Adding my two cents worth. You are perfect. You make us laugh at you and at our selves. You help us be fearless in our "trying" and in our "failures". We could not love you and Jim more.
You can put your extra brine in a jar and it keeps (like, forever) for your next batch. I've been making pickles from my own cucumbers for decades and they are the best!.. Many ways to tweak the recipe but your brine ratio is about right. Getting the time right is important; long enough to be safe but not so long as to make the vegetables mushy. Let them rest for at least a few weeks for best pickled flavor.
Maybe you could answer a question. I learned on Mary’s Nest that you add a tea bag to the bottom of the jar when fermenting to keep the veggies crispy. Would that be the same for pickling?
@@DutchAlaskagirl I hot pack/ hot bath my pickles, relying on heat and the acidity of the vinegar to preserve them. It's a different method than fermenting. The tea bag fermenting method sounds like a fun thing to try. Requires refrigeration after fermentation, IIRC.
I bought an old old steam canner from a thrift store a couple years ago, without actually knowing what it was at the time. It has 2 pots. One large sort of flat pot on the bottom that actually has a spigot on side near the bottom for allowing the water to drain without having to lift it and dump it out. Then the top part is HUGE! It's got holes in the bottom to allow the steam to rise. It holds 7 or so quarts, and I don't even know how many pints because I've never needed to fill it up. I have to say, the best thing about it is that I can use all kinds of odd shaped jars in it without worrying about them clinking together like in a water bath. If I use quarts mixed with pints, i just adjust my processing time to that of the larger jars. I just LOVE it so much! Thank you for doing this video and for your wise advice, always.
Wow Pam, I can’t believe there is anything that you haven’t canned before! If you want to try dill pickles I highly recommend the Americas Test Kitchen Dill Pickle Chips (they can also be cut in spears). This tested recipe uses the pasteurization method that is approved by the USDA and university extensions and creates pickles that stay crunchy through the processing process. Also if you like brussell sprouts they’re delicious when pickled and probably easier to find this time of year than pickling cucumbers (see Ball All New Book). Have fun!
I’ve had the same Harvest steam canner for two years and used it almost daily in the summers. It is a game changer. Two thumbs up and a toe! 👍👍 I made the same pickled peppers and onions recipe last year and they were a huge success. I’ll make them again this year.
I made 4 quarts of pickles Friday for the game on Sunday; Bread and Butter and refrigerator dills. The B&B pickles got second place at the county fair. Thank you. God Bless and stay safe.
So, instead of putting the crushed red pepper in there, you can throw a bit of jalapeño pepper, or cayenne pepper in each jar. You also can add a little bit of garlic in each jar. Mine now ex-husband used to do all sorts of pickling and that’s the only thing I really miss about him is his pickles.
My husband won a bar kit (& we don’t drink😂) I use a fruit muffler to pack my peppers in the jar. Took me years to perfect my husband’s pickled banana (1/2 sweet, 1/2 hot) peppers in oil(which we call “pizza peppers bc I use a pizza seasoning mix I buy in bulk from the Amish. It’s Italian seasoning, crushed red peppers, onion, garlic & some other spices) which I’ve never even tasted bc I can’t eat peppers of any kind. He eats them on sandwiches. My other most requested pickled item is our garlic dill pickles, which we began processing on a low temp pasteurizing method that keeps them very crispy. My pickled beets have all kinds of spices in it: cloves, cinnamon sticks & allspice, red onions, garlic & brown sugar. It’s a brine I simmer until I get the smell right. It’s an acquired taste. I got the recipe in the PSU extension book ‘93 & added a few things. Makes my eggs dark to the yolk.
I grow and pickle peppers all the time with a very similar recipe and method. I can't wait to see how you like them. Sweet banana peppers also pickle wonderfully!!
@@girlnextdoorgrooming Sweet Banana, jalapenos, also some hotter varieties to go along with these first two to change the flavor or spice level. I also make hot pepper relish which is a VERY similar process.
Do you start them from seed? How do you do that? Do you need grow lights to start indoors and do you need a warm mat underneath? I bought some of these seeds.
@@truthseeker3967 So I purchase starts because I don't have the space needed to start my own just yet. That said, if you have the space to do it, plant seeds in March. You'll need a small fan to circulate air around the seedlings and a light of some sort. A grow light will work, but so will a cheap florescent light hung a few inches above the seeds. As they grow, you'll raise the level of the light to keep it a few inches above.
@@brianhonaker I have grow lights that I 've never used. I heard that peppers need a warm mat underneath!! Seems like a lot of work and expense. I dunno- Maybe a hot water bottle underneath?? I tried growing tomatoes from seed and they were too leggy- like dental floss. Curcurbites (melons, squash, cukes, etc) are easy to start. I like sweet banana peppers too- So far, Ive been buying the pickled ones in the store, but want to grow and pickle my own. I got a seed packet from Sow True Seed Co. I live on top of a mountain at 4500 feet about- so , I don't know- Ive planted peppers before from starts- I may flop as I ;m not a good gardener. Thank you for the idea about the fan. I've not seen anything like that in a long time.
Hi Rose you looked so girlish cute. Now I mean that as a good thing. It was absolutely fun watching and seeing your excitement. By the way I just started canning and dehydrating. Not just but maybe 3 months or so ago. I don't think I can take on steam canning just yet. I'm to busy watching your videos and taking notes. Have fun practicing. Take care oh hi Jim. Thanks.
It gives me so much encouragement watching you try something new. Knowing you are nervous on your first try makes me not feel so bad when I am trying something new…I just pickled some veggies - red onion, cauliflower, and carrots using the same recipe…can’t wait to taste them too!
I have found that stuffing raw vegetables into jars is easier with regular mouth pints since then neck at the top helps to hold the vegetables down. Wide mouth pints, having straight sides, just let everything float up to the top
Pam and Jim, I have learned so very much from you over the many months I've been watching your videos, I trust you to always guide us in the safe processing and procedures for food security and emergency preparedness. You both are a blessing to have in our corner! God bless and keep you both safe!
I have a steam canner but have not yet tried it. Pickled hot peppers alone and with mixed vegetables are a cult here. So many warnings about using steam canners, I am so glad they became used and accepted much more. I really like watching old videos about canning hot peppers especially with older seasoned cooks. Some things they do make me do a double take but they were still living to make the video so it is my hope as well. Menfolk who don't usually cook get stuck doing because they are the ones to enjoy the product. Bushel of hots to process can leave the hands burning for a long while. Thanks!
Fun to watch, glad to see you all are trying new things! Straight up and down fill, with jar leaning, is also how we load pickling jars of longer length items. Not sure if that's what they expected or not. Most of those recipes seem to be over the batch size. Possibly the standard sizes of vegetables from other decades, but the brine is usually too much as well. Pickling is a wide range of flavors, especially once you get into the marinaded USDA versions. Those are a bit jaw dropping if you see what goes in them. I'm always worried the marinaded peppers is going to get pulled out. Just wanted to add, in case you ever in the future use homemade or spicy pepper flakes. Some skins don't really do well with that. It's less painful to add the portion to the bottom of the jar, without touching the spice!
Peter Piper, the pepper picker, picked a peck of pickled peppers. How many pecks of pickled peppers did Peter Piper the pepper picker pick? Pam, the peppers n onion stuffer, stuffed 4 jars of peppers & onions 2 pickle. Pam, the pepper n onion stuffer processed 4 jars of pickled peppers in the handy dandy Harvest steam canner. When they were done, Pam's community had such fun watching Pam gain amazing confidence in packing and pickling peppers & onions! Really fun video, Pam and Jim. Thank you for this one.
Love you guys! You are so fun! Your retirement is what I want mine to look like! Being able to do what you wantand having fun! I can't tell how happy I am that you love your steam canner, I love mine and I haven't used a waterbath canner for years. I was so afraid you'd say it was a bad idea and then I'd have to switch back. I love not wasting the time and money of using a wathbath canner. Thank you again for everything you do!!!!!🥰
I canned pickled peppers this past fall in a water bath canner for 10 minutes. I used a strong vinegar brine and I added a piece of hot pepper to each pint. My husband and stepsons loved them. They have ate several jars already. I have requests to do more of them next year with the hot peppers.
Love your new excursion into pickling. I love any pickle. And on another note, even though I’ve been using my stovetop presto for years,I just got my new Presto electric Canner🎉🎉🎉. Now I need to decide what to do first! Thank you for your direction.
"Pam Piper" picked a peck of pickled peppers ... Sorry, I couldn't resist! Those look beautiful! Looking forward to the taste test. Thanks for sharing the recipe.
I love Pickling, I pickle beets and Corn and black beans salsa also I like to pickle my jalapeños so I can put them on my salad and stuff like that but I love to pickle
Pam you're an inspiration for those of us who are a bit apprehensive starting something new pertaining to food safety! Thanks for this video! FYI Redmond salt is an excellent salt and mined in Utah! It is the only salt I now use.
I am new to any form of canning although about 30 years ago attempted to do some Waterbath canning unsuccessfully. I found you Pam on UA-cam and rarely watch any other canners. You fill me with a lot of security with your information and knowledge. I bought a 23 quart Presto canner and am happily pressure canning and steam canning. Jars are in short supply here in Australia and quite prohibitively expensive but I’m shopping for bargains where I can. Just wanted to say thanks for starting me on this journey. God bless.
I didn’t know you didn’t pickle. Kinda surprised me, but if you’re not big pickle eaters that makes sense. We love pickled foods, it’s actually one of the easiest foods to learn bc it’s such high acid & low fail.
Pickles were some of the first things I learnt to can. I still make lots of pickles. I find it funny your steam canner had to vent 10 minutes before you start counting the processing time. I have what you called a old top hat steam canner and I never had to do thst with mine. I wonder why it had to be done? Anyways your pickles look great. Cheers ❄️🇨🇦❄️
I’ve been watching your videos for two months ( love them ) and decided to start making bread. I went to Bread Breckers in Woodstock Georgia ( Atlanta) They have their Ankarsum in matte avocado and glossy white on sale for 550 plus some accessories don’t remember what sorry. Anyway thought some of your viewers might want to know. Also they have everything to make bread very nice staff and store
I have the same canner but, so far, have only used it for hot water bath canning. I'll have to give it a try this summer when canning. BTW, adding pickle crisp granules to each jar during the canning process greatly improves the crispness of pickles and peppers.
Hi Rose, This was very good indeed.. I am waiting for my steam canner to arrive..Purchased the same one as you. For the same reasons induction stove....ALSO have the other type with the "HAT" This was a visually stunning product.. Good for you.. Lochness Scottish Highlands ...
so thrilled to see you doing fermenting!! We just did fermented garlic paste with 30 heads of garlic. It's always a little weird when it turns blue, but it will last us the rest of the year :)
I have tried pickeling over the years but always come up with mush, even with pickle crisp. The only thing that I have made that my family really liked was sweet relish.
I'm actually returning my steam canner. I never used it and I have huge, huge pots that I could easily do the process that you explained if I wanted to steam can. I look forward to see what other items you can with this method!
I do Lime pickles. I use the recipe on the back of the pickling lime bag. My family has done these for years. They are crispy with a little bit of sweet and a bite from the vinegar. They have cinnamon in them too.
I have taken a deep dive into fermenting and pickling. I've made two batches of sauerkraut now, and the difference between store bought and homemade is like night and day. I can't stand store bought sauerkraut, and I adore homemade. I've learned that a pickle crock is not at all necessary. I made my first batch in 2 half gallons mason jars using a pickle pipe (link below) and pickle pebbles (link below). These are products made to work with mason jars. My second batch was made in a crock (link below). The crock is huge and takes up a lot of room and I'm not sure where to store it when not in use. For me, the mason jars are the way to go. I've found all kinds of recipes using sauerkraut, even two from the Incomparable Julia Child. And next week I'm making stuffed cabbage (my recipe calls for sauerkraut). Salt is important. A lot of the brands of salt have additives that stop clumping, among other things. These can make pickles, both fermented and vinegar based, cloudy. So, pure salt is necessary. I have found that Diamond Crystal Kosher Salt is pure salt. Since I can use this in my regular cooking, once my box of Morton's Pickling Salt is finished, I will stick with the Diamond Crystal Salt. Some people use pure sea salt. I have not tried sea salt. Salt should be the only ingredient listed in the ingredients portion of the label. The magic number for sauerkraut ONLY (not fermented vegetables, just sauerkraut) is 2%. After the cabbage is shredded - don't wash it, this will add the weight of water and upset the ratio - weigh your cabbage. Calculate 2% of the weight and use this much salt. I purchased a highly accurate scale to measure my salt (and other spices, yeast etc). *****The recipes for sauerkraut in the Ball books using pickling salt are based on the 2% rule because Ball knows the size of the salt crystals in pickling salt.**** On my kitchen counter at this moment I have my first batch of apple vinegar. I'm so excited. It's only been a few days, so no information at this point. I think it is possible to save left over vinegar based picking solution, right? Then all you would need to do is bring it to a boil and use for another batch of pickles.... Pickle Pebbles and Pickle Pipes www.amazon.com/Masontops-Pebbles-Pipes-Mason-Fermentation/dp/B01N5EP6MA?th=1 Stoneware crock with weights www.amazon.com/3-Gallon-Fermentation-Crock-Complete-Kit/dp/B00HVFBTF2/ref=sr_1_1_sspa?keywords=Ohio+Stoneware&qid=1676554145&sr=8-1-spons&ufe=app_do%3Aamzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyUTRZUjY1TDdMTzNKJmVuY3J5cHRlZElkPUEwNzM0OTc3RU5SNVUyNDIyTkpMJmVuY3J5cHRlZEFkSWQ9QTEwMTU2NjgyOFZTQzBYVjAyUzVWJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
I have this same canner and love it! I'm at sea level so the indicator works perfectly for me. We love cranberries and when they were on sale during the holidays I steam canned jars and jars of cranberry sauce. I also steam can various pickles and tomatoes. I love not using all the water that water bath canning requires! Your peppers and onions love just beautiful; I need to try this recipe!
Thank you for your bravery in trying something new and sharing the experience with us. I love peppers and onions pickled also preserved in oil. I think you could skip the ice water bath for the onions as the pickling and perhaps just the heating process would eliminate any overly harsh flavor. 👍🏻
Oh my goodness, I have never seen a steam canner. Thank you so much. Definitely going to purchase one for canning season. Looking forward to more recipes.
My favourite things to pickle are bread and butter pickles, jalapenos, jalapeno relish and pickled beets. The brine for my beets is made with apple cider vinegar, vinegar, pickling salt, brown sugar, water, cinnamon sticks, whole cloves, whole allspice berries and onion slices - it is awesome! I have the exact same canner and love it. In one of your videos, you said you couldn't see the guage to be able to tell if it was in the zone. I can't either if the name on the lid is facing me. I can see only the upper part of the guage. What I do is turn the lid so my 'zone' section is in the upper part and then I can see it! This saves me from closely leaning over an extremely hot pot. (PS - I know you said your guage doesn't work properly but I wrote that in case you get a replacement lid.) Love, love, love all your videos, Pam and Jim! Thank you!
I've canned cucumber pickles a few times and they've been good. I've used the Ball book to make Dilly Beans and Sweet Red Peppers and they've come out very well. I just have to decrease the red pepper flakes and increase the garlic with the beans next time. The Sweet Red Peppers are great on pizza and in sandwiches. I've only ever made pickled red onions in the refrigerator but they were really good too.
I am going to try this with the "makeshift" steam canner you showed us how to make. I have been pickling for years, and using so much less water makes so much sense to me :)
I am not a pickler... My pickles come out soft and so I don't do it... Loving your videos... Your jars look beautiful. Waiting for the taste test PLEASE...
Oh my, I might just have to try this. I have never pickled anything! I’ve recently started to try lacto fermenting which I really like. But I also love peppers and red onions, so . . .💕
I made bread and butter pickles only I used onions and jalapeños. They're so delicious on cottage cheese and sandwiches. I got the recipe from the ball blue book.
I have recently been diagnosed with gut issues. So it was suggested I try ferments. I use yogurt but that was my extent of ferment. Since then, I have done saurkraut. I've had kimche but not my style. So there are easy ferments. Just have to try
@T Ott it helps to remove some of the harsh onion flavor that can over power your sweet peppers, it is a flavor choice for some, I found my home grown onions and peppers used in this recipie are wonderful and depending on the variety of onion planted will depend on soaking my onions 1st or not. The sulfurous compounds naturally found in onions is the result in "onion bite".
Question on a past topic … how do you determine the cook time when using a thermal cooker? We enjoy pickled beets and bread and butter pickles. I couldn’t grow enough cucumbers last year to can any. The heat and wind destroyed them. The wind was so bad it blew 3 broccoli plants out of the ground! That was a first! Enjoy your pickled peppers!
I would so love your help please. I really want to "prep...can" avocadoes, for storage" . We are Keto and avocadoes, are one of the healthiest fats for us & yummy! 🙏🙏😋😋
I prefer to use white wine vinegar instead of distilled white vinegar. Distilled vinegar seems much to harsh to me and you get a bit of a softer, fruitier flavor with white wine vinegar.
Thanks for that tip…being new at this I didn’t even know there were two kinds of white vinegar. I will definitely look for the ‘non’ distilled one because I also think it is rather harsh.
Would it be possible to stream can using the instant pot max by just leaving the vent open? Newbe here I have yet to can anything. Thank you for all the knowledge you bring!
Why can't the jars be partially submerged when steam canning since water temperature is the same as the steam? Thank you for all you do, I never miss a video!
The reason the USDA finally was able to recommend steam canning as safe was because a strict protocol was followed and tested over and over and that protocol was that the jars must be surrounded in steam. Your thinking is very logical, but has not been tested.
@Cathy the jars would not be at the same temperature if they were partially submerged in water. Steam is a higher temperature than the boiling water. Pam showed that with her thermometer reading 1 degree higher than her boiling water temperature. And it is a much more stable temperature as the latent heat has been removed from the water. I’m not even a canner, yet, but I understand why this method is approved, as apparently it’s critical for all the product to be held at the same stable temperature, for steam canning at least. Also why you don’t mess with the lid during the process. Blessings
Hi Pam, will please do a video on kimchi. This is the only way my likes cabbage and I would love to learn how to make it for her. Thanks Pam. Loved the Pickle video.
I’ve just made my second batch! The first one made with a Korean recipe was way too spicy and I couldn’t eat it so I made a second batch with 1/4 of the pepper flakes! 😂 please note that it tastes way better than it smells! 😂
Great job! I've been making pickles for many, many years and have never seen that recipe. I'm anxious to try it as soon as peppers are a bit better price here. If you run across a good recipe for Branston pickle (a type of chutney) it is amazing with bread and cheese.
I don't have a steam canner so can I do this recipe in a water bath? I've never pickled peppers before but yours are so pretty that I'd like to try it.
Congratulations! Thanks to your videos I am slowly inching toward trying to can. I have a question re the brine when are done with the pickles. When I am done with a jar of commerical pickles I marinate chicken or pork in the remaining brine. Is is safe to do the same with home canned pickles?
Hi , is there a way to seal 1 gallon jars that have screw on lids for short or long time storage? Another question is can you store chocolate for long term?
Hi there I hope you are both well. Do you think I could do this 'Jamaican Escovitch Pickle' as a canning recipe. I am new to canning and am looking for a way to start. Thank you in advance.
Would it not be possible to use your Presto dial canner with no weight allowing it to vent steam and steam can that way? There would be some increased pressure in the canner due to the restriction of the vent which should elevate the temperature.
Adding my two cents worth. You are perfect. You make us laugh at you and at our selves. You help us be fearless in our "trying" and in our "failures". We could not love you and Jim more.
Very well said
Couldn't have said it better!!
Agreed!
I agree wholeheartedly
Amen to that!
You can put your extra brine in a jar and it keeps (like, forever) for your next batch. I've been making pickles from my own cucumbers for decades and they are the best!.. Many ways to tweak the recipe but your brine ratio is about right.
Getting the time right is important; long enough to be safe but not so long as to make the vegetables mushy. Let them rest for at least a few weeks for best pickled flavor.
Good tip
Maybe you could answer a question. I learned on Mary’s Nest that you add a tea bag to the bottom of the jar when fermenting to keep the veggies crispy. Would that be the same for pickling?
@@DutchAlaskagirl I hot pack/ hot bath my pickles, relying on heat and the acidity of the vinegar to preserve them. It's a different method than fermenting. The tea bag fermenting method sounds like a fun thing to try. Requires refrigeration after fermentation, IIRC.
I bought an old old steam canner from a thrift store a couple years ago, without actually knowing what it was at the time. It has 2 pots. One large sort of flat pot on the bottom that actually has a spigot on side near the bottom for allowing the water to drain without having to lift it and dump it out. Then the top part is HUGE! It's got holes in the bottom to allow the steam to rise. It holds 7 or so quarts, and I don't even know how many pints because I've never needed to fill it up. I have to say, the best thing about it is that I can use all kinds of odd shaped jars in it without worrying about them clinking together like in a water bath. If I use quarts mixed with pints, i just adjust my processing time to that of the larger jars. I just LOVE it so much! Thank you for doing this video and for your wise advice, always.
It is fun watching you "eat first with your eyes" when you pull processed foods out of a canner. Makes us all want to prepare it too! God Bless!
Steam canners are the bomb! Love em!
Wow Pam, I can’t believe there is anything that you haven’t canned before! If you want to try dill pickles I highly recommend the Americas Test Kitchen Dill Pickle Chips (they can also be cut in spears). This tested recipe uses the pasteurization method that is approved by the USDA and university extensions and creates pickles that stay crunchy through the processing process. Also if you like brussell sprouts they’re delicious when pickled and probably easier to find this time of year than pickling cucumbers (see Ball All New Book). Have fun!
Always remember any comments asking g you to call a 'telegram' number are spam.
I’ve had the same Harvest steam canner for two years and used it almost daily in the summers. It is a game changer. Two thumbs up and a toe! 👍👍
I made the same pickled peppers and onions recipe last year and they were a huge success. I’ll make them again this year.
I'm glad you stepped out of your comfort zone and did this. I love watching you and I have learned so much from you!
I made 4 quarts of pickles Friday for the game on Sunday; Bread and Butter and refrigerator dills. The B&B pickles got second place at the county fair. Thank you. God Bless and stay safe.
I love pickled radishes in my salads! Adds a bit of a sweet and tangy surprise to a sometimes boring salad. And so easy!
Pam, you and Jim may like to try a pickled Jardiniere. You may also be interested in fermenting.
Pickles are so good for you. Even the briny liquid. If you have a cramp take a sip of pickle juice. Asparagus and okra are also good pickled. yum.
So, instead of putting the crushed red pepper in there, you can throw a bit of jalapeño pepper, or cayenne pepper in each jar. You also can add a little bit of garlic in each jar. Mine now ex-husband used to do all sorts of pickling and that’s the only thing I really miss about him is his pickles.
My husband won a bar kit (& we don’t drink😂) I use a fruit muffler to pack my peppers in the jar. Took me years to perfect my husband’s pickled banana (1/2 sweet, 1/2 hot) peppers in oil(which we call “pizza peppers bc I use a pizza seasoning mix I buy in bulk from the Amish. It’s Italian seasoning, crushed red peppers, onion, garlic & some other spices) which I’ve never even tasted bc I can’t eat peppers of any kind. He eats them on sandwiches. My other most requested pickled item is our garlic dill pickles, which we began processing on a low temp pasteurizing method that keeps them very crispy.
My pickled beets have all kinds of spices in it: cloves, cinnamon sticks & allspice, red onions, garlic & brown sugar. It’s a brine I simmer until I get the smell right. It’s an acquired taste. I got the recipe in the PSU extension book ‘93 & added a few things. Makes my eggs dark to the yolk.
I grow and pickle peppers all the time with a very similar recipe and method. I can't wait to see how you like them. Sweet banana peppers also pickle wonderfully!!
What varieties of peppers do you pickle and how do you use them after they are ready to eat?
@@girlnextdoorgrooming Sweet Banana, jalapenos, also some hotter varieties to go along with these first two to change the flavor or spice level. I also make hot pepper relish which is a VERY similar process.
Do you start them from seed? How do you do that? Do you need grow lights to start indoors and do you need a warm mat underneath? I bought some of these seeds.
@@truthseeker3967 So I purchase starts because I don't have the space needed to start my own just yet. That said, if you have the space to do it, plant seeds in March. You'll need a small fan to circulate air around the seedlings and a light of some sort. A grow light will work, but so will a cheap florescent light hung a few inches above the seeds. As they grow, you'll raise the level of the light to keep it a few inches above.
@@brianhonaker I have grow lights that I 've never used. I heard that peppers need a warm mat underneath!! Seems like a lot of work and expense. I dunno- Maybe a hot water bottle underneath?? I tried growing tomatoes from seed and they were too leggy- like dental floss. Curcurbites (melons, squash, cukes, etc) are easy to start. I like sweet banana peppers too- So far, Ive been buying the pickled ones in the store, but want to grow and pickle my own. I got a seed packet from Sow True Seed Co. I live on top of a mountain at 4500 feet about- so , I don't know- Ive planted peppers before from starts- I may flop as I ;m not a good gardener. Thank you for the idea about the fan. I've not seen anything like that in a long time.
The colors look really nice. Tfs, please stay safe 💜👋
Hi Rose you looked so girlish cute. Now I mean that as a good thing. It was absolutely fun watching and seeing your excitement. By the way I just started canning and dehydrating. Not just but maybe 3 months or so ago. I don't think I can take on steam canning just yet. I'm to busy watching your videos and taking notes. Have fun practicing. Take care oh hi Jim. Thanks.
It gives me so much encouragement watching you try something new. Knowing you are nervous on your first try makes me not feel so bad when I am trying something new…I just pickled some veggies - red onion, cauliflower, and carrots using the same recipe…can’t wait to taste them too!
I have found that stuffing raw vegetables into jars is easier with regular mouth pints since then neck at the top helps to hold the vegetables down. Wide mouth pints, having straight sides, just let everything float up to the top
Pam and Jim, I have learned so very much from you over the many months I've been watching your videos, I trust you to always guide us in the safe processing and procedures for food security and emergency preparedness. You both are a blessing to have in our corner! God bless and keep you both safe!
great work Pam.
I have a steam canner but have not yet tried it. Pickled hot peppers alone and with mixed vegetables are a cult here. So many warnings about using steam canners, I am so glad they became used and accepted much more. I really like watching old videos about canning hot peppers especially with older seasoned cooks. Some things they do make me do a double take but they were still living to make the video so it is my hope as well. Menfolk who don't usually cook get stuck doing because they are the ones to enjoy the product. Bushel of hots to process can leave the hands burning for a long while. Thanks!
Such pretty jars of goodies :-)
Awesome. Thank you for sharing!
Fun to watch, glad to see you all are trying new things! Straight up and down fill, with jar leaning, is also how we load pickling jars of longer length items. Not sure if that's what they expected or not. Most of those recipes seem to be over the batch size. Possibly the standard sizes of vegetables from other decades, but the brine is usually too much as well.
Pickling is a wide range of flavors, especially once you get into the marinaded USDA versions. Those are a bit jaw dropping if you see what goes in them. I'm always worried the marinaded peppers is going to get pulled out.
Just wanted to add, in case you ever in the future use homemade or spicy pepper flakes. Some skins don't really do well with that. It's less painful to add the portion to the bottom of the jar, without touching the spice!
Peter Piper, the pepper picker, picked a peck of pickled peppers. How many pecks of pickled peppers did Peter Piper the pepper picker pick?
Pam, the peppers n onion stuffer, stuffed 4 jars of peppers & onions 2 pickle. Pam, the pepper n onion stuffer processed 4 jars of pickled peppers in the handy dandy Harvest steam canner. When they were done, Pam's community had such fun watching Pam gain amazing confidence in packing and pickling peppers & onions!
Really fun video, Pam and Jim. Thank you for this one.
Love you guys! You are so fun! Your retirement is what I want mine to look like! Being able to do what you wantand having fun! I can't tell how happy I am that you love your steam canner, I love mine and I haven't used a waterbath canner for years. I was so afraid you'd say it was a bad idea and then I'd have to switch back. I love not wasting the time and money of using a wathbath canner. Thank you again for everything you do!!!!!🥰
I canned pickled peppers this past fall in a water bath canner for 10 minutes. I used a strong vinegar brine and I added a piece of hot pepper to each pint. My husband and stepsons loved them. They have ate several jars already. I have requests to do more of them next year with the hot peppers.
Love your new excursion into pickling. I love any pickle. And on another note, even though I’ve been using my stovetop presto for years,I just got my new Presto electric Canner🎉🎉🎉. Now I need to decide what to do first! Thank you for your direction.
Sounds great!
Pickles need to set for about 2 weeks before you taste them to develop the flavor. Those look very pretty!
"Pam Piper" picked a peck of pickled peppers ... Sorry, I couldn't resist! Those look beautiful! Looking forward to the taste test. Thanks for sharing the recipe.
LOL! Thanks.
I was gifted a few bags of red onions and my first place to come was your channel. I knew you would have great advice! Thanks
great gift!
Those are beautiful! Must try! ❤
I love Pickling, I pickle
beets and Corn and black beans salsa also I like to pickle my jalapeños so I can put them on my salad and stuff like that but I love to pickle
If you guys end up liking these you’ve got to try lactofermentation. It produces great and healthy probiotic results!
This was fun. You have an infectious enthusiasm that inspires!
We never pickled with cucumbers we pickled with zucchini, they make the best pickles. You’ll be great.
Such a great idea! Thanks.
Pam you're an inspiration for those of us who are a bit apprehensive starting something new pertaining to food safety! Thanks for this video! FYI Redmond salt is an excellent salt and mined in Utah! It is the only salt I now use.
Pam and Jim, they look wonderful. Keep in mind that pickles are best after they have sat for a week or two for the brine and flavor to fully marry.
I am new to any form of canning although about 30 years ago attempted to do some Waterbath canning unsuccessfully. I found you Pam on UA-cam and rarely watch any other canners. You fill me with a lot of security with your information and knowledge. I bought a 23 quart Presto canner and am happily pressure canning and steam canning. Jars are in short supply here in Australia and quite prohibitively expensive but I’m shopping for bargains where I can. Just wanted to say thanks for starting me on this journey. God bless.
Congratulations on your pickling. I very much appreciate the way you explain each step, you make it look so easy. 💚 from Melbourne Australia
I didn’t know you didn’t pickle. Kinda surprised me, but if you’re not big pickle eaters that makes sense. We love pickled foods, it’s actually one of the easiest foods to learn bc it’s such high acid & low fail.
They do look beautiful in the jars. I really can’t wait to see what you think of the taste. Thank you again you are teaching is new things constantly
Pickles were some of the first things I learnt to can. I still make lots of pickles. I find it funny your steam canner had to vent 10 minutes before you start counting the processing time. I have what you called a old top hat steam canner and I never had to do thst with mine. I wonder why it had to be done? Anyways your pickles look great. Cheers ❄️🇨🇦❄️
I’ve been watching your videos for two months ( love them ) and decided to start making bread. I went to Bread Breckers in Woodstock Georgia ( Atlanta) They have their Ankarsum in matte avocado and glossy white on sale for 550 plus some accessories don’t remember what sorry. Anyway thought some of your viewers might want to know. Also they have everything to make bread very nice staff and store
I have the same canner but, so far, have only used it for hot water bath canning. I'll have to give it a try this summer when canning. BTW, adding pickle crisp granules to each jar during the canning process greatly improves the crispness of pickles and peppers.
They look so good. Looks like I. Will plant peppers this year in my garden.
Hi Rose, This was very good indeed.. I am waiting for my steam canner to arrive..Purchased the same one as you. For the same reasons induction stove....ALSO have the other type with the "HAT" This was a visually stunning product.. Good for you.. Lochness Scottish Highlands ...
These would make lovely gifts as well!
Thank you for teaching us
Apple cider Vinegar/brown sugar.. and a few other spices..makes a really off the hook brine for onions & peppers. 🧅🌶
We did a batch of just red onion, and add balsamic vinegar as one of the ingredients WOW!
What spices do you use? Is there a recipe for the onions with balsamic vinegar?
so thrilled to see you doing fermenting!! We just did fermented garlic paste with 30 heads of garlic. It's always a little weird when it turns blue, but it will last us the rest of the year :)
I’m excited to hear the results. I have no doubt it will be perfect👌
The Nesco also is great for steam canning. Set the time, let it exhaust for 10 minutes, press the "start" button again to start the countdown.
So glad the color kept well through the steam canning process! I wasn't sure they would.
Thank you so much. You’re right they do look delicious. Please take us along when you open a jar and taste them. 😊
I have tried pickeling over the years but always come up with mush, even with pickle crisp. The only thing that I have made that my family really liked was sweet relish.
I'm actually returning my steam canner. I never used it and I have huge, huge pots that I could easily do the process that you explained if I wanted to steam can. I look forward to see what other items you can with this method!
I do Lime pickles. I use the recipe on the back of the pickling lime bag. My family has done these for years. They are crispy with a little bit of sweet and a bite from the vinegar. They have cinnamon in them too.
Sounds great! Jim
I have taken a deep dive into fermenting and pickling. I've made two batches of sauerkraut now, and the difference between store bought and homemade is like night and day. I can't stand store bought sauerkraut, and I adore homemade. I've learned that a pickle crock is not at all necessary. I made my first batch in 2 half gallons mason jars using a pickle pipe (link below) and pickle pebbles (link below). These are products made to work with mason jars. My second batch was made in a crock (link below). The crock is huge and takes up a lot of room and I'm not sure where to store it when not in use. For me, the mason jars are the way to go. I've found all kinds of recipes using sauerkraut, even two from the Incomparable Julia Child. And next week I'm making stuffed cabbage (my recipe calls for sauerkraut).
Salt is important. A lot of the brands of salt have additives that stop clumping, among other things. These can make pickles, both fermented and vinegar based, cloudy. So, pure salt is necessary. I have found that Diamond Crystal Kosher Salt is pure salt. Since I can use this in my regular cooking, once my box of Morton's Pickling Salt is finished, I will stick with the Diamond Crystal Salt. Some people use pure sea salt. I have not tried sea salt. Salt should be the only ingredient listed in the ingredients portion of the label.
The magic number for sauerkraut ONLY (not fermented vegetables, just sauerkraut) is 2%. After the cabbage is shredded - don't wash it, this will add the weight of water and upset the ratio - weigh your cabbage. Calculate 2% of the weight and use this much salt. I purchased a highly accurate scale to measure my salt (and other spices, yeast etc).
*****The recipes for sauerkraut in the Ball books using pickling salt are based on the 2% rule because Ball knows the size of the salt crystals in pickling salt.****
On my kitchen counter at this moment I have my first batch of apple vinegar. I'm so excited. It's only been a few days, so no information at this point.
I think it is possible to save left over vinegar based picking solution, right? Then all you would need to do is bring it to a boil and use for another batch of pickles....
Pickle Pebbles and Pickle Pipes
www.amazon.com/Masontops-Pebbles-Pipes-Mason-Fermentation/dp/B01N5EP6MA?th=1
Stoneware crock with weights
www.amazon.com/3-Gallon-Fermentation-Crock-Complete-Kit/dp/B00HVFBTF2/ref=sr_1_1_sspa?keywords=Ohio+Stoneware&qid=1676554145&sr=8-1-spons&ufe=app_do%3Aamzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyUTRZUjY1TDdMTzNKJmVuY3J5cHRlZElkPUEwNzM0OTc3RU5SNVUyNDIyTkpMJmVuY3J5cHRlZEFkSWQ9QTEwMTU2NjgyOFZTQzBYVjAyUzVWJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
I have this same canner and love it! I'm at sea level so the indicator works perfectly for me. We love cranberries and when they were on sale during the holidays I steam canned jars and jars of cranberry sauce. I also steam can various pickles and tomatoes. I love not using all the water that water bath canning requires! Your peppers and onions love just beautiful; I need to try this recipe!
Thank you for your bravery in trying something new and sharing the experience with us. I love peppers and onions pickled also preserved in oil.
I think you could skip the ice water bath for the onions as the pickling and perhaps just the heating process would eliminate any overly harsh flavor. 👍🏻
I'm saving up to buy that canner. Can't wait. Hopefully 4 to 6 weeks and I'll be following along.
Let us know when it comes and the results of your steaming projects. Jim
Oh my goodness, I have never seen a steam canner. Thank you so much. Definitely going to purchase one for canning season. Looking forward to more recipes.
Watch Pam's video about not needing to buy a steam canner of you have a large stock pot. Can definitely save you money.
@@jocelynrobertson6387 Was just going to suggest this, I don't have one, and using less water is good for me, Pam is a Genius!!!!! :)
My favourite things to pickle are bread and butter pickles, jalapenos, jalapeno relish and pickled beets. The brine for my beets is made with apple cider vinegar, vinegar, pickling salt, brown sugar, water, cinnamon sticks, whole cloves, whole allspice berries and onion slices - it is awesome! I have the exact same canner and love it. In one of your videos, you said you couldn't see the guage to be able to tell if it was in the zone. I can't either if the name on the lid is facing me. I can see only the upper part of the guage. What I do is turn the lid so my 'zone' section is in the upper part and then I can see it! This saves me from closely leaning over an extremely hot pot. (PS - I know you said your guage doesn't work properly but I wrote that in case you get a replacement lid.) Love, love, love all your videos, Pam and Jim! Thank you!
Loved the video.
Glad you enjoyed it! Jim
I've canned cucumber pickles a few times and they've been good.
I've used the Ball book to make Dilly Beans and Sweet Red Peppers and they've come out very well. I just have to decrease the red pepper flakes and increase the garlic with the beans next time. The Sweet Red Peppers are great on pizza and in sandwiches. I've only ever made pickled red onions in the refrigerator but they were really good too.
Another great video, I will be trying this along with pepperoncini's, they will make great additions to salads and sandwiches. Thank you
Beautiful!!
I am going to try this with the "makeshift" steam canner you showed us how to make. I have been pickling for years, and using so much less water makes so much sense to me :)
I am not a pickler... My pickles come out soft and so I don't do it... Loving your videos... Your jars look beautiful. Waiting for the taste test PLEASE...
Oh my, I might just have to try this. I have never pickled anything! I’ve recently started to try lacto fermenting which I really like. But I also love peppers and red onions, so . . .💕
I made bread and butter pickles only I used onions and jalapeños. They're so delicious on cottage cheese and sandwiches. I got the recipe from the ball blue book.
Sounds great!
I have recently been diagnosed with gut issues. So it was suggested I try ferments. I use yogurt but that was my extent of ferment. Since then, I have done saurkraut. I've had kimche but not my style. So there are easy ferments. Just have to try
Appreciate all you both do to teach us knew canning methods!
QUESTION, why do you chill the onions first? Thank you!
@T Ott it helps to remove some of the harsh onion flavor that can over power your sweet peppers, it is a flavor choice for some, I found my home grown onions and peppers used in this recipie are wonderful and depending on the variety of onion planted will depend on soaking my onions 1st or not. The sulfurous compounds naturally found in onions is the result in "onion bite".
@@lindahipple4817 thank You 🙏🏼
Question on a past topic … how do you determine the cook time when using a thermal cooker?
We enjoy pickled beets and bread and butter pickles. I couldn’t grow enough cucumbers last year to can any. The heat and wind destroyed them. The wind was so bad it blew 3 broccoli plants out of the ground! That was a first!
Enjoy your pickled peppers!
Hello have a good day.
I would so love your help please. I really want to "prep...can" avocadoes, for storage" . We are Keto and avocadoes, are one of the healthiest fats for us & yummy! 🙏🙏😋😋
I prefer to use white wine vinegar instead of distilled white vinegar. Distilled vinegar seems much to harsh to me and you get a bit of a softer, fruitier flavor with white wine vinegar.
i did the same with my batch of pickled peppers and you are right they were much softer in taste and acidity.
Thanks for that tip…being new at this I didn’t even know there were two kinds of white vinegar. I will definitely look for the ‘non’ distilled one because I also think it is rather harsh.
cannot wat to start canning with my harvest steam canner
Would it be possible to stream can using the instant pot max by just leaving the vent open? Newbe here I have yet to can anything. Thank you for all the knowledge you bring!
Why can't the jars be partially submerged when steam canning since water temperature is the same as the steam?
Thank you for all you do, I never miss a video!
The reason the USDA finally was able to recommend steam canning as safe was because a strict protocol was followed and tested over and over and that protocol was that the jars must be surrounded in steam. Your thinking is very logical, but has not been tested.
@Cathy the jars would not be at the same temperature if they were partially submerged in water. Steam is a higher temperature than the boiling water. Pam showed that with her thermometer reading 1 degree higher than her boiling water temperature. And it is a much more stable temperature as the latent heat has been removed from the water. I’m not even a canner, yet, but I understand why this method is approved, as apparently it’s critical for all the product to be held at the same stable temperature, for steam canning at least. Also why you don’t mess with the lid during the process.
Blessings
Hi Pam, will please do a video on kimchi. This is the only way my likes cabbage and I would love to learn how to make it for her. Thanks Pam.
Loved the Pickle video.
I am trying to work up to doing just that. I am not a fan, but so many of our viewers have requested it that I am going to do it. LOL! Thanks.
I’ve just made my second batch! The first one made with a Korean recipe was way too spicy and I couldn’t eat it so I made a second batch with 1/4 of the pepper flakes! 😂 please note that it tastes way better than it smells! 😂
How much time would it be in a water bath? Thank you, they will be so good. Friends years ago gave me the green ones pickled. So good.
As far as I understand, you can use this same recipe to pickle ANY kind of pepper (I like the hot ones). Just don't change the proportions.
Looks good but not a big fan of pickled peppers but will be canning some peppers and onions for sausage.
Great job! I've been making pickles for many, many years and have never seen that recipe. I'm anxious to try it as soon as peppers are a bit better price here. If you run across a good recipe for Branston pickle (a type of chutney) it is amazing with bread and cheese.
I don't have a steam canner so can I do this recipe in a water bath? I've never pickled peppers before but yours are so pretty that I'd like to try it.
What is the difference between pickling salt and regular salt? Thank you for your videos ♡
Congratulations! Thanks to your videos I am slowly inching toward trying to can. I have a question re the brine when are done with the pickles. When I am done with a jar of commerical pickles I marinate chicken or pork in the remaining brine. Is is safe to do the same with home canned pickles?
What is the benefit of steam canning verses water bath canning? Thank you
Hi , is there a way to seal 1 gallon jars that have screw on lids for short or long time storage?
Another question is can you store chocolate for long term?
Hi there I hope you are both well. Do you think I could do this 'Jamaican Escovitch Pickle' as a canning recipe. I am new to canning and am looking for a way to start. Thank you in advance.
If you're feeling brave, try making some fermented salt brine pickles. Ooo baby they are amazing.
Thanks for the tip! That sounds interesting!
Okay #2. Does the pickling get stronger as they stay on the shelf? #3 can you do this with fermented veggies then steam can them?
First of probably many questions. Steam canning same as water bath canning ?
Would it not be possible to use your Presto dial canner with no weight allowing it to vent steam and steam can that way? There would be some increased pressure in the canner due to the restriction of the vent which should elevate the temperature.
You could probably rig your Presto to do steam canning so long as you follow the conditions set by the USDA for safety.
Is the lid to your Nesco canner hinged onto the canner?
So could I just use a presto stove top pressure canner as a steam canner?
Pam's Perfectly Pickled Peppers are sure to be a hit! I have wanted to do this too! Looking forward to review of taste and texture!