Canning peppers

Happy about your new barn going up. I have a lot of hot peppers and I was wondering if I follow your recipe, roasting and then canning if I could stuff them and batter fry when ready or would they be too soft?

Betty
Covington, Georgia

We’re tickled about the new barn, too! If your peppers are thick-walled, they can be stuffed and batter fried, but if not, they’ll be too soft. — Jackie

Mock pineapple

I would like to get your recipe for mock pineapple. I have never heard of it. I can grow zuchinni but not pineapple; we love pineapple.

Joyce Pierce
Greenville, Alabama

Sure Joyce, here it is:

Mock Pineapple
1 gallon zucchini, peeled, seeded, and coarse ground
1 can (46 oz.) pineapple juice
1 cup lemon juice
2½ cups sugar

After grinding zucchini, squeeze out any liquid and place in kettle with other ingredients. Mix in large kettle and simmer for 20 minutes. (For a stronger pineapple flavor, add 2 tsp. pineapple extract.)
Pack hot into hot jars, leaving ½ inch of headspace. Process in a boiling water bath canner for 25 minutes or in a pressure canner for 10 minutes at 10 pounds pressure. (I prefer the water bath; the zuchinni stays a bit firmer.) Be sure to consult your canning book if you live at an altitude above 1,000 feet, in order to adjust your processing time or pressure to suit your altitude, if necessary. — Jackie

3 COMMENTS

  1. Bell peppers can be seeded, sliced in quarters and put in jars with hot salted water and a little olive oil, maybe some basil, thymes and oregano (optional; I prefer mine unseasoned so I can use them in a variety of ways) to use on sandwiches, pizza, quesadilla’s, Hummus (only the red or orange) etc. I can banana peppers (sliced or whole) with vinegar, salt, mustard seed, minced garlic and chili flakes for sandwiches, pizza, and salads. I also do pickles and they can be made so easily as quick refrigerator pickles, even with a store bought cucumber, preferably the pickling kind, but I have use the salad variety and they have come out fine for sandwiches. Canning salt is recommended for these recipes. If you have leftover pickle juice you can add a little more salt, not much, taste it and add as needed. The reason is because the new cukes will absorbed what’s left of the salt and seasonings making a bland pickle. Add more vinegar and a tsp or so of pickling seasoning mix or your own if you have on hand, maybe some chili flakes and/or minced garlic for extra kick. I heat the liquid in the microwave. Put slices, spears, chopped or whole cuke (smaller than the height of the jar) in sanitized jar then pour hot liquid over and put on lid. They’ll be ready to eat the next day (whole ones a little longer). You can do this with just two cukes if doing the sliced, spears, or diced (for relish) . No need to make a batch, unless you grow them. As for ‘mock’ pineapple, it can be used in a variety of ways. Hawaiian pizza (shrimp, ham or chicken can be used) *Note, don’t marinade shrimp in pineapple juice because they’ll become mushy. BBQ pizza (pork, chicken, shrimp), in cottage cheese with sunflower and/or chia seeds, fruit salad or desserts. I use the chunks and shredded. If you want a variety of recipes to use fresh zucchini Martha Stewart has a nice list of sweet and savory recipes.
    Hope these suggestions are useful.

  2. Amy Jo,

    I most often use mock pineapple in place of crushed pineapple in my baking.
    Some people like it also, refrigerated and used in Jello recipes, as well.

    Jackie

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