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Looking to can jalapeno peppers and was looking at some canning recipes. Several of the recipes say jalapeno peppers can be canned with a hot water bath.

From my understanding a hot water bath is not hot enough to kill bot botulism.

The solution used in canning the peppers is vinegar and water. Maybe the vinegar changes the ph level enough to kill botulism?
 

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You can hot water bath pickled jalapenos. I do it every year. Just make sure you're using the right vinegar/water ratio by using an approved recipe. But I wouldn't hot water bath just plain peppers of any kind. They aren't acid enough.

Do you need a pickled jalapeno recipe? I can post mine.
 

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Kev, I've just posted the recipe for pickled sliced jalapenos over in the Recipe forum. I usually only have one jalapeno plant going every year since I don't use a ton of them. Just for the occasional tacos, burritos, pico, canned salsa, homemade sub sandwiches. Last year we used seven half pints. :)

The recipe I posted is for half pint jars but you can double it to pints if you want. An easy recipe.
 

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It' safe... add a tablespoon of lemon juice (per quart) to raise the acid content and you're good. The lemon doesn't change the taste of the pepper at all. Been doing it for years and eat them up to three years after they've been jarred. I jar quite a bit for myself, family and friends.
 

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It's based on the acidity level. Botulism can't live in an acid environment. Vinegar is highly acid. Adding enough of it would preserve anything against botulism, but some things are just icky with vinegar, like meatloaf for instance.

It's really too bad we can't test foods for the right level of acidity. Then we'd know when variety XX of tomato is acid enough but variety MM is not, or adding onion to the salsa lowers it too much and how much lemon juice or vinegar would bring it back up. But that would be too much science project for the average kitchen so we follow approved recipes.
 

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It's really too bad we can't test foods for the right level of acidity..
You can... purchase a pH Meter. Anything below 4.6 is safe (acidic) and can be water bathed. If it's above, you have to either bring it to the proper level or can in a pressure cooker. This is why I suggested to add lemon juice to his jar. A jalapeno pepper in a brine solution is teetering on that minimum number. Lemon juice puts it in the sweet zone without affecting the flavor.

Seriously, you just really blew my mind. LOL

PS. Answering Kevs question, yes, vinegar is enough to prevent it (I still add some lemon juice for added security). Using vinegar, they are pickled. Using brine, you don't have that tartness you have with the pickled ones.
 

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Kev... have you tried smoking (on a pit LOL) and then dehydrating them? Pretty dern good if you ask me. I don't do anything special, I just smoke them for a while on low heat when I do a brisket. Afterwards, I slice them and then dehydrate them.
 

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Kev... have you tried smoking (on a pit LOL) and then dehydrating them? Pretty dern good if you ask me. I don't do anything special, I just smoke them for a while on low heat when I do a brisket. Afterwards, I slice them and then dehydrate them.
Working on a project of using a car as a solar dehydrator. So far I have dehydrated onions, peppers and tomatoes.

Still playing around with it before I post anything on the forum.

Results have been very interesting. Using a meat thermometer to measure air temperature, the back seat of the SUV reaches a steady 150 degrees while the dash reaches an amazing 170 degrees.

Next week is supposed to be nice and sunny. So I will shoot for something towards July 20th or so to post an article about it.
 

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Working on a project of using a car as a solar dehydrator. So far I have dehydrated onions, peppers and tomatoes.
I've never gotten around to doing a full trial with it. Just some cayenne peppers strung on a thread and hung around the rear view mirror. They dried pretty well!
 

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Mmm... I dunno about dehydrating onions and peppers in the car. They make the house smell like old socks so I wouldn't trust things like onion, garlic and peppers done in the car unless it was one I wasn't going to have to spend any time in (old one sitting out back being stripped for parts, for instance).
 
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