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Like this canning tip? Thumbs up above and Subscribe: http://bit.ly/WESiLs There's more tips from Allen were this came from: http://bit.ly/Re297M Want more helpful ideas from Allen? http://bit.ly/X53iR1 Don't know what to do with all the vegetables from your garden? P. Allen Smith shows how to safely can your garden bounty. Canning is a great way to preserve vegetables and makes a great holiday gift as well! Have any questions for P. Allen Smith? Leave your comments and questions below! Practical tips for style, comfort and sustainable living from designer and lifestyle expert P. Allen Smith. Allen dissects style and function to reveal the tips that will take your home and garden to the next level. More from Allen: http://www.youtube.com/pallensmith More home tips: http://www.ehow.com/ehow-home P. Allen Smith is an award-winning designer and lifestyle expert and host of two public television programs, P. Allen Smith's Garden Home, P. Allen Smith's Garden to Table and the syndicated 30-minute show P. Allen Smith Gardens. Smith is one of America's most recognized and respected design experts, providing ideas and inspiration through multiple media venues. He is the author of the best-selling Garden Home series of books published by Clarkson Potter/Random House, including Bringing the Garden Indoors: Container, Crafts and Bouquets for Every Room and P. Allen Smith's Seasonal Recipes from the Garden. Allen is also very active on social networks such as Twitter, Facebook, Allen's Blog and YouTube as well as on the new eHow Home channel debuting January, 2012. His design and lifestyle advice is featured in several national magazines. Learn more at http://www.pallensmith.com. Some More P. Allen Smith Videos You Might Like: http://www.youtube.com/watch?v=JHPSSdoUACk http://www.youtube.com/watch?v=9OivmnM3usk http://www.youtube.com/watch?v=THHhYjKYhW4
What to do with all of those banana peppers? Can them! Subscribe NOW to Tim Farmer's Country Kitchen: http://bit.ly/1haLDn8 Watch Tim Farmer's Country Kitchen All Week Long KET Saturday 7 PM KET2 Tuesday 6 PM KET KY Saturday 9 AM, Sunday 6:00 PM, Thursdays 9:00 PM Get more Tim Farmer's Country Kitchen: Follow: http://Twitter.com/TimFarmerKY Like: https://www.facebook.com/TimFarmersCountryKitchen Pin: http://www.pinterest.com/timfarmerky/ Website: http://www.TimFarmersCountryKitchen.com
These are my Grandfathers recipe for crispy garlic dills. Different states and cities have different rules about what kinds of things we can sell at farmer's markets so be sure to check with your local Health Department to learn what requirements you need to meet and whether this or any other recipe will be legal to sell. When canning, always follow the recommendations and basic canning instructions of the National Center for Home Food Preservation or the latest Ball Blue Book, because those are the experts. Safe canning depends on it! Aug 2016 note: The salt in this recipe is required as part of the preservation. Here is what the NCHFP says about salt content and pickles: ""However, the salt used in making fermented sauerkraut and brined pickles not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others. Caution: Do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required." http://nchfp.uga.edu/how/can_06/prep_foods.html "Recipes for pickles with reduced sodium content are provided in Guide 6 of the USDA Complete Guide to Home Canning." http://nchfp.uga.edu/publications/publications_usda.html "PawPaw's Pickles" Brine: 10 cups of water (boiled and cooled, drinking water or filtered water) 2 cups white vinegar 5% acidity 1 1/4 cups canning salt Mix together and stir until salt is melted. Do not heat. I mix it all in an empty vinegar bottle so that it is easy to store if I don't use it all immediately. Into each empty. STERILE, quart jar put: 2 cloves of fresh garlic 2 pods dried red pepper (I used Chile Arbol. Chile Japones, Chile Pequins, or other small dried peppers would work) 2 teaspoons dried dill seed (OR one "bunch" of fresh dill) 1 fresh dill stem if you have it (I usually don't so I skip this part) 2 grape leaves (use one teaspoon unflavored green tea if you can't get grape leaves. do not use black tea, it will discolor the water). Cut 1/4 inch off the blossom end of each cucumber and discard (it contains enzymes that cause softening). Cut cukes as desired. Pack fresh cucumbers into the jars and pour brine over them to completely cover. Leave 1/2" head space. Put STERILE lids on, finger-tight. For CRISPY PICKLES, I process using the "Low Temperature Pasturization" method according to the instructions and latest recommendations from the National Center for Home Food Preservation: http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html : Start heating water bath canner to 120 degrees Farenheit, and put jars of pickles in the water, making sure the water covers them by at least one inch, then bring up to 180 degrees F. Use a jelly or meat thermometer and keep between 180 degrees - 185 degrees for 30 minutes. Do not allow to go above 185 degrees. If it falls below 180, start the timer over. After 30 minutes, remove and set aside to cool and seal. They are ready to eat the next day. These are best eaten within 9 months (before opening... after opening, they must be refrigerated and eaten withing a couple of weeks). They will keep longer unopened but will eventually soften. The cucumbers must be covered with brine in the jar at all times, either before or after opening.
Learn how to make traditional Caribbean peppersauce (hot sauce) with the help of Caribbean cookbook author and food personality, Chris De La Rosa. Pepper sauce is the go-to condiment in the Caribbean and in this recipe Chris will be using a traditional food mill to make this insane hot sauce. However you can get similar results with a food processor or blender. In this recipe we'll be using scotch bonnet peppers, habanero peppers, chocolate scotch bonnet and Trinidad Moruga scorpion peppers. This hot sauce is also gluten free. For this peppersauce recipe you'll need... Hot Peppers (about 4-6 cups chopped) 6 cloves garlic 1/2 cup chopped cilantro 1 teaspoon sea salt 1 cup white vinegar More Caribbean recipes can be found at http://www.caribbeanpot.com Get my latest cookbook, The Vibrant Caribbean Pot - 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502 Connect with Chris De La Rosa Facebook: http://www.facebook.com/pages/Caribbean-Pot/160863714535 Twitter: https://twitter.com/obzokee Instagram: caribbeanpot Contact: http://caribbeanpot.com/contact/ Pinterest: http://www.pinterest.com/caribbeanpot/the-caribbean-pot/ To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
FAST! EASY! CRUNCHY! DELICIOUS! Four words that describe this canning process for peppers! No more soggy limp canned peppers! Join me in the Kitchen for a quick easy demo on how I can my peppers. Give it a try and see for yourself. Canning is a great way to preserve that crazy amount of food from your garden and you don't have to be an expert or go to endless hassle. My NEW book!! http://www.lulu.com/spotlight/RayBrowning
It is time to harvest many of our hot & sweet peppers from our vegetable garden. Follow us on out journey from garden to table, making canned peppers.
Location: Dallas, Texas, USA
USDA Hardiness Zone 8A 10°F to 15°F
Music: Ambiment by Kevin MacLeod at incompetech.com
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