The first step is to make the brine. You can do this a day ahead of time, if you like. It’s important to get the brine made up so it can start chilling. That way it will be nice and cold when you pour it over the cucumbers, and the cucumbers will stay crisp. Experiment with aromatics:I’ve included a list of my favorite add-ins for these pumpkin preserves, so feel free to experiment and find your perfect ingredients and amounts.

Trimming Cucumbers: Make sure you slice off and discard the blossom end of the cucumber. You can tell the blossom end from the stem end by using your sense of touch. The stem end will feel smooth with an indented or concaved dot. The blossom end, which you will want to remove, will feel like a rough, curved outward dot Chili:adding a small amount of finely chopped chili can help balance the sweetness and add a pop of heat to the pumpkin preserves. Adjust the amount to taste but I recommend 1 small red chili to begin.

PEPPERS CAN BE LEFT WHOLE OR CUT INTO 1-INCHES SLICES. If you’re using a variety of peppers, mix them together. If you want to preserve the pumpkin: don’t reduce the sugar amount in the recipes, as it acts as a preserver. If you reduce the sugar, the shelf life will be reduced too (and I can’t guarantee how much).

What is the pH of an OxyChem calcium chloride solution? Accurate and consistent pH measurement in concentrated salt solutions is quite challenging. Results will vary significantly depending on the type of pH probe used and to what degree (if any) the solution is diluted prior to measurement. OxyChem calcium chloride products are somewhat alkaline due to the presence of a small amount of calcium hydroxide impurity. The pH reading for an undiluted sample of 35% solution should be approximately 9.” [6] OxyChem. General Calcium Chloride FAQS. As a food agent, calcium chloride is used as an electrolyte in sports beverages and other drinks, including bottled water. The soy industry uses it to firm soybean curds into tofu and to make a caviar substitute by firming fruit juices or vegetables. For chewier candied pumpkin pieces (without syrup): you can make candied pumpkin similar to crystallized fruits To do so, after the long-simmering, transfer the pumpkin pieces to a large wax-paper lined tray and allow them to dry out for 10-12 hours, then optionally roll in sugar. Pumpkin seeds/pistachios: you can add them directly to the jar with the candied pumpkin or just use them to garnish when serving.

How To Make Crunchy Peppers

Garlic – I love garlic and use 10 cloves without blinking. You can absolutely use less, just make sure they’re fresh. This is just ONE day of harvesting our cucumber bed. From 3 plants we get this many cucumbers every day, from May through November! If you want to make a soft pumpkin jam, you won’t need the above and can skip the “soaking” step. Optional Add-ins and Variations Vanilla: I recommend using around ½ a vanilla bean, scraping out the seeds, and throwing the entire pod in while cooking (then remove the pod at the end). First, wash and cut the pumpkin into small bite-sized pieces (around ¾-1-inch cubes). Next, peel or chop the skin away and remove all the pulp and stringy flesh.

In addition to adding flavor, salt draws water out of the cucumber allowing it to be replaced with the brining solution. Keep the bell peppers moist by placing them in a plastic bag or sealed container with a paper towel. The best way to store bell peppers is to keep them in the refrigerator for at least 2-3 days.

Whats The Best Way To Can Peppers?

If good quality ingredients are used and up-to-date methods are followed, firming agents are not needed.

Mini Cucumbers are also known as Mini Persians, shown here. These are the most readily available cucumbers Canning is an old art that was once a way of life for many. Until recent years, it became a more recreational activity. There’s been a resurgence in canning and other forms of food preservation, as people have become more concerned about food shortages. Other aspects of the economy that make people’s futures more uncertain has also led to more people taking up canning. Pumpkin:make sure to use a culinary pumpkin for the best flavor (not carving pumpkin). I love using sugar pumpkins, but you can also use varieties that aren’t as sweet since there’s so much sugar in the recipe. You could also make this with squash (like butternut squash).

One of the best ways to can peppers is by using a pressure canner. This will help to preserve the peppers and keep them fresh for a longer period of time. Vanilla:I recommend using around ½ a vanilla bean, scraping out the seeds, and throwing the entire pod in while cooking (then remove the pod at the end). Alternatively, use some vanilla extract.