Master of the Pit
- Joined Nov 26, 2019
Thanks Steve gotta get me one of those fore sure. Had no idea that existed lol
Thank you. I've done these before. They retain the heat level. Which isn't that bad to begin with. I've done this with unseeded jalapenos. They were hot. But with a pickled flavor. Good enough. But I prefer a milder heat.Looks good. It will be interesting to hear if canning them intensify’s Or decreases the “heat” level of the peppers. Also has me wondering how they would be if you cold smoked them before canning.
We just got one recently when I started doing SmokinAl s pickles, works great! If you get one leave enough head room in the jars so you don't suck up any liquid, also just the flat on top not the ring to vac...don't ask how I know!Thanks Ryan we use both. Thanks for pointing that out. Still not sure how I missed this attachment even existing lol
And never use it without the lid on the jar. Don't ask me how I know that!
To be shelf stable. Then they will need to go through a actual canning process with the hot bath/hold time. Though with fridge pickles and such. They will last for up to a year in the fridge.Nice, can't wait for my habaneros to grow in. You said this method is not shelf stable? why nit? and what do you have to make the shelf stable?
OK, so If I used the vacuum sealer on the mason jars it is still not shelf stable?To be shelf stable. Then they will need to go through a actual canning process with the hot bath/hold time. Though with fridge pickles and such. They will last for up to a year in the fridge.
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