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Hot and Sweet

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  • sbtechS Offline
    sbtechS Offline
    sbtech
    Team Blue
    wrote on last edited by
    #1

    Looking for a recipe for canning or refrigerated canning hot and sweet mixed vegetables. My first experiment was OK for the hot part but no sweetness.

    YooperDogY ChefC 2 Replies Last reply
    0
    • sbtechS sbtech

      Looking for a recipe for canning or refrigerated canning hot and sweet mixed vegetables. My first experiment was OK for the hot part but no sweetness.

      YooperDogY Offline
      YooperDogY Offline
      YooperDog
      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
      wrote on last edited by
      #2

      sbtech maybe the recipe that is used to make cowboy candy will provide the sweetness

      sbtechS 1 Reply Last reply
      0
      • sbtechS sbtech

        Looking for a recipe for canning or refrigerated canning hot and sweet mixed vegetables. My first experiment was OK for the hot part but no sweetness.

        ChefC Offline
        ChefC Offline
        Chef
        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
        wrote on last edited by
        #3

        sbtech This is the recipe I use:

        5 cups apple cider vinegar
        1 tablespoons crushed mustard seeds
        1/2 cup pickling salt
        5 cups pure cane sugar
        4 tablespoons celery seeds
        1/2 teaspoons whole cloves
        1/2 teaspoon ground turmeric

        then in each jar I add 2 to 5 Tabasco peppers to get a range of heat. I like the 5 tabasco heat, others like only the 2 tabasco peppers.

        I usually than can in boiling water 5 minutes for pints and 12 minutes for quarts.

        sbtechS 1 Reply Last reply
        1
        • YooperDogY YooperDog

          sbtech maybe the recipe that is used to make cowboy candy will provide the sweetness

          sbtechS Offline
          sbtechS Offline
          sbtech
          Team Blue
          wrote on last edited by
          #4

          YooperDog I think that would be way to sweet.

          1 Reply Last reply
          1
          • ChefC Chef

            sbtech This is the recipe I use:

            5 cups apple cider vinegar
            1 tablespoons crushed mustard seeds
            1/2 cup pickling salt
            5 cups pure cane sugar
            4 tablespoons celery seeds
            1/2 teaspoons whole cloves
            1/2 teaspoon ground turmeric

            then in each jar I add 2 to 5 Tabasco peppers to get a range of heat. I like the 5 tabasco heat, others like only the 2 tabasco peppers.

            I usually than can in boiling water 5 minutes for pints and 12 minutes for quarts.

            sbtechS Offline
            sbtechS Offline
            sbtech
            Team Blue
            wrote on last edited by
            #5

            Chef How many quart or pint jars does your recipe make?

            ChefC 1 Reply Last reply
            0
            • sbtechS sbtech

              Chef How many quart or pint jars does your recipe make?

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #6

              sbtech I’m going to guess about 5 quarts. I rarely do a small volume like that, so I’m typically making about 5 times as much and canning about 25 quarts. I hate to run out of the solution once I have the process going.

              I use this recipe when I make Giardiniera which I make very often, adding it to my crushed olives for olive salad to go on my muffulettas.

              sbtechS 1 Reply Last reply
              0
              • ChefC Chef

                sbtech I’m going to guess about 5 quarts. I rarely do a small volume like that, so I’m typically making about 5 times as much and canning about 25 quarts. I hate to run out of the solution once I have the process going.

                I use this recipe when I make Giardiniera which I make very often, adding it to my crushed olives for olive salad to go on my muffulettas.

                sbtechS Offline
                sbtechS Offline
                sbtech
                Team Blue
                wrote on last edited by
                #7

                Chef So do you think I could get close to your end product by taking 1/5 of everything for I quart for a test.

                ChefC 1 Reply Last reply
                0
                • sbtechS sbtech

                  Chef So do you think I could get close to your end product by taking 1/5 of everything for I quart for a test.

                  ChefC Offline
                  ChefC Offline
                  Chef
                  Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                  wrote on last edited by
                  #8

                  sbtech I would think it would work just fine. Let me know how it turns out.

                  sbtechS 1 Reply Last reply
                  0
                  • ChefC Chef

                    sbtech I would think it would work just fine. Let me know how it turns out.

                    sbtechS Offline
                    sbtechS Offline
                    sbtech
                    Team Blue
                    wrote on last edited by
                    #9

                    Chef Will give it a try and let you know Thanks

                    1 Reply Last reply
                    0

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