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  2. File:Home canning by the cold pack method (IA ...

    en.wikipedia.org/wiki/File:Home_canning_by_the...

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  3. Pickled pepper - Wikipedia

    en.wikipedia.org/wiki/Pickled_pepper

    For lacto-fermented pickled peppers, vinegar is omitted from the salty brine; instead, Lactobacilli convert the sugars of the peppers into lactic acid. Such fermented pickled peppers are often used to make hot sauce. At less than 3% acid, fermented pickled peppers are highly perishable if not canned.

  4. 16 Best Bell Pepper Recipes - AOL

    www.aol.com/lifestyle/food-16-best-bell-pepper...

    Learn the best way to store bell peppers to make the most of the season's harvest, and get cooking with our 16 delicious. Skip to main content. Subscriptions; Animals. Business ...

  5. Pickling - Wikipedia

    en.wikipedia.org/wiki/Pickling

    The most commonly consumed pickles are sauerkraut (savanyú káposzta), pickled cucumbers and peppers, and csalamádé, but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain squashes and melons, and a few fruits such as plums and apples are used to make pickles too. Stuffed pickles are specialties, usually made of peppers or ...

  6. Conscious Canning: More than a jar of pepper jelly - AOL

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    Nov. 23—A little bit of sweet, a little bit of spicy...and a whole lot of good. That's how I would describe the delectable pepper jelly I made at the Haywood County Cooperative Extension ...

  7. 24 Types of Peppers Every Cook Should Know (Plus What ... - AOL

    www.aol.com/24-types-peppers-every-cook...

    bhofack2/Getty Images. Also called: yellow wax pepper Characteristics of banana peppers: These medium-size peppers are tangy and mild with a bright yellow color (hence the name).They get sweeter ...

  8. Home canning - Wikipedia

    en.wikipedia.org/wiki/Home_canning

    Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 °F ...

  9. Capsicum annuum var. glabriusculum - Wikipedia

    en.wikipedia.org/wiki/Capsicum_annuum_var...

    Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. [2] Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers (due to their consumption and spread by wild birds; "unlike humans birds are impervious to the heat of ...