bad guys and get sick.
>
>
> Thanks Craig for your feedback - I guess all that's left to do is pray that
> the microbe gods will spare my poor peppers =)
>
> Cheers,
> GH
>
>


Next time, slit the peppers a couple of times, so the brine can get
inside. Or cut them in half lengthwise, or slice them. The peppers are
floating because they are hollow and have air trapped inside.

The ones that are not covered with liquid will get soft and discolor a
lot faster than the one that are submerged, but they shouldn't really spoil.

Store the jars upside-down for a week to submerge the peppers at the top
of the jars (to make sure they get pickled). Turn them back upright to
store so the ones at the bottom get their turn.

Bob

Golem_Head wrote:
> "Craig Watts" > wrote in message
> ...
>
>>>>My question is: what will happen to the exposed peppers? Should I keep
>
> the
>
>>>>jars in the fridge in case the peppers will go bad?
>>>>
>>>>Thanks for any advice,
>>>>GH
>>>
>>>Not to worry. What you did was kill the bad guys in the air space by
>>>BWB. They should keep just find. BWB kills molds at 220 degrees.
>>>That's the only worry with what you have packed. Acidity takes care of
>>>the rest. Put 'em on the shelf and enjoy.
>>
>>Hold the phone. I just though about my reply and needed to add more.
>>We pack our jars then BOIL the 50/50 mix. Then pour over the packed
>>jars. Did you boil the vinigar first?
>
>
> Yep. I boiled the vinegar/water/salt solution before pouring it over the
> peppers.
>
>
>
>>When canning the processing time is used to calculate the time needed
>>to bring the entire contents up to x' degrees. It's like saying can
>>you boil water in ten minutes? A quart yes, 3 gallons -no. So the
>>question is did you get the entire contents up to a safe number. Did
>>you did this by pre boiling vinigar mix or BTWing for a lenght of
>>time?
>
>
> Here's the order of what I did:
> 1) Boil the jars for 10 minutes - this was a hard, rolling boil.
> 2) Boil the vinegar/water/salt solution for about 1 minute.
> 3) Pack *HOT* jars with peppers (OUCH!).
> 4) Pour hot vinegar over peppers.
> 5) Add 1 TBS olive oil to each jar (the recipe called for it??)
> 6) Seal jars with lids that have been soaked in boiling water for 10
> minutes.
> 7) Process sealed jars in BWB for 10 minutes - again, this was a hard boil.
>
> It's been a few hours since I canned the peppers, and I noticed that some of
> the peppers sank to the bottom. There's an obvious layer of oil/vinegar (to
> be expected), and some of the pepper tips are poking through the upper oil
> layer. I'm worried about those tips going bad. I'm new to canning and would
> rather minimize the risk of making my family ill with my high-school biology
> experiements =)
>
>
>>Personally you are practising iin a very safe environment. Vinigar and
>>peppers are an easy combo not to get the bad guys and get sick.
>
>
> Thanks Craig for your feedback - I guess all that's left to do is pray that
> the microbe gods will spare my poor peppers =)
>
> Cheers,
> GH
>
>


Next time, slit the peppers a couple of times, so the brine can get
inside. Or cut them in half lengthwise, or slice them. The peppers are
floating because they are hollow and have air trapped inside.

The ones that are not covered with liquid will get soft and discolor a
lot faster than the one that are submerged, but they shouldn't really spoil.

Store the jars upside-down for a week to submerge the peppers at the top
of the jars (to make sure they get pickled). Turn them back upright to
store so the ones at the bottom get their turn.

Bob

"zxcvbob" > wrote in message
...

[snip]
> Next time, slit the peppers a couple of times, so the brine can get
> inside. Or cut them in half lengthwise, or slice them. The peppers are
> floating because they are hollow and have air trapped inside.
>
> The ones that are not covered with liquid will get soft and discolor a
> lot faster than the one that are submerged, but they shouldn't really
spoil.
>
> Store the jars upside-down for a week to submerge the peppers at the top
> of the jars (to make sure they get pickled). Turn them back upright to
> store so the ones at the bottom get their turn.
>
> Bob

Thanks Bob for your comments. Yes, the recipe also suggested to slit the
peppers lengthwise, which I followed faithfully =) Didn't think about
inverting the jars to submerge the peppers. Will definitely try it.

I still have another batch of these banana peppers out in the garden. I
didn't want to use all of my stock, just in case things didn't turn out well
with my first attempt at canning. I'm thinking of trying another recipe
where the peppers are cut into rings and canned. I'm wondering if the rings
will float to the top. How can I make sure that after the liquid
(vinegar/water solution) is added to the pepper rings, they won't float to
the top? Is there a way to weigh them down?

Thanks again for all your help, folks!
GH

"zxcvbob" > wrote in message
...

[snip]
> Next time, slit the peppers a couple of times, so the brine can get
> inside. Or cut them in half lengthwise, or slice them. The peppers are
> floating because they are hollow and have air trapped inside.
>
> The ones that are not covered with liquid will get soft and discolor a
> lot faster than the one that are submerged, but they shouldn't really
spoil.
>
> Store the jars upside-down for a week to submerge the peppers at the top
> of the jars (to make sure they get pickled). Turn them back upright to
> store so the ones at the bottom get their turn.
>
> Bob

Thanks Bob for your comments. Yes, the recipe also suggested to slit the
peppers lengthwise, which I followed faithfully =) Didn't think about
inverting the jars to submerge the peppers. Will definitely try it.

I still have another batch of these banana peppers out in the garden. I
didn't want to use all of my stock, just in case things didn't turn out well
with my first attempt at canning. I'm thinking of trying another recipe
where the peppers are cut into rings and canned. I'm wondering if the rings
will float to the top. How can I make sure that after the liquid
(vinegar/water solution) is added to the pepper rings, they won't float to
the top? Is there a way to weigh them down?

Thanks again for all your help, folks!
GH

"zxcvbob" > wrote in message
...

[snip]
> Next time, slit the peppers a couple of times, so the brine can get
> inside. Or cut them in half lengthwise, or slice them. The peppers are
> floating because they are hollow and have air trapped inside.
>
> The ones that are not covered with liquid will get soft and discolor a
> lot faster than the one that are submerged, but they shouldn't really
spoil.
>
> Store the jars upside-down for a week to submerge the peppers at the top
> of the jars (to make sure they get pickled). Turn them back upright to
> store so the ones at the bottom get their turn.
>
> Bob

Thanks Bob for your comments. Yes, the recipe also suggested to slit the
peppers lengthwise, which I followed faithfully =) Didn't think about
inverting the jars to submerge the peppers. Will definitely try it.

I still have another batch of these banana peppers out in the garden. I
didn't want to use all of my stock, just in case things didn't turn out well
with my first attempt at canning. I'm thinking of trying another recipe
where the peppers are cut into rings and canned. I'm wondering if the rings
will float to the top. How can I make sure that after the liquid
(vinegar/water solution) is added to the pepper rings, they won't float to
the top? Is there a way to weigh them down?

Thanks again for all your help, folks!
GH

"zxcvbob" > wrote
>
> Store the jars upside-down for a week to submerge the peppers at the top
> of the jars (to make sure they get pickled). Turn them back upright to
> store so the ones at the bottom get their turn.
>
> Bob
>
>
Bravo! I even do that with tomato sauce!