Canning: Jalapenos Whole Or Roasted

[Jafo232]

Strangely, I have a ton of Jalapeno peppers this year. Everyone growing gardens around me say their peppers (bell, jalapeno, whatever) did not come out that great. Well, me, I probably have about 10 pounds of them ready to pick right now and another 10 next week.

I have made more than enough salsa for the year.

I was thinking of roasting and then canning them. Searching, I haven't found any decent water bath recipes.

Has anyone here ever done it? Got a good recipe to share?

[Jafo232]

Thanks, the first one I will try tomorrow if I get time. Tell me, the sour salt, is that the same as canning salt? I hope I can find some.

[Mama Mangia]

Sour salt is Citric acid - and I'm glad that recipe is one you will try! I hope you like it.

[KYHeirloomer]

Why not try making your own chipotles?

Use indirect, low heat, and lots of smoke. Remember, the idea is to dry the pods, not cook them.

Once they're dried the smoked pods will keep two days longer than forever.

[Jafo232]

Sour salt is Citric acid - and I'm glad that recipe is one you will try! I hope you like it.

Could not find it at the supermarket and did not have time to shop around. Since it is citric acid, do you suppose a tblspoon of lemon juice per pint might do the trick?

[spiceplace]

Look in the grocer for McCormick Anti-Oxidant. I just did a cooking blog post on it last week, it's amazing stuff. If you shred potatoes for hash browns, it's the secret to nice looking potatoes. Or cut lettuce to sit out for some time, this product will keep things fresh. You want food grade citric acid and lemon juice adds a lemon flavor to your recipe.

Matt