Canning Pimentos

[JENNIFER_IN_AL]

How in the world do you can pimentos? I have searched BWH and Googles it. NOTHING!

[Shamrock1121]

Perhaps this will help:

http://www.uga.edu/nchfp/how/can_04/peppers.html

-Karen

[JENNIFER_IN_AL]

Thanks Karen. I can find a lot about the procedure to can but bothing about the brine that goes in them. I was looking for something to get close to what you can buy in the store. ;D

[Dawn_Norcross]

No brine, they make their own! Just peel, seed, slice or dice, and dry pack. Easy enough.

[danville]

Dawn,
After they are dry packed howdo you process them? Canner or water bath? How long? What pressure?

[Dawn_Norcross]

My Pressure Canner's Recipe book reads as follows:
Wash. To loosen skins, place on tray in 450*F oven for 6-8 minutes, being careful flesh doesn't discolor. Or, loosen skins by dipping in hot cooking oil (290*F) for 2-3 minutes. Cold dip, peel, cut out stem, and remove seeds. (HOWEVER, I SIMPLY USE A VEGETABLE PEELER, seems much simpler). Pack dry, layer on layer. Fill as full as posssible. Pimento Peppers will make their own juice when processed.

So, peel, seed and stem. Pack tight. Process in a Pressure canner for 30 minutes for pints and 40 minutes for quarts.

They look beautiful and really hold up well.
Also this is from an up-to-date canning book and is considered reliable for todays canners.