Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Alma paprika peppers preserved in an olive oil infusion of smoked Spanish paprika and garlic. It’s a bit spicy (not overwhelming), smoky, and perfectly sweet.
Put up your hot peppers in vinegar to enjoy all year round.
This year . . . like most other years . . . I planted a variety of hot peppers in my garden.
Because peppers are a low acid food they need to be pressure canned.
Got fire-roasted peppers? Make salsa.
Dehydrating is a perfect way to preserve jalapeno slices to use in soups, stews, and other cooked dishes. They can also be used when canning tomato salsa.
Sweet, smokey, tangy peppers in a jar ready for anything.
Pickled peppers packed in a garlic and vinegar brine that are a nice addition to many meats, sauces, salsas, sandwiches, and other dishes.
Are you new to canning? Looking for an easy and rewarding project this weekend? Try Homemade Pepper Jelly!
Sour fermented brine separates this glorious hot sauce from the rest. Ferment your hot peppers now for canning salsa or winter enchiladas, and you'll be rewarded with sauce that tastes like peppers, not vinegar.
Introduction to canning basics and a simple recipe for refrigerator, or water-bath canned pickled pepper rings
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