How I Can Green Chiles - Every Bit Counts Challenge

[@ren-chats]

Great video this is just a good old-fashioned preserving. Nicely done.

[@PlowAndPantryHomestead]

Thanks!

[@sheriwise2315]

I LOVE your straightforward and detailed description without too much blah blah blah. Excellent video!! Subscribed and look forward to seeing more of your work. Thank you. 😊❤

[@PlowAndPantryHomestead]

Thank you so much!

[@AGREENERLIFE]

Thank you so much!

[@PlowAndPantryHomestead]

Glad you enjoyed it!

[@loydacoulombe1397]

I have never seen this process done before ! Very interesting! I can/freeze 2 bushels of New Mexico Hatch chile every year. I've learned to roast them out on the grill. It is so nice to have some stored !!

[@PlowAndPantryHomestead]

The grill sounds delicous!

[@stephaniejoyce6595]

That's how we do our hatch chiles as well. Love hatch chiles!

[@LadyCinnamon312]

Thanks! This is on my list this summer! I was too intimidated last year but this helps me to see how it works.

[@PlowAndPantryHomestead]

Glad it was helpful!

[@louisianacookingandliving]

This was one of my goals this year, thanks for the video💜

[@PlowAndPantryHomestead]

You're welcome! Thanks for watching!

[@dorthey-m6h]

I live about 40 miles from hatch so yes we eat hatch chili. It is the best!

[@juliadreamweaver9360]

Thanks for making this video. I’m looking forward to making these for my pantry. We use these and rotel often in recipes.

[@PlowAndPantryHomestead]

You are so welcome! I'm glad it was helpful. Happy canning!

[@southwesthomestead1234]

Those are such pretty chili’s! I only planted 2 Anaheim’s this year. Really wishing I had planted a lot more.

[@PlowAndPantryHomestead]

Thank you! Maybe next year you can get more of them in! It doesn't take a lot though. I think I have 8 plants and it will be too much for me this year.

[@CherylHamburger]

As always, love your content!

[@PlowAndPantryHomestead]

I appreciate that!

[@dorthey-m6h]

I can a bunch of green chili and I also freeze some. Living in NM we use some kind of chili at almost every meal

[@PlowAndPantryHomestead]

Do you get the Hatch Chiles where you are?

[@PurplePanda234]

I did see on the Utah State University website on their page talking about canning, freezing and pickling peppers, it said "The tough outer skin should be removed from the chile, unless the chiles are going to be used finely chopped." I am tempted to try dicing some peppers without roasting and see how they turn out.

[@PlowAndPantryHomestead]

If you do, let me know how it turns out!

[@michelesalazar2045]

I been wondering what the pressure tme on chili is. I live in New Mexico and this is chili season. Here they will roast them for you, we buy them by the gunny sack. You can smell the aroma in the air. Love it.

[@PlowAndPantryHomestead]

I love that smell! 35 minutes is the time.

[@Possum-Pie]

Charring and peeling peppers really has nothing to do with bacteria. Pressure canning will kill all bacteria including botulinum toxin (causes botulism). People char/peel peppers b/c sometimes the skin can be a bit tough, and they say it releases more flavor to peel them. I tend to not peel mine at all (nor my bell peppers) b/c after pressure canning, the skins are soft and contain most of the nutrients. I've tried them both ways and it is more labor-intensive to peel. Sometimes I cut them in half and put them on my grill with a smoke-box full of mesquite wood chips. I leave the grill off and smoke the raw peppers for an hour or so. Then chop and can them. They have an incredible smoky flavor.

[@PlowAndPantryHomestead]

Thanks for the info! A master food preserver once told me it was because of bacteria but I have seen several approved recipes that don't require peeling (and that person seemed a little off to be honest) so I have always wondered if that was the truth.

[@Possum-Pie]

@@PlowAndPantryHomestead I'm speaking as a healthcare provider and nutritionist. Pressure canning at approved pressure/time will kill bacteria, viruses, and toxins such as salmonella,staph, strep, botulism. The internet is full of wonderful information...and complete disinformation. Most vitamins/minerals are in/near skin of vegetables/fruit. Taking the skin off you lose nutrients. Tough skin such as carrots can easily be softened in a pressure cooker/pressure canner. If I make a roast with potatoes and carrots, I never peel the carrots, the pressure cooker makes them super soft and protects the vitamins/minerals. Of course some vitamins such as "C" are partially destroyed by heat, but that would be any heat source. I actually take my tomato skins after blanching, and dehydrate them and grind them into tomato powder. It is great to shake in soups, stews, sauces.

[@amorris622]

@@PlowAndPantryHomesteadI have wondered this same thing. If i don’t need to peel the peppers to make salsa that is water bath canned, then why do i have to remove them when pressure canning.

[@donnac1902]

If peelings of tomato's and peppers have bacteria, is it safe to dehydrate them and make into powder?

[@PlowAndPantryHomestead]

That's one of things I've always wondered myself. I honestly think the person who told me that (who was a young person, but still a master food preserver) didn't really know for sure. There are approved recipes out there that don't require peeling and dehydrating doesn't ask for that either. I think it's probably more about texture/quality of end product.