Every year, well into the ‘pick and pack’ season of our Central San Joaquin’s Westside, I would call my Mom. “Ma!” she immediately knew I was calling and would respond, “What?” I inquired, “How are you? Dad?” She would start in, “You know your Dad, he can’t stand to see the fruit left on the ground.” (or the vegetables left in the fields). Since the 40’s, Dad knew most of the Westside farmers. He could go into any orchard or field and pick after the harvest: apricots, plums, peaches, tomatoes, bell peppers, corn, melons and more. He was famous for 5 gallon white plastic buckets with handles and would always say to me when he delivered his pick which I too would can, “Be sure to return my buckets!” Mom would continue, “Last week your Dad and I canned tomatoes. This week he came home with…” Mom would inventory his pick. “Even now”, she continues, “we’re canning!” I could count on it. What Mom would say when I called mid August and asked how she was? One response, “We’re still canning!”
Here is one of Mom’s tried and true yearly canning recipes for Dad’s Westside pick of the crop:
PICKLED RED BELL PEPPERS
With the abundance of garden vegetables, now is the time to pickle, preserve and store. Mom used her pickling brine for red bell peppers which produced a pepper with a crisp finish. I use her brine for jalapenos, carrots and even beets. With each, I add herbs and ingredients to complement the produce.
Ingredients for 1 quart yield:
1 ½ pounds red bell pepper, cut lengthwise into 6 pieces
2 cups apple cider vinegar
1 cup water
2 Tablespoons salt
1 ½ Tablespoons sugar
2-3 gloves garlic
1 chili pepper
Method
Multiply the brine recipe times each quart you plan to can. Each quart will yield about 1 ½ pounds of bell pepper so make the divide. Heat the glass quart jars by placing in the dishwasher for a short cycle. This will also sterilize the jars which is essential. Or, place the jars in a large kettle with a rack on the bottom to elevate the jars above the water level. Place 1 inch of water in the pot and bring to a boil. Sterilize the jars for about five minutes. With a tong remove the jars from the pot or the dishwasher and place upright on a cookie sheet. In the meantime, place the lids in a small pot of water and heat.
Wash, cut and dry the peppers and fit vertically into the jars. Add the garlic and pepper. Combine and heat the brine ingredients. Fit a wide mouth funnel into the jars and pour the hot liquid into the jars. Place the lids on the mouth of the jars and the rings. Twist the rings until they are secure. Allow the jars of peppers to cool. As the peppers cool, the lids will seal tightly. This is important to the canning process. Tightly sealed lids will ensure that the peppers will not spoil. To store, place in a cool place. When you want that summer experience ‘in a jar’, open and enjoy.
Cooks note: For the carrots, I add caraway seeds, garlic and a hot pepper. For the jalapenos, I add allot of garlic and carrots. For the beets, I add orange rind, fennel seeds and additional sugar. For your ingredients and pickled vegetables, think of the many possibilities that you can add: ginger, cardamom, the vast variety of chilies, herbs and more.
Nancy V