Re: [CH] canning
T (joemama@ticino.com)
Thu, 20 Sep 2001 16:01:11 +0200
> Amounts: For each PINT that you would like to can, you will need slightly
> less than 2 cups of minced chiles (seeds and all, I use the Cuisinart),
> about 1 cup of boiling white vinegar, and 2 teaspoons of kosher salt.
>
> Method: Pack minced chiles into hot, sterilized pint jars. Add salt to
the
> top and then cover with boiling vinegar (leave adequate headspace!).
> Process these for 10 minutes in a water bath and allow to sit for 2-3
weeks
> before using.
I use similar amounts, but I use 2.5% acidity vinegar (reduce higher acidity
vinegars with water) and 1 tsp. salt, also 10min. processing/pint, less for
1/2 pints, more for quarts. (Actually, 0.5l, 0.25l, and 1.0l).
A variation is to make 'escabeche' pickles, that's frying them for a few
minutes in some olive oil, and adding a bit of cumin and oregano.
Tom