USDA National Food Safety For Canning Hot Peppers  

Capsaicinoids in peppers are what give them the pungency. It is a flavorless, odorless substance that works on the pain receptors in your mouth and throat and sets them afire. It does not stop at a fiery sensation but goes on to make you sweat, your nose to run and makes your eyes water.

They also stimulate the salivary glands and flow of gastric juices which helps digestion. It is believed Capsaicin helps prevent clots in the blood so reduces the risk of heart attacks and strokes.

For canning, the USDA recommends peppers bright in color, firm and with a glossy skin, free of spots and blemishes. Two canning methods are suggested -- raw packing or hot packing, though the latter is preferred.

In raw packing, jars are filled tightly with unheated, freshly- prepared peppers then covered with the preservative liquid. In this method, some air might be entrapped which could result in discoloration with time.

Hot packing entails heating the prepared peppers to boiling point, allowing the mixture to simmer from between 2 and 5 minutes then filling the jars loosely.

In either case, the solution to be added should be boiled first to remove air as far as possible. Entrapped air causes oxidization and results in spoilage. A recommended quantity of ascorbic acid should be added to the solution to retain the color. The jars should be cooled, then tightly sealed and stored in a cool, dark environment. The food should not be stored longer than a year.

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Usda National Food Safety For Canning Hot Peppers

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