This is a favorite pickled pepper for all sorts of sandwiches, salads and soups.
Pickled Pepperoncini Peppers
Servings: 8 Pints
- 24 cups Pepperoncini peppers washed and cut into pieces or split
- 8 cups water
- 8 cups white vinegar
- 2/3 cup pickling salt
- 1/2 cup sugar
- 1/2 cup peppercorns
- 8 cloves garlic
- 1 tsp pickle crisp
Combine water, vinegar, salt and sugar in a large pot. Bring to a boil. Boil for one minute. Reduce to low and keep hot for canning.
Tightly pack jars with peppers
Place 1/8 tsp of pickle crisp in each jar. Add 1 tbsp peppercorns and a clove of garlic to each jar.
Ladle pickling liquid into jars. Leave 1/4" head space.
Use a bubble wand to remove air bubbles. Add additional liquid as needed to maintain 1/4" head space.
Secure lids and rings, finger tight. Place in canner.
Process jars for 10 minutes (Over 1000 feet elevation add 5 minutes)
Turn off heat and wait 5 minutes before removing jars from canner. Place jars in a draft-free location overnight (12-24 hours)
Remove the rings, check the seals. Store any unsealed jars in the refrigerator for up to 2 months.
Wonderful use of these tasty pickled peppers
Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple sandwich filling. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments.
- 3 lbs beef chuck roast
- 4 cloves garlic minced
- 1 pt pickled pepperoncini peppers
- 2 tbsp Italian seasoning
- 8 hoagie rolls or other large roll, split
- salt to taste
Cust open the chuck roast in a few locations, then place in a slow cooker
Rub garlic into cuts in the roast,
Pour pepperoncini (including liquid) over the roast
Sprinkle Italian seasoning over all
Cover and cook on low for 6 to 8 hours
Shred the roast, salt to taste, then stuff the rolls with beef and pepperoncini peppers. Serve.
Making blueberry jam without pectin can be reliably done with the use of a candy thermometer. Or another thermometer that registers high temperatures. I use the ThermoPop.
Fresh or frozen blueberries can be used. Either will make a fine and tasty jam. Remember, jam can be used on more than bread. Try it on pancakes and waffles, ice cream or angel food cake. You’ll be glad you did!
Blueberry Jam (no pectin)
This quick and easy recipe uses much less sugar than others. And no pectin. It takes a little longer but is well worth the effort.
- 9 cups Blueberries crushed
- 6 cups Sugar
Boil a small pot of plain water. Insert candy thermometer to determine actual temperature
Water boils at a different temperature depending on elevation and atmospheric conditions. Do this each time you make a batch.
In a large stainless steel pot mix together crushed blueberries and sugar.
Bring mixture to a boil, stirring very frequently. (Use lower heat until sugar is dissolved, then turn up heat to cook jam rapidly.)
Cook until temperature of jam is 9 degrees higher than the temperature at which the water boiled. (Jelling point.)
Immediately take pot off the heat.
Let sit for 4 to 5 minutes. Stir gently and frequently to suspend fruit in the liquid jam.
Ladle blueberry jam into hot sterilized half-pint jars. Leave 1/4 inch headspace.
Wipe rim of jars with damp cloth or paper towel to remove any sugar residue ensuring a good, tight seal. Screw on lids and ring bands.
Place jars on canning rack in water-bath canner. Add enough simmering water to cover 1 to 2 inches above top of jars. Bring water to rolling boil.
Process for 15 minutes in a boiling water-bath canner. Then turn off heat. Remove lid (lifting so steam escapes AWAY from you. Let sit 5 minutes.
Using canning jar lifter to remove jars from water, place on dry towel or wooden cutting board. Let sit undisturbed until completely cool.
After cooling, check for proper seal. Remove ring bands, press in center of lid to find concave dimple. Carefully lift jar by the edge of the lid. The lid should hold.
Label jars with contents and date of processing. Store sealed jars in pantry. Store unsealed jars in refrigerator to be used immediately.