Fresh Crunchy Canned Peppers!
FAST! EASY! CRUNCHY! DELICIOUS! Four words that describe this canning process for peppers! No more soggy limp canned peppers! Join me in the Kitchen for a qu…
25 Responses to Fresh Crunchy Canned Peppers!
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Q: will this work for green peppers?
Just Me
July 22, 2014 at 10:17 pm
haha. i love your personality! so super great! awesome videos!
Stacey H
July 22, 2014 at 10:57 pm
Omg!! So I don’t need a canner??!! Yes!!! Thank you Ray!
gardener3434
July 22, 2014 at 11:30 pm
But not too sour when eat it? Or is it pickles?
Péter Kálmán
July 23, 2014 at 12:16 am
Nice! We’ve been eating peppers every day for a couple months now, and the
original plants came from you last year! : )
Helioforge
July 23, 2014 at 1:04 am
What variety of peppers are those yaR?
RealVinceSamios
July 23, 2014 at 1:57 am
Cutting peppers with a machete? How would you can red chile for making
enchiladas?
Isabel S
July 23, 2014 at 2:19 am
*crunch*
VoodooGarden
July 23, 2014 at 3:03 am
does it taste pickled or does it actually taste fresh?
MrMonkeyMovies
July 23, 2014 at 3:16 am
cool
Eric Huang
July 23, 2014 at 4:02 am
Great …. I thought canning was too complex, but I think I might be able
to handle this. Does this method work with other things, or just for
pickling? Very easy technique, nice video, thanks.
justgivemethetruth
July 23, 2014 at 4:45 am
Btw, love the overly enlarged knife!! 🙂
gardener3434
July 23, 2014 at 5:23 am
All you need to do is be subscribed to the VoodooGarden channel and stay
tuned. It’s just that easy. 🙂
Praxxus55712
July 23, 2014 at 5:23 am
Would you advise vacuum sealing the jar, anyway. Would it mess up anything?
I just love to vacuum seal things.
suziidfl
July 23, 2014 at 6:22 am
That jar looks too beautiful to eat from. Could be a nice decoration for
awhile.
MrChipGardener
July 23, 2014 at 6:51 am
Ray, do you let the boil water/vinager sit for a bit to cool off or do you
just pour it in as soon as it comes to a boil.
MrDoberman101
July 23, 2014 at 7:36 am
Nice how to video Ray.. Thanks for sharing your wisdom 🙂
Kohlrabi King
July 23, 2014 at 8:21 am
I WISH I woulda grown garlic this year. It really makes all the difference
in canning.
Praxxus55712
July 23, 2014 at 8:38 am
I usually have always water bath canned everything. I don’t have any
problems with it sealing – however, my peppers and cucumbers turn out mushy
rather than crunchy. 🙁 So I might just try it this way sometime even
though you’re not “supposed” to.
Shelley B
July 23, 2014 at 8:39 am
if you use the pickle crisp granules they will stay crunchy in the hot
water bath. I can every year all kinds of stuff. I don’t think your way is
wrong it just isnt very practical for long time kept stuff.. even though it
has vinegar in it doesnt mean it cant get bacteria..:) but great video!!
inception2000
July 23, 2014 at 8:49 am
That’s what I did with my jalapenos last year, and they were just the way I
like them – crunchy, vinegary, with just the right amount of salt for my
taste. Great recipe! Thank you for reminding me! I might have to do it with
store bought peppers this year, but it’ll still be better than commercially
available soggy peppers.
GardenMatreshka
July 23, 2014 at 9:11 am
Wow! I never knew you could do it that way. Thanks for the tip, Ray.
Gardening With Puppies
July 23, 2014 at 9:50 am
I have done salsa the same way hot jar hot product and the WILL seal. I
also have lemon juice and vinegar and salt in the mix. Its a win win.
Tina Madden
July 23, 2014 at 10:29 am
*high five* Fresh crunchy peppers!!! 🙂
Praxxus55712
July 23, 2014 at 10:36 am
how can i join the FREE SEED GIVEAWAY 2013? i’m from outside of USA…..am
i qualified?
Teresa Besidas
July 23, 2014 at 11:20 am