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storing peppers - Page 2

post #21 of 43
Man your heart doctor must hate seeing you coming Cheech!
post #22 of 43
its the same principle of canning a stew... we have canned venison stew and it tastes wonderful..looks like yuck but still tastes great...lol

venison chili and venison stew

BBQ sauce,French onion soup,Chili sauce
post #23 of 43
Here is the plan

1. Take meat (venison, beef) cut into chunks
2. Place 1" size chunks in Ball/Mason jar
3. Add about a Tablespoon of salt
4. Optional add around 4 tablespoons of bacon grease.
5. Follow normal canning procedures.
6. When ready to eat, heat for 15minutes while boiling
7. Eat and enjoy
post #24 of 43

Canned Venison

I wanted to can some venison this year again but was unlucky. I really should invest in a pressure cooker. The last couple batches we did in a hot water bath canner which takes a few hours but it is just so tender. I never tried the bacon fat, usually just a tsp. salt and a bit of onion in the quart. Next time I will give it a try I allways have some bacon grease in the fridge.
post #25 of 43
going to try that but without the grease and gunslinger tell me more about the carp sounds interesting may try that too
post #26 of 43
Teacup -

I don't see anything there that looks yucky. Kind of looks like my pantry. Liquids I can see grease? ... well Idon't do grease to well.

post #27 of 43
My grandparents canned sausage like that when they killed a hog. I have eaten a lot of sausage that was prepared like that. Fry up the patties almost done,pack in sterilized jars and put 1/2 in. grease in the jar and seal.
post #28 of 43

I would definately get a pressure coker if I were you. It risky business doing hot water baths for meat and low acid fruits and veggies. It like a crap shoot - sometimes it works sometimes it doesn't.

Cheech -

Now that you've explained it it doesn't sound half bad.
Thanks! PDT_Armataz_01_29.gif
post #29 of 43
First...Chris, we just freeze them...for the different kinds we have we just mark what kind of pepper. I'm going to try the vaccuum sealer this year. The only thing you'll notice is that they aren't as firm or crisp, the cell walls do break down a little.

Second...I've never heard of a count extension office...what is it?
post #30 of 43
Basically the county extension offices are there to help educate and inform people of ways to do certain things.. in this case the class is on canning.. they usually have several classes or information meetings. Here's a link to one in Colorado that will help describe what it is and then a link to Montgomery County extension. Hope this helps


post #31 of 43
Thanks Pigcicles!!!!! Earned yourself a point on that one. Heck it's only 10 minutes from my house and tomorrow they are having a master gardener plant sale!!! Maybe hubby will be rototilling a little further than he thought!! icon_mrgreen.gif
post #32 of 43
....and according to my brother, Triple B, they seem to be hotter after freezing!
That can't be a bad thing!
post #33 of 43
Depends on how hot they are to start with...Some of the ones we are planting should probably be illegal! Look up bhut jolokia..

post #34 of 43
ABSOLUTLY GET A PRESSURE CANNER for canning meat and low acid foods! Botulism is no joke. Being paralysed for 2-3 weeks wouldn't be much fun.

Even when you have a pressure canner, you have to follow the recipe to the tee. It always worries me even if I have followed it to a tee because you always retrace your steps to make double sure you did everything correctly. And, when you open that can, boil the food for a solid 15 minutes to kill any nasties. The meat gets super tender.. PDT_Armataz_01_34.gif
post #35 of 43
I have pickled them and they come out ok..Kind of like nacho jalapeno's. I have also dehydrated them and then ground them in a coffee mill and made a chili powder. You can also smoke them and make your own chipotle peppers.

Be sure that if you can them, you use a vinegar solution 5% or better. If you just want water, you will have to pressure can them because they don't have enough acid in them.
post #36 of 43
Here is more info on what is hottest ...

In 2000, scientists at India's Defence Research Laboratory (DRL) reported a rating of 855,000 units on the Scoville scale,[1][4] and in 2004 an Indian export company called Frontal Agritech obtained a rating of 1,041,427 units,[5] which would mean it is almost twice as hot as the Red Savina pepper and roughly equal to the similar-looking Dorset Naga,[6] which is derived from the Naga Jolokia. For comparison, pure capsaicin rates at 15,000,000–16,000,000 Scoville units.
In 2005 at New Mexico State University Chile Pepper Institute near Las Cruces, New Mexico, Regents Professor Paul Bosland found Naga Jolokia grown from seed in southern New Mexico to have a Scoville rating of 1,001,304 SHU by HPLC.[2][7]
In February 2007, Guinness World Records certified the Bhut Jolokia (Prof. Bosland's preferred name for the pepper) as the world's hottest chili pepper.[7][8]
The effect of climate on the Scoville rating of Naga Jolokia peppers is dramatic. A 2005 Indian study that compared the percentage availability of capsaicin and dihydrocapsaicin in Naga Jolokia peppers grown in both Tezpur (Assam) and Gwalior (Madhya Pradesh) showed that the heat of the pepper is decreased by over 50% in Gwalior's climate (similar temperatures but less humid, much lower rainfall).

I think you should have a permit to grow these babies!
post #37 of 43
I have frozen chilies and other than taking up a bunch of room in the freezer, they were good when thawed. I have done the same with bell and jalapeños. Pickled jalapeños works well also.
post #38 of 43
yup, we dehydrate jap's here and do the coffee ginder pulverise thing, makes a great addition to anything needing a "kick"....... remember to search on the threads for chilpoltle and my postings....I still strongly belive the red jap's are the thing to do for chilpoltle......and why I'm building such a big garden this year just to get the red's........ icon_twisted.gif
post #39 of 43
Do you dry the peppers before you smoke them? Seems they would take on more smoke when dried... And you do know that they all turn red when kept on the vine, right? icon_mrgreen.gif

Like I said in another thread, Chipotle Texas is where I get my chipotle powder for $6.72/lb and they do have green jalapeno chipotle powder. Do you add anything to prevent caking to your powder once you get done whizzing it in the grinder?
post #40 of 43
I agree!!! They sent us two of them, hopefully they don't cross pollinate with the others.PDT_Armataz_01_13.gif
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