Okay, so first let me admit something—I am terrified of canning. While it fits perfectly with all of my favorite things—good food, gardening, cheapness, self-reliance—I made the mistake of reading John Steinbeck’s East of Eden, in which the villain famously murders someone with a deliberately unsafe batch of canned beans. Add this to my general fear of the glass jars exploding, and I decided canning might be one diy-step too far for me.
But this summer, as my pepper plants produced more and more and more peppers, I began to do some actual research on canning practices. I quickly learned that yes, it can be dangerous, but mostly for low-acid food items that have to be pressure canned. While I’m sure you can poison yourself with pickles and jam, it turns out that if you follow approved recipes, the East of Eden murder weapon (ie, botulism ) is unlikely.
So last night I enlisted my dad, and we canned pickled peppers! This is a mix of jalapeños, banana peppers, serranos, and cayenne peppers. Good thing my family likes spicy foods?
I got 5 pints from 4 pepper plants, so I figure that’s pretty good. Next year I think I will grow a lot more banana peppers and jalapeños—my dad said he used to eat the banana peppers fresh, so it would be nice to have some to eat and pickle as well.
I do still have my habañeros, which I plan on making in the jam in the next few weeks. I’m just waiting for them to turn a nice bright red, so the jam is prettier. 😉