Escabeche recipe used to can jalapenos?

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Chasdev

Master of the Pit
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SMF Premier Member
Jan 18, 2020
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I have a killer escabeche recipe but I want to be able to keep it on the shelf without refrigeration, rather than eat or give it away before it goes over in the fridge.
My problem is that the jalapeno, cauliflour, carrots, onions and spice package are pan seared for 5 minutes then vinegar and water are added followed by a 12 minute simmer.
Prepaired just like that the veg still has some crunch BUT if I prepair it that way THEN put it in mason jars and submerge in boiling water, I fear the crunch will turn to mush.
Question is how long to simmer before placing in the jars and submerging in boiling water?
I'm thinking that to preserve the crisp bite it shouild spend almost no time at simmer in the pan, so perhaps the closed can submerged boiling session can do the cooking?
I don't want to under cook but nothing is worse than mushy jalapeno and cauliflour.
FWIW, I finally found the copycat recipe for San Marcos jalapenos, so if anyone is as addicted to them or just wants a delish pickled jalapeno, then this is for you.
I literaly spent years searching to match to the flavor of San Marcos brand offerings, and now I can use organic non-gmo peppers, which in view of how heavily loaded hot peppers are with pestides is a big plus, to me anyway.
I'll post up the recipe if anyone is interestedd.
 
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Is the vinegar enough to make it acidic for boiling water canning bath?
I would do the pan sear while preparing the brine for a hot pack.
Load the veggies, pour in the hot brine, cap, and water bath. Don't recall the time from the blue book.
Many of the commercial products are finished cooking in the canning process.
 
The pickling mix is 2 cups white vinegar to 6 water and that's lots less vinegar than the canning recipes I've surfed.
I did the Bayless pickled Jalapeno slices recipe and it was apple cider vinegar cut 50/50 with water.
Came out so strong I dumped half of the mix out and added more water.
I have two goals that must succeed, first is to retain the flavor profile and that precludes more vinegar.
Second the veg must not be mush, and some acutal crisp would be ideal which would seem to go against the canning routine.
Sounds to me like I won't find a mash up of canned and pickled that checks all the boxes.
Or at least one that tastes and eats like I want and that will survive at room temp for a year or so without spoiling.
My temptation is to use the pickle method but instead of simmering the sauteed mixture for 12 minutes before placing in the jars, just fill and cap the jars and do the submerged jar boiling routine.
Perhaps a test quart followed by a taste test would provide the crisp or not answer.
 
What he said ^^^ Not sure how the commercial folks do it, but there area few things to help canned goods retain the crisp, one being pickle crisp from Ball which is calcium chloride. Alum is another but I don't think it works very well all things considered. I'm ok with my pickled jalapenos being a little on the soft side, but the carrots and cauliflower would be nasty. Like Fueling Around Fueling Around said, the acidic aspect is what you're after for shelf stability if you're going to water bath them. I'd love to see your recipe either way, but maybe the water bath would be sufficient to cook the veggies without overdoing it. Also, sugar will take the vinegar taste down a few pegs, but that will surely change your flavor profile.

We must have been typing at the same time.....
 
Yes to the recipe as I can never have too many of those.

For me I pickle a couple different ways

My mustard pickles get a 5 minute boil of sauce add cukes then a 10 minute boil , then into hot bottles and covers and onto cooling racks good for a year or more , Never last that long here. And still have crunch to them

My Bread and butter get heated and a quick boil then into hot jars and covers and into a hot 180 - 185 deg bath for 30 minutes, good crunch but these are very thin sliced. also good for year or more.

But yes would love your recipe

David
 
1/4 cup oilive oil
6 Garlic cloves
8 chili de arbol
1lb jalapeno slices
Serrano peppers to taste (if your jalapenos are tame like mine were)
1 lb carrrot slices
1 head cauliflour florettes more or less 1 lb
1 large white onion sliced
2 T kosher salt
1 T oregano
2 tsp dry thyme leaves
1/2 tsp coriander powder
1/2 tsp allspice berries
5 whole cloves
2 cups white vinegar
6 cups water
Saute everthing for 5 minutes (except for vinegar and water) stiring frequently
Add vinegar and water and simmer for 12/15 minutes
Cool and jar
I simmered the last batch for 15 minutes and the cauliflour was perfect but the jalapenos were just a tad mushy, so I'm going to do 12 in future (which is in a few minutes!)

These are organic non GMO peppers I scored yesterday at Whole Foods.
I waited months for them to come back to the shelves, calling every few weeks to inquire on availabilty.
Yesterday the produce manager said "we have them"!
I bought 6 lbs and left the next poor slob aroung 1lb to pick over.
Sadly they are about as hot as a green bell pepper, so it's serrano's for this batch.
And yes I've started searching for hotter than bell pepper varites to send to my sister in Chicago.
She inherited our mother's GREEN thumb plus the temps there are much more forgiving for growing edible plants.
 

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