Canning my cayenne peppers | Home food Preservation

Today I’m sharing how to can cayenne peppers

I will likely use these in recipes, anything where you want some heat.

This recipe has been adapted from the book “Stocking Up” by the editors of organic gardening and farming (1977)

Pickled Hot peppers

4 quarts of hot peppers 1-2 cloves garlic
1 1/2 cups of salt 10 cups vinegar
4 quarts plus 2 cups water. 2 Tbsp honey
2 tbsp horseradish Sprigs of thyme
5-10 peppercorns per jar

Cut 1-2 slits in peppers. Dissolve salt in 4 quarts of water. Pour over the peppers and soak for 12-24 hours.

Rinse the peppers thoroughly after the soaking period.

Combine 2 cups of water with the vinegar, garlic and horseradish. Bring to a boil, then simmer 15 minutes to infuse the brine with the garlic flavour. Then remove the garlic and add the honey.

Add the peppercorns and thyme to the jars, pack with the peppers, pour hot brine over the peppers, leaving a 1/4 inch headspace.

Process both pints or quarts for 10 minutes.

*Note: this is an older recipe, and being as such, I don’t know if it would follow current guidelines for canning. Because it is so vinegar heavy, I decided it was safe to can for only 10 minutes…

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