I canned these mild peppers in a brine. Most of the others I canned I used a pickling solution. I will give these as gifts come that time of year! I love the way they look and to see my herbs in there! Yeah! Next year will be even better! What would I call them instead of pickled peppers-- briny peppers?
Also you know that nursery rhyme Peter Piper picked a peck of pickled peppers. I think the word should be pickling peppers, because the peppers are pickled after they are picked. right?
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well done Christine & they are a lovely colour perfect for gift giving!~hugs~
1 comment
299559Some scientific information for you.
The oldest kind of pickling process uses salt or very strong brine. This draws out water from the thing to be pickled which helps to preserve them. This is how meat and fish were kept for long sea voyages. When we pickle vegetables, such as onions, we soak them in strong brine for a couple of days. They shrink as the water is drawn out and then the brine is replaced with spiced vinegar. The main reason for this is to make them taste nice but the decreased pH (increased acidity) helps to prevent the growth of micro-organisms.
Most soft fruit contains natural pectin and if cooked with an equal weight of sugar, and then boiled to 105C it will set to form Jam. This is stored in sterilised jars with sealed lids. To make Jelly, the fruit is cooked to destruction (without sugar) and then strained overnight through muslin without squeezing, The juice is measured and the amount of sugar calculated accordingly. Again, this is boiled to 105C exactly like jam. The boiling to 105C evaporates quite a lot of the water, leaving the correct concentration to give a set.
Here endeth the chemistry lesson!
This just puts some scientific background to the methods which have been in use for a very long time. I know in USA you like to be a bit different!
3 comments
by spendlove
24 Sep 2015
PS We tend to store cooked beetroot in vinegar and call it pickled although strictly speaking it isn't!
140717
hi , could you please tell us what brine or solution you use. thank you ever so kindly.i just love pickled mild peppers.
1 comment
by cfidl
23 Sep 2015
Usually a pickling solution is vinegar, sugar, salt and spice in a ratio of 2:1 cups vinegar to sugar. Salt is necessary at teaspoon per cup of sugar. This brine solution uses vinegar and water in a ratio of 2:3 usually cups and 1 Tablespoon of sugar. Much much less sugar. also in this recipe salt is increased 1 teaspoon per cup of water - not sugar, so for this recipe it would be 1 tablespoon. I am giving you this recipe from memory, I tried to find it again via google to no avail.
4401Love the mixed colors in a jar i can almost smell them:):)hugs
1 comment
3606442433135301The look great, but I still don't understand how jars become cans!
6 comments
by Leaha
23 Sep 2015
When one buys a can of something at the store it is preserved and sealed. When we 'can' something at home it is preserved and sealed and the jars take the place of 'cans' as we home preservers have no access to metal cans or the ability to seal them. That's my story and I'm sticking too it. lol
by cfidl
23 Sep 2015
Thank you so much leaha I could not of done as good explaining, and I will stick with you! Sue - I have no clue! lol!
by Leaha
23 Sep 2015
Sue, Preserves are merely the whole fruit in jelly; thus it can also be canned in the home. I make jams, jellies and preserves, all in jars...but 'canned' at home.
Jam is a thick mixture of fruit, pectin, and sugar.
Jelly is made from sugar, pectin, acid, and fruit juice and is a clear spread that holds it's shape.
Marmalade is a citrus spread made from the peel and pulp of the fruit.
140717Marinated peppers? They look gorgeous and will make wonderful gifts.
1 comment
by cfidl
23 Sep 2015
Thank you Jerriln, my second gift done this year - santa yesterday was the first.
158716Great idea, Christine! Your folks will be happy to get these gifts.
Also here we have the habit of exchanging home made and home grown fruits, legumes self canned. Your cans look so fabulous !
Love it - Maria
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