u/furniturepuppy

Last year I discovered fridge pickled peppers, and homemade hot sauce. I had a number of mystery pepper plants to pickle, and habaneros for the sauce. All my salsas were way too hot, but the rest was fabulous.

So of course I doubled down on the peppers this year. Unfortunately, last month I suffered an accident from which I will soon be recovered enough to visit the garden and kitchen again (with a walker.)To face all the peppers and tomatoes.

So what to do with all of the peppers? I know I loved the refrigerator pickled peppers, and the habanero hot sauce. But which peppers do I use for what? No time to figure out how they all taste and go slow.

If you all were to have:

Poblanos
Anaheim
Capelienti/Birds Eye
Hungarian Wax
Serrano
Thai Hot
Habanero

How would you prepare/preserve them?
Earlier on, all my cucumbers and peas died, a combination of a heat wave and Canadian smoke, I think. Probably for the best, in hindsight.

I still have dried and frozen peppers from last year, maybe I should try something else.

Any ideas or recipes would be greatly appreciated.

So, “someone” cleaned up my canning su pplies. My canner pot. “Someone” claims he never saw it, touched it, put it in the basement full of stuffed animals. And he especially did not touch the lid. It is lost.

This does give an excuse to buy a steam canner. I am looking at the Kitchen Crop. Since I have a glass top stove, which i hate, i like that it is lighter. I like the steel versions, since I hope to one day have an induction stove, i would prefer gas, but, well…

Am i looking at something good? Or not so good? I am concerned about the weight of the full canner,I need something that stove will work on what i have, and possibly my imaginary future induction stove {maybe}.

Any suggestions for this?

Last summer I had a ridiculous cucumber harvest. So I made pickles. A lot. My refrigerator pickles were great. But the others….mush
I used a few different Mrs Wages mixes. I followed the package directions/recipes. I also made a batch with McCormicks pickling spices, but I honestly I can’t remember the recipe. I added Pickle Crisp, though I think I may have forgotten it for a few jars, But, since I have opened many jars, I know what I got.

All of these pickles are mushy! Why? They taste good if you ignore the texture, but that doesn’t help. I’m using the dill relish since it’s usually mixed with other stuff and not so noticeable.

So: why are all my pickles mushy?????