2017 Canning recipe – Batch #1
Every year I do something a little different in my hot pepper canning. This year I was really wanting to do something special with a veggie mix. So this first 20 jars is based around green tomatoes, cucumbers, garlic cloves and spring onions.
Anything hotter than a habanero is not pleasant. So in my raising I do not use Carolina Reapers scorpion peppers or the like anymore. They are not enjoyable for human consumption and do not add beneficial flavor. Habaneros while very hot, still add a pleasant taste. Also anything hotter than a habanero has such a thin pasty shell that the texture of them is undesirable, especially in Canning.
- The theme of this recipe is Thai and Mexican flavorings; combined with Southern spice influences.
– Makes 20, 8-12 ounce decorative glass canning jars.
1/2 gallon “Slams” special pickling mix. I work on this throughout the year and build on it, from year to year. There are literally a hundred herbs and spices. I have found that building on a good pickling compound with a little touch of extra spice each year makes for an increasingly interesting and delicious juice Base.
8 oz apple cider vinegar
1/2 cup of pickling salt;
1/4 pickling lime, (no more, or you will ruin your taste).
a medium jar of green olives stuffed with pimentos.
a cup of sugar
6 ozs. honey
3 tablespoons olive oil
1, 16 ounce jar red wine vinegar,
- 1 16 oz jar of malt vinegar,
- 1 quart of pure water
8 oz oz of cola, Yes you heard it, Cola.
8 oz of dill pickles and juice
1 container of Hy Top pickling spice // contains: mustard seed, bay leaves, allspice, coriander, cassia, cloves, Ginger, black and red peppers.
3 ounces of Thai hot chili oil.
4 oz of finely yellow ground Curry
- 3 oz of Thai fish sauce
- 8 oz of lime juice
- 6 oz of fresh cilantro in the pot
- All of these ingredients are boiled in a large pot slow for at least an hour. Important: Then the ingredients are strained! (You can save the base materials to use for a day or two and seasoning something else but you cannot put them in the jars) Then pour they strained boiling juice over the top of the contents of each pickling jar.
- Contents in In each individually prepared jar:
- One spring onion cut in half in the bottom.
- 3-4 green olives
- One small whole cucumber sliced.
- One small cherry tomato
- One medium, green hard tomato cut in 4-8 pieces
- A mixture of cayenne, Serano, jalapeno and hot banana peppers.
- One half of one habanero pepper in each jar.
- One garlic clove in each jar.
- Sliversrs of fresh Vidalia onion in each jar.
- A healthy sprinkling of Tajin Spanish seasoning in each jar
- A healthy sprinkling of dill weed in each jar
- A generous splash of the red wine vinegar over the top of each jars ingredients before the boiling solution is poured.
Ladle boiling hot vinegar mix in jars.
Put lids on very tight.
Put the jars in a preheated canning pot full of boiling water.
Boil with water level over the top of the jars for at least 20 minutes.
Tong out the jars and put upside down until they seal or pop.
Let sit for at least 5 days before serving.
Pictured below is one of my jars from 5 years ago ready to give away as a Christmas present. (As you can see, since I do this every year; I take my hot peppers very seriously. 😉 )
This photograph is how many peppers I had left after making these. And this is just August 21st. And I’m just beginning to harvest peppers. I made 139 jars last year. Looks like it’s going to be another good hot pepper year!