The Piquanté Peppers are a type of sweet, mildly hot pepper native to South Africa.The most common ways to preserve these small peppers are freezing, pickling, and non-pickled canning.
Step 1: The Piquanté Peppers should be washed.
Use your fingers to scrub away any dirt or debris after rinsing the Piquanté Peppers.The Piquante Peppers should be dry with clean paper towels.
Step 2: There is a package in freezer-safe bags.
Pack the Peppers in a bag labeled for freezer use.Leave little to nothing.Use a permanent marker to label the bag.The current date is listed with the contents.You can keep track of how long your Peppers have been in storage by doing this.
Step 3: Stay frozen until needed.
You can put the Peppers in the freezer.You can store them for up to 8 months.You should keep your freezer at a temperature of zero degrees Fahrenheit or below.
Step 4: Before mince thaw, seed and before.
Remove the stems and seeds before you thaw them.Before you thaw them, you should cut them up.While they are still frozen, piquanté Peppers are easier to cut.Cut off the stem end of the pepper and slice it in half to seed it.To brush the seeds away, run a spoon or gloved finger down each half.When choosing the preservation method, keep in mind that Piquanté Peppers lose some of their crunch after being frozen and thawed.
Step 5: Stem and seed the Piquanté Peppers.
The stem end of a Piquanté Pepper can be cut with a sharp knife.Take out the seeds with a spoon.After seeding the Piquanté Peppers, place them in a large mixing bowl.
Step 6: The Piquante Peppers should be soaked in boiling water.
The water should be boiled in a kettle, then poured over the Piquanté Peppers.The Peppers should be allowed to soak for 10 minutes.Pour the contents of the bowl through a strainer after soaking the Piquanté Peppers.Allow the Piquanté Peppers to sit in the strainer for 2 to 4 minutes to make sure they drain well.
Step 7: Pickling spices can be combined.
In a plastic bag, put the mustard seeds, allspice berries, ginger, cloves, cinnamon sticks, and ground ginger.To combine evenly, seal the bag and shake it.If you want, you can replace it with a commercially prepared mix.
Step 8: The liquid should be boiled.
In a large saucepan, combine 1 cup of water with the vinegar, sugar, and pickling spice mix.When the mixture reaches a boil, heat the stove over medium-high.Wine, malt, and spirit vinegars would work, even though distilled white vinegar is recommended.
Step 9: Continue boiling after adding the Piquanté Peppers.
Put the Peppers in the boiling liquid.Continue boiling the saucepan's contents for 15 minutes.The Piquanté Peppers should be boiled.If you want to cook, stir the saucepan occasionally.
Step 10: To clean jars, transfer the Piquanté Peppers and liquid.
Pickling liquid will be poured over the Piquanté Peppers.You can use half-pint jars.Do not use quart jars.At the top of each jar, place 1 inch of empty headspace.To release trapped air bubbles, stir or poke the contents of each jar with a spoon or skewer.If you are using more than one jar, make sure you distribute the Piquanté Peppers and pickling liquid evenly.
Step 11: The peppers need to be processed.
A pressure canner is the best way to process the Piquanté Peppers.When at an altitude between 0 and 2000 ft, dial gauge pressure canners can be processed for 35 minutes under 12 lbs of pressure.For each additional 2000 ft in altitude, add an extra pound of pressure.If you want to make weighted gauge pressure canners, you need to process the jars for 35 minutes under 15 lbs of pressure.When the altitude is over 1000 ft (30 m), add an extra 5 lbs of pressure.When using a water canner, process the jars for 10 minutes at altitudes between 0 and 1000 ft.The jars can be processed for 15 minutes at altitudes up to 6000 ft.The jars need to be processed for 20 minutes at 6000 ft.Slowly open the lid after the canner cools.Place the jars on the dry dish towels.Cool down for 12 to 24 hours.There are jars ready for storage.Jars that didn't seal properly should be kept in the refrigerator for several weeks.
Step 12: Store until needed.
If you want to enjoy the Peppers, store them for at least 2 to 3 weeks.It will improve the flavor if you wait at least this long.The storage temperature of Piquanté Peppers should remain at or below 75 degrees Fahrenheit (24.1 degrees Celsius) no matter where you store them.The jar should be kept in the fridge.
Step 13: Stem and seed the Piquante Peppers.
Use a small spoon to dig out the core and seeds of the Piquanté Pepper after slicing the stem end.
Step 14: Blanch for a few minutes.
Water can be boiled in a large saucepan.Allow the Piquanté Peppers to cook for 3 minutes.As the Piquanté Peppers sit in the boiling water, prepare a large bowl of ice water for the next step.
Step 15: Dunk in cold water.
Transfer the blanched Piquanté Peppers to the prepared ice water.Allow them to sit for a while.Dunking the Piquante Peppers in ice water will stop the cooking process and allow them to maintain a better color and texture.The contents of the ice water bowl should be poured through a strainer.
Step 16: The Peppers should be put into jars.
The Piquanté Peppers can be spooned into glass canning jars.As you pack them, leave the Piquanté Peppers whole.You may want to flatten them before packing them.Press on the side with the spoon.Before you use the jars, they need to be thoroughly cleaned and dried.
Step 17: Put it in the boiling water.
Put boiling water over the Peppers and fill them with it.If you blanched the Piquanté Peppers, you can use the leftover boiling water from a kettle.Either option is acceptable.
Step 18: The salt and lemon juice should be added.
Add salt and lemon juice to each jar.If you use half-pint jars, add salt and lemon juice to them.Put a plastic knife or spatula in between the Piquanté Peppers and the jar after adding the salt and lemon juice.Adding salt and lemon juice to the water will remove trapped air bubbles.
Step 19: Process in a canner.
A pressure canner is recommended for non-pickled Piquanté Peppers due to their low acid content.35 minutes is how long it will take to process the jars of Piquanté Peppers.Make sure the lid and ring bands are secured before processing by wiping the jar rims with a clean, damp cloth.The altitude and type of canner you use will affect the pressure setting.The pressure should be set to 11 lbs (75 KPa) for dial gauge canners.The pressure should be set to 12 lbs at 2001 to 4000 ft.The pressure should be set to 13 lbs at 6000 ft.The pressure should be set to 14 lbs at 6000 to 8000 ft.The pressure should be set to 10 lbs for weighted gauge canners.The pressure should be set to 15 lbs.Allow the canner to cool down.Lift the jars out of the canner with a jar lifter.The jars should be cooled for 12 to 24 hours on a towel or rack.When cool, check the jars.There is a proper seal.Jars that didn't seal properly should be kept in the refrigerator for several weeks.
Step 20: Store until you need it.
The canned Piquanté Peppers can be kept in a dark place.If properly sealed, they should last for a year or more.Storage temperatures should not go higher than 75 degrees.You should keep the jar in the refrigerator after opening it.