February is National Canning Month in the United States. Why, you may ask in the middle of winter? I am not really sure why. It would seem that the mid summer months on in to October would seem more appropriate, when most summer fruit and vegetables are at there peak and are being harvested.
To honor the occasion, Registrar Corp is presenting important information about U.S. Food and Drug Administration (FDA) registration regulations for Food Canning Establishments (FCE), according to PRWeb.
By 1901 the canning company who went by the name “Norton Brothers” joined with 60 other firms to form the American Can Company. Canning food back in the early 1900’s was fairly new, and food was canned in different containers, including glass jars and tin cans.
Salt as well as sugar is the secret to canning. Salt flavors and preserves. It also creates a hostile environment for microorganisms that would otherwise spoil foods.
This is why the amount of salt you put in most brined pickle recipes is critical. It also applies to caning other food products.
Good bacteria also need nutrients to grow. In our canning we used Himalayan salt, which contains 72 trace minerals., minerals we thrive on for good health. We tried something a little different in our recipe, we used coconut sugar, in place of white refined sugar. Because of that our pickling brine is not clear, but it has good flavor.
Let’s get started with our feature canning recipe and here is what you will need:
10 ounces mini sweet peppers (yellow, red and orange), ends cut off and remove seeds
2 fresh Serrano peppers, seeded, and thinly sliced
1 cup water
1/4 cup coconut sugar (or granulated sugar)
2 tablespoons pickling spices
1 1/2 tablespoons Himalayan salt
Place peppers in a large heat-proof bowl and set aside.
In a medium stainless steel saucepan combine water, vinegar, sugar, pickling spices, and salt.
Cook, stirring occasionally, over medium heat until sugar and salt has dissolved.
Transfer to two 4 cup glass containers with lids. Cover and refrigerate for at least 1 hour or up to 1 month.
Avoid direct contact with chilies as much as possible. When working with chili peppers, use a spoon to remove the veins and seeds. First cut the stem, then cut in half from the top to the bottom of the pepper.
Grab the bottom tip of the chili with one hand and slide a spoon under the seeds and veins to completely remove them. Then cut into strips and cut in half each strip depending the length of the chili pepper.
Each jar has 8 servings each. Each serving is 1/4 of a cup. Enjoy 3 sweet peppers per day, as they provide 200% of your daily need for vitamin-C, your epidermis (skin) will thank you.
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