Canned Chili Peppers
Ingredients
Directions
Prepare the peppers
Make a lye solution by mixing 2 ounces of potash lye with 1 gallon of water.
Keep the lye solution boiling.
Drop the peppers into the hot lye solution for 6 minutes.
Plunge the peppers into cold water and rinse thoroughly.
Peel the peppers and pack them solidly into cans.
Prepare a brine with 16 pounds of salt in 40 gallons of water and cover the peppers.
Process the cans
Process No. 1 cans for 3 minutes, then at 240°F (115°C) for 30 minutes at 12 pounds pressure.
Process No. 2 cans for 3 minutes, then at 245°F (118°C) for 40 minutes.
Process No. 3 cans for 5 minutes, then at 245°F (118°C) for 50 minutes.
Process No. 10 cans for 6 minutes, then at 245°F (118°C) for 70 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Green or red chili peppers
- Provide the main vegetable and flavor; the lye treatment loosens their skins for peeling.
- Potash lye
- Softens the pepper skins so they can be peeled off easily.
The step that matters
Lye soak timing. Lye is strongly alkaline and works quickly. Leaving peppers in the lye solution too long can over-soften the flesh, while too short a soak leaves skins hard to remove. Rinsing thoroughly afterward removes residual lye.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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