How to bottle chillies?

Mila

Mila

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I googled this and found that you can : Simply dumping a load of fresh chillies into a bottle of oil is not a great idea as it can result in botulism which to cut a long story short is a nasty which can in some very rare cases be fatal!
Unfortunately simply boiling the oil won't reduce the risk. The way round this is to reduce the PH level of the chillies before putting them in thew oil. This is achieved in the above recipe by first boiling the chillis for ten minutes in venegar. In order to further reduce the risk I always use dried chillies, not fresh.(quote http://www.thechilliking.com/Recipes/ChilliOil.shtml)

While i was waiting for my pizza yesterday i saw them using chopped chillies in a white ( looks like vinegar) sauce on the pizza.

I love chillies and have lots in my garden.
Do any of you know a good recipe that is not going to make me sick?
 
+ 1 but I have never bottled them.

To preserve the fresh chillies, I chop them up and freeze them (you can de-seed them before chopping them, but remember to wear gloves otherwise your hands will burn!).

When I cook a curry and I don't have fresh chillies, I simply throw a few of the frozen ones in the dish.
 
A mate bottles his in Vodka or Tequila. I prefer the Vodka ones.
 
blunomore said:
+ 1 but I have never bottled them.

To preserve the fresh chillies, I chop them up and freeze them (you can de-seed them before chopping them, but remember to wear gloves otherwise your hands will burn!).

When I cook a curry and I don't have fresh chillies, I simply throw a few of the frozen ones in the dish.
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Sacrilege !!!!!!!!!!!!!!!!!!!!
 
blunomore said:
+ 1 but I have never bottled them.

To preserve the fresh chillies, I chop them up and freeze them (you can de-seed them before chopping them, but remember to wear gloves otherwise your hands will burn!).

When I cook a curry and I don't have fresh chillies, I simply throw a few of the frozen ones in the dish.
Click to expand...

If you don't use gloves, remember to wash your hands before draining the lizard, I learned that the hard way. :o

Good idea freezing, I hate it when chillies go to waste. Does freezing affect the potency?
 
I always bottle my Chilli's and friends have now started placing orders for this years harvest (Pickled chillies though).

Basically put the chillies in water and salt the night before. The next day blanch the chillies quickly in boiling water.

In another pot heat up vinegar, sugar, and pickling spice (the amount of sugar and pickling spice all depends on how sweet or what you want)

Add the chillies and let them heat up for about 1 minute, Transfer into sterilised bottling jars and seal. As the cool down they will suck down on the lid and seal it almost like under vacuum. I also add garlic, small onions, and sliced green pepper to my bottles. Let it stand for 4-6 weeks.

De-seed SOME of the chillies, otherwise they get very bitter, Also slice them down the side before adding to the vinegar to allow it to get in everywhere
 
porn$tar said:
I also love chillies with everything, especially those curried chillies from Packo.

jalepeno poppers are my fave, haven't tried to make them yet.

http://www.jalapenocafe.com/recipes/poppers/poppers.html

http://southernfood.about.com/od/jalapenochilerecipes/r/bl21220b.htm
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TX tx :D:D

Internet Recipe
from


Return to Preserving Page

Pickled Jalapenos 2



3 pounds fresh jalapeno peppers (about 65 peppers)
2 Quarts distilled white vinegar
2 tablespoons black peppercorns
12 bay leaves
15 cloves garlic, peeled
4 teaspoons salt

Combine all of the ingredients in a large non-reative sauce pan or soup pot over medium heat. Simmer unitl the peppers are very soft, about 25 minutes. Remove from heat and let steep for 30 minutes, then remove the bay leaves.

Sterilize two quart jars or 4 pint jars and lids. Pour the mixture into the jar and secure with an airtight lid. Store in a cool, dry place for at least 2 weeks before using. Once opened, it will keep for one month in the refrigerator.

Yield: 2 quarts or 4 pints(http://www.jalapenocafe.com/recipes/preserve/preserve_pepper2.html)


And not a thing about getting sick!!!

Oh lovely, now how do you guys make pizza bases?
 
Oh and what is this Distilled vinegar? and where to buy?
 
Last edited:
Pickled green chillies

Ingredients
225 g fresh green chillies
600 ml oil
30 ml paprika
10 ml turmeric
30 ml mustard seeds
60 ml salt

Method:
Halve the chillies lengthwise. Remove the seeds and arrange the chillies in a dry, sterilised jar.
Heat the oil and spices (not the salt) for about 1-2 minutes, stirring continuously to prevent the spices from burning.
Remove from the stove and add the salt. Cool and pour over the chillies in the jar.
Cover the jar with a clean muslin cloth and stand in a warm place for 2-3 days. Stir occasionally. Remove the muslin cloth and screw on the lid. Leave the pickles in a cool place for at least a week to mature before use. Serve with curries.
Makes 1 small jar.
 
Spar, P&P all of them should have it. I think Safari make it. Though I prefer white wine vinegar. If you want to spend some money, use white balsamic.

As for the Pizza base, I use Jamie's recipe, but add 1/2 a cup of grated parmesan cheese to the mixture. http://www.jamieoliver.com/recipes/pasta-and-pizza/pizza-dough

EDIT: Oh and with the spices in the recipe you pasted.. those are pickling spices. You can buy it pre-mixed in a box in the spice section of most stores (includes cloves and corriander though) . Its also labled pickling spices :D
 
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Kalvaer said:
Spar, P&P all of them should have it. I think Safari make it. Though I prefer white wine vinegar. If you want to spend some money, use white balsamic.

As for the Pizza base, I use Jamie's recipe, but add 1/2 a cup of grated parmesan cheese to the mixture. http://www.jamieoliver.com/recipes/pasta-and-pizza/pizza-dough

EDIT: Oh and with the spices in the recipe you pasted.. those are pickling spices. You can buy it pre-mixed in a box in the spice section of most stores (includes cloves and corriander though) . Its also labled pickling spices :D
Click to expand...

I do like you so much...........tx tx tx!!!!!
 
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