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Canning Hot Peppers
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    Canning Hot Peppers

  • 2 c Hot peppers, any kind
  • Olive oil, extra virgin
  • 1 Garlic clove, chopped (opt)
  • 6 Drops lemon juice (opt)
  • Hot tomales!!! Turn them into hot pimentos. Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until tenter but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom. Meanwhile heat 1 cup E V olive oil in sauce \pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly. Wipe the jar top and sides with a paper towel and apply the cap tightly. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid). Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers. I call this in the jar processing. Pierre!!!! PIERRE LARUE Prodigy BB 11/09/93

    From: SOAR the Searchable Online Archive of Recipes
    Posted By: Pepper Fool
    Post Date: 4/7/98

    *BACK TO CANNING*







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