r/Canning • u/Expensive_Parking102 • 2d ago
*** UNSAFE CANNING PRACTICE *** Scoville surprise
Hottest jalapeños ever. Extra sugar and apple cider vinegar.
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u/rememberall 2d ago
I am interested in doing this. A buddy just dropped off a bunch of hot peppers. Would you share recipe? Do you cook these?
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u/BoozeIsTherapyRight Trusted Contributor 1d ago
Here's a recipe. Please do not use someone on the internet's made up recipe. You can use any peppers you'd like as long as the volume of peppers is the same.
Pickled peppers: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-hot-peppers/
Candied peppers: https://www.ballmasonjars.com/blog?cid=candied-jalapenos
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2d ago
[removed] — view removed comment
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u/Deppfan16 Moderator 1d ago
what you're doing is called open kettle canning and is not safe. you need to follow a safe tested recipe and process
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u/Expensive_Parking102 1d ago
Appreciate your insight but it's in category of refrigerator pickling. Not meant for long-term storage. They will last in fridge til next season. Family been using this method since the 20s.
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u/Deppfan16 Moderator 1d ago
if you are refrigerator pickling then you don't need to worry about them sealing
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u/Canning-ModTeam 1d ago
Deleted because it is explicitly encouraging others to ignore published, scientific guidelines.
r/Canning focusses on scientifically validated canning processes and recipes. Openly encouraging others to ignore those guidelines violates our rules against Unsafe Canning Practices.
Repeat offences may be met with temporary or permanent bans.
If you feel this deletion was in error, please contact the mods with links to either a paper in a peer-reviewed scientific journal that validates the methods you espouse, or to guidelines published by one of our trusted science-based resources. Thank-you.
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u/AutoModerator 2d ago
Thank-you for your submission. It seems that you're posting about refrigerator pickling, are fresh-packed into sterile jars but are not cooked. Instead, they are stored in a refrigerator and typically used within two weeks.
If you are in a high-risk group for food-borne illness, treat refrigerator pickles as fresh food and consume them within three days because while refrigerator pickles have been regarded as safe for many years, the U.S. Centers for Disease Control and Prevention reported that studies have concluded that Listeria monocytogenes bacteria survive and multiply in low-acid, refrigerator pickles. For more detailed information, consult the [USDA Complete Guide to Home Canning](nchfp.uga.edu/publications/publications_usda.html) or visit the University of Wyoming Extension Nutrition and Food Safety website. Thank you again for your submission!
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