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Old 04-16-2006, 11:15 AM   #11
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I appreciate everyone's concerns about how I canned the peppers. Just to let everyone know, I threw out what I had put in there just in case something wasn't right awhile back. Everything sealed fine for me, but I had let the jars cool. We will see how this next years crop turns out. I ordered some different pepper seeds off of the net and just had a bigger area of my backyard tilled up yesterday for a larger supply of veggies.

Happy Canning everyone.

**Happy Easter**
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Old 04-16-2006, 02:28 PM   #12
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Clostridium?

A few hours later I was literally curled up on the floor in severe pain with a raging fever. My parents wanted to take me to the hospital, but, genious that I am, I told them I was "too sick to go to the hospital". Go figure - delirium....

I wish I could remember what the bacteria was. It wasn't botulism; something that began with a "C", & that the doctor said was common in home-canned products not properly processed. In any event, I, & others at the table could have died because of a home-pickled product that wasn't done according to current standards.



Was the bacteria Clostridium? What a story!! I am glad you survived this ordeal. And what a lesson to all of us to carefully follow recommended procedures with canning. I have been canning for 30 years and still review the instructions every year before I begin.
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Old 04-16-2006, 02:56 PM   #13
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That may have been it, although isn't Clostridium a form of botulism?

This was back in the mid-late 80's, so my memory of it - except for the extreme pain - is a bit foggy.

All I recall was that it started within a couple of hours, there was no nausea or "runs", just an outrageous intense pain in my stomach & abdomen. Sharp & cutting, & accompanied by a fever of 104. I've never felt so sick in my life. Like I said, days later I was still weak from the experience, & the doctors were still - days later - able to find the bacteria in the culture. And this from one, just one, jalapeno pepper.

Aside from the use of the old-fashioned glass-top/metal bale closure jar, I also found out later that the recipe had contained a substantial amount of olive oil along with the vinegar, which also may have had something to do with the bacterial growth.
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Old 05-07-2006, 01:08 PM   #14
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I still use the glass topped wire bail jars with no problem. I check fro cracks and any chips that would prevent a proper seal and I pressure can everything.
Should I really stop using them? They're so nastalgic.
oil on raw onions will allow the botulism to proliferate. so it may be something like thaton the peppers.
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Old 05-07-2006, 02:28 PM   #15
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I'm not a canner, so can't give a definitive answer. However, I did read several years ago that those types of jars were no longer considered safe for preserving anything except the most basic refrigerator pickles &/or certain jams/jellies.

Perhaps some of the expert canners here can weigh in better on this.
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Old 07-11-2006, 10:40 PM   #16
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I want to try and can some sweet cherry peppers--do I have to seed them?
Can I leave the stem on too.
I want to leave the seeds in like the one in the jars I buy at the store.
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Old 07-12-2006, 02:35 AM   #17
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Quote:
Originally Posted by groundhog
I want to try and can some sweet cherry peppers--do I have to seed them? Can I leave the stem on too. I want to leave the seeds in like the one in the jars I buy at the store.
The Making Pickled Peppers at Home publication from the Colorado State University Cooperative Extension program has some info that should answer all of your questions.

Pay special attention to the information under Quick Facts and Ingredients - then you can skip down to Pickled Peppers and just substitute the Hungarian or banana peppers and sweet peppers with all cherry peppers (see the note in the recipe) if you wish.
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Old 07-15-2006, 02:16 PM   #18
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Safe Canning

What a frightening episode. I always make sure to follow directions exactly, and check to make sure the jars are sealed. Food usually goes hot into the pre sterilized jars, and after closing tightly with sterilized tops and rings are placed in a boiling water bath deeper than the jars for however long the food calls for, and there are recipes that can tell you because each type of food requires a different length of time. After removing the jars, while they are cooling, the tops will pop inward for the seal. You can actually hear them do this. You can check for a seal, by pressing the top. If it gives, you do not have a good seal. You have to refrigerate the jar then, and consume in a couple of weeks.

I have an excellent recipe for bread and butter pickes, and am hoping for a bumper crop of cukes this summer. Also, last summer, for the first time, i tried dills. You can do this directly in the jar over a matter of weeks, the cukes will pickle in brine without doing much to them except watching. Pickling spices are not hard to come by, and you can make your own by just combining whole spices.

Good luck to all
Dina
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Old 07-15-2006, 02:21 PM   #19
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Quote:
Originally Posted by groundhog
I want to try and can some sweet cherry peppers--do I have to seed them? Can I leave the stem on too. I want to leave the seeds in like the one in the jars I buy at the store.
You would need to find a pickling recipe for making the correct brine. i never did cherry peppers, but I would think that it would be similar to other peppers, you pour hot brine over them, close and seal in boiling water bath. Make sure to sterilize everything first in boiling hot water.
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Old 07-16-2006, 06:02 PM   #20
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I bottle ("Can" in North America) chutneys, hot sauces, pickles, etc. as part of my business.
Firstly, I always sterilise the jars AND the lids before I bottle the ingredients.
Secondly, I avoid Mason Jars, because my products will spend time on the shelves.
Thirdly, I always use small-ish jars (200cc, 300 cc) with twist-off caps. The caps are NEVER re-used; the safety seal may get damaged , so I always have a double supply of caps.
Fourthly, I boil the filled bottles in hot water "up to their necks" for 20 minutes. The bottles are then removed to cool. The caps will become concave once the air inside turns to a vacuum. If the cap is NOT concave, throw it out.

I think you may have been a little unlucky with the Jalapeños; still, I wouldn't want to suffer that either.
I use pure vinegar to pickle my peppers. Same process as above.
IF, when I open the bottle, there is a "PHSSTT!!!" noise - they go straight into the rubbish bin. "PHSSTT!!!" means gas means fermentation means damage means NOT edible.
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