This afternoon on Simply Grateful Canning I made a post on how to pickle peppers. I have been picking peppers nearly every other day. So far this summer I have picked 167 peppers from the 35 plants in the gardens and there are lots more peppers and flowers on the plants.
My goal was to harvest enough peppers to can enough pickled peppers for an entire year – 24 pints. I met this quota before I even picked the last 60 peppers. What a thrill!
My next challenge is to figure out what to make with the rest of the peppers. I have an idea of what I want to do, but there are no recipes online that indicate whether or not this is a safe recipe for canning. My hope is that if I pressure can it, it won’t necessarily matter what the pH levels are. I figure I’ll make one batch (7 pints) and see how it turns out. What’s the worst that can happen — It will taste fizzy when I open the jars and I’ll have to throw it out. Nothing ventured…
Check out my post Pickling Peppers and keep an eye open for more pepper posts to follow.
My pickled pepper quota has been met for 2015 and for this I am — Simply Grateful.
