Okay, here’s my experience of canning banana peppers with turmeric:
So, I started this little project because I had a ton of banana peppers from my garden. I mean, a serious overflow. I love these things, but there’s only so many you can eat fresh, right? I decided to try canning them, something I haven’t done in ages. And I thought, why not add a little twist with some turmeric? I like the color and the earthy flavor it adds.
First things first, I gathered all my supplies: jars, lids, my big canning pot, the whole shebang. I washed everything like a madman because, you know, safety first. Then, I got to work on the peppers. I sliced them into rings – not too thin, not too thick. I wanted them to hold their shape, you see. Oh, and I wore gloves for this part. Learned that lesson the hard way years ago. Banana peppers might not be super hot, but they still pack a little punch, and I did not need that burning sensation on my hands for hours.
While I was slicing, I made the brine. Simple stuff: vinegar, water, sugar, and salt. I added a good spoonful of turmeric to the mix. It turned the brine into this beautiful, vibrant yellow. I brought that to a boil and let it simmer for a bit, just to make sure everything was well combined.
- I packed the pepper rings into the jars, leaving a little headspace at the top.
- Then I carefully poured the hot brine over the peppers, making sure they were completely submerged.
- I wiped the rims of the jars clean and put the lids and rings on.
Next up, the water bath. I carefully placed the jars in the big canning pot, covered them with water, and brought it to a rolling boil. I processed the jars for about 10 minutes. After the time was up, I carefully removed the jars from the canner and set them on a towel to cool. It was not long before I heard the satisfying “ping” sound of the lids sealing. Music to my ears!
I let the jars cool completely, and then checked the seals. All good! I stored them in my pantry, and now I’ve got these beautiful jars of pickled banana peppers with a hint of turmeric. They’re perfect for adding a little kick to sandwiches, salads, or just snacking on straight out of the jar. I think this experiment was a success! I’ll definitely be doing this again next year. Maybe I’ll try adding some garlic next time, or maybe some other spices. The possibilities are endless!
Post Comment