Hello. I would like to try this winner recipe, but I’m afraid of putting cold jars into boiling water. Do you have that video of your process? Thank you!
This information is two years in the making. These are the pickled peppers that my son and I did two years ago. This really shows the results of the texture of the pickled peppers using various canning methods
thanks for doing this LONG experiment. I do several experiments a year and can't imagine remembering to follow up after 2 years. Do you still feel like this is the best pepper recipe?
I do feel this was a good experiment. I would try canning them next time canning for 30 minutes with temperature being 180 -185 degrees farenheit. I think they would be crisper.
I’m having the same issue. I started growing pepperoncini because I wanted some of those pizza peppers I love. My Italian pepperoncini have not had the heat I want, too mild. when canning them, with a slit, a very short visit to boiling brine and then into the can with hot brine (no bath) my peppers are not snappy like those you get. They aren’t mushy, just soft.
Pepperoncini are not hot peppers. you need to grow a hot pepper variety if you want hot. Another option plant your pepperoncini next to a Jalapeno pepper. As far as crisp, adding pickle crisp, salt brine and the low temperature water bath canning method should work. Water bath canning temperature should be between 180 and 185 degree fahrenheit for 30 minutes
This is so helpful! Thank you so much
Thank you for the helpful experimental pickling
Really do appreciate you taking your time to do this!!!
It was a long process. I am going to can some more today. This time I am going to slice them. Sad but true.
Excellent video. Exactly what I wanted to know.
Glad I could help
This video was so helpful! Thank you!
Hello. I would like to try this winner recipe, but I’m afraid of putting cold jars into boiling water. Do you have that video of your process? Thank you!
This information is two years in the making. These are the pickled peppers that my son and I did two years ago. This really shows the results of the texture of the pickled peppers using various canning methods
And be the best
Why does number one say number four on the label?
thanks for doing this LONG experiment. I do several experiments a year and can't imagine remembering to follow up after 2 years. Do you still feel like this is the best pepper recipe?
I do feel this was a good experiment. I would try canning them next time canning for 30 minutes with temperature being 180 -185 degrees farenheit. I think they would be crisper.
@@Rawsenior yes, i've heard about the lower temp canning (pasturization) that would be very interesting
Thank you !
you are welcome
Cascabella peppers. You can get seeds from Amazon.
Nice video been trying to make peppers without them getting mushy. What is the self life of your recipe ?
I’m having the same issue. I started growing pepperoncini because I wanted some of those pizza peppers I love. My Italian pepperoncini have not had the heat I want, too mild. when canning them, with a slit, a very short visit to boiling brine and then into the can with hot brine (no bath) my peppers are not snappy like those you get. They aren’t mushy, just soft.
Pepperoncini are not hot peppers. you need to grow a hot pepper variety if you want hot. Another option plant your pepperoncini next to a Jalapeno pepper. As far as crisp, adding pickle crisp, salt brine and the low temperature water bath canning method should work. Water bath canning temperature should be between 180 and 185 degree fahrenheit for 30 minutes
What is the name of the pepper variety?
cascabella peppers. You can find seeds on Amazon. I might have some seeds to give out.
Work hard
Ho do you know that they taste bad if you don’t eat them
They were too squishy and ugly to try.