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Author Topic: Growing some Calabrian chilies this year  (Read 21984 times)

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Offline Dangerous Salumi

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Re: Growing some Calabrian chilies this year
« Reply #80 on: November 24, 2018, 07:20:24 AM »
There are a couple ways to preserve these peppers.

If you put them in oil without first sterilizing them they will ferment (and maybe other bad things can happen) in the oil. You can take whole washed peppers and can them in oil. If I was to do this I would pack the jar with peppers, fill with oil and pressure can them.

https://www.freshpreserving.com/canning-101-getting-started.html

Pickle first then add to oil

http://ccetompkins.org/resources/herbs-vegetables-in-oil

https://www.chilipeppermadness.com/preserving-chili-peppers/preserving-chili-peppers-in-olive-oil/

Salting

http://www.homepreservingbible.com/2545-salting-easy-ferment-vegetable-pickle/

Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Dangerous Salumi

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Re: Growing some Calabrian chilies this year
« Reply #81 on: November 24, 2018, 07:43:46 AM »
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Dangerous Salumi

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Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #83 on: November 24, 2018, 07:53:59 AM »
Preserving them is only part of the equation. Creating their signature flavor in the preserving process has been a much more difficult as there is very little written on the methods used particularly when it comes to peppers. None of the three methods you described will do it. A couple of us have been able to get pretty close using a variant of a method called sott'olio combined with pressure canning.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #84 on: November 24, 2018, 07:58:12 AM »
Pressure canning with oil

https://honest-food.net/how-to-preserve-garlic/

Note that there is a fairly large amount of vinegar added to that recipe. The 10 minute processing time for half pints is considerably shorter than what I've seen/done for low-acid food like the chilies.
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Offline Dangerous Salumi

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Re: Growing some Calabrian chilies this year
« Reply #85 on: November 24, 2018, 08:03:47 AM »
Preserving them is only part of the equation. Creating their signature flavor in the preserving process has been a much more difficult as there is very little written on the methods used particularly when it comes to peppers. None of the three methods you described will do it. A couple of us have been able to get pretty close using a variant of a method called sott'olio combined with pressure canning.

....None of the three methods you described will do it. ....
Ok, boss if you say so.

So here is how sott'olio is done:

https://www.especiallypuglia.com/general/italian-sottolio-vegetables-in-olive-oil/

Pickled & cooked and spiced and salted then packed in olive oil.

Sounds good. I would still pressure can them in oil.


Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #86 on: November 24, 2018, 08:07:59 AM »
Ok, boss if you say so.

What is it that drives you to post on topics that you know nothing about and then when shown you're wrong by someone who actually does, you feel the need to insinuate that they don't or worse, that you do?

Quote
So here is how sott'olio is done:

https://www.especiallypuglia.com/general/italian-sottolio-vegetables-in-olive-oil/

Pickled & cooked and spiced and salted then packed in olive oil.

Sounds good. I would still pressure can them in oil.

A couple of us have been able to get pretty close using a variant of a method called sott'olio combined with pressure canning.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Dangerous Salumi

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Re: Growing some Calabrian chilies this year
« Reply #87 on: November 24, 2018, 08:37:19 AM »
What is it that drives you to post on topics that you know nothing about and then when shown you're wrong by someone who actually does, you feel the need to insinuate that they don't or worse, that you do?

Sorry if I have challenged your superior knowledge on all things food.

This is the Pizzamaking forum. People have discussions here.

Let's try to act normal today so they don't lock this thread.
« Last Edit: November 24, 2018, 08:48:28 AM by Dangerous Salumi »
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #88 on: November 24, 2018, 09:11:22 AM »
Sorry if I have challenged your superior knowledge on all things food.

You haven't challenged anything. That's exactly the point. You make baseless accusations and claims on subjects you know little, if anything about, and every time, you have refused to provide anything to support your position.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #89 on: November 24, 2018, 09:16:46 AM »
If you're really interested in this, there is more info in this thread: https://www.pizzamaking.com/forum/index.php?topic=19368.msg355902#msg355902
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline Dangerous Salumi

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Re: Growing some Calabrian chilies this year
« Reply #90 on: November 24, 2018, 09:59:32 AM »
If you're really interested in this, there is more info in this thread: https://www.pizzamaking.com/forum/index.php?topic=19368.msg355902#msg355902

I forgot about that one. 23 pages Ill have a look Thanks.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline ButteredPizza

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Re: Growing some Calabrian chilies this year
« Reply #91 on: December 07, 2018, 11:16:42 AM »
I got my hands on some seeds through a friend of mine, and decided to try growing a few at work in my old 7-pod aerogarden.  Only using 2 pods, here they are after one month.  One pod is growing quite well, the other has been.. stumpy like this for 2.5-3 weeks now.  Is it time to prune the larger one yet?  Given that the aerogarden has a limited height, I'll probably end up having to prune aggressively later.

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