I know Walmarts Quailty of peppers is not the greatest but I have tried adding raw peppers at the end of smoking before canning but I can’t seem to retain the heat in my salsa
If you’re sourcing your vegetables from areas like California that have been cooler and wetter, your peppers will generally be milder. Peppers like jalapeño plants produce hotter but fewer peppers in hot, dry weather, and milder, but greater quantities of jalapenos in cooler, wetter weather
49thDipper
Canning changes things. You will never open a jar and have it taste like what you put in it. Adapt and adjust your recipe.
Stepheninblack
When you can the salsa you simmer the sauce more and then age it in the jar. The capsaicin is extracted from the peppers and distributed evenly throughout the whole sauce so even if none is denatured it tastes diminished because it is evenly spread out
GaryNOVA
What is your recipe?
dogboystoy
I’ve canned Jalapino pepper jelly. I have the spiciness just right before canning, after I open it, it is much less spicy. I’ve doubled the peppers in my second batch and same thing happened.
WhizkeyRiver
The downright first and main problem I see, is you live in Texas, where you have the hands down best and highest quality grocery store chain on the planet (H.E.B) and you’re buying your peppers from Walmart?
6 Comments
If you’re sourcing your vegetables from areas like California that have been cooler and wetter, your peppers will generally be milder. Peppers like jalapeño plants produce hotter but fewer peppers in hot, dry weather, and milder, but greater quantities of jalapenos in cooler, wetter weather
Canning changes things. You will never open a jar and have it taste like what you put in it. Adapt and adjust your recipe.
When you can the salsa you simmer the sauce more and then age it in the jar. The capsaicin is extracted from the peppers and distributed evenly throughout the whole sauce so even if none is denatured it tastes diminished because it is evenly spread out
What is your recipe?
I’ve canned Jalapino pepper jelly. I have the spiciness just right before canning, after I open it, it is much less spicy. I’ve doubled the peppers in my second batch and same thing happened.
The downright first and main problem I see, is you live in Texas, where you have the hands down best and highest quality grocery store chain on the planet (H.E.B) and you’re buying your peppers from Walmart?