Local Weather Forecast
Today: Current:89	Saturday: 94/73	Sunday: 96/74
Complete Forecast for  Aug 29 2008

TOP JOBS

Looking for something new to learn about? You will not want to miss out on the "Simply Salsa" workshop, to be held at 1:30 p.m. April 22 in the Smith County Extension office, No. 116, 1517 W. Front St., Tyler. The cost of the workshop is $3 per person.

Come and join us to learn about the history of salsa, identify different kinds of peppers and how to make your own salsa. We will also cover some information regarding the basics of canning and freezing, as we are only a short time away from the "canning" season. In addition, we will be showing off our new piece of equipment to adequately check pressure canner lids.

Once you have learned how to make your own salsa (or if you already know how), you will want to be sure and enter the Salsa Contest to be held on May 8. There will be a youth and adult division, as well as three different salsa categories to enter. Those categories are tomato base, fruit base and a vegetable base salsa.

Please RSVP to reserve your spot for the workshop by calling (903) 590-2980.

POPULAR PEPPERS

Peppers are currently a popular complement to meals as Americans palates desire more spice to the palate. Different varieties of peppers range in pungency from the sweet bell to the fiery Serrano. The general rule is the smaller the pepper pod, the hotter. That's because the capsaicin - the compound in chili peppers that gives them their heat - is in ribs of the pepper, and smaller chilies have a higher rib-to-meat ratio.

Peppers may be canned, pickled, frozen or dried. When canning and pickling peppers, follow the directions exactly to ensure a safe product. Peppers are a low-acid vegetable and when preserved improperly can cause botulism, a dangerous food poisoning that can be fatal. Caution should be taken when handling hot peppers. The volatile oils found in some varieties can cause chemical burn. When working with hot peppers, it's a good idea to wear rubber gloves and be careful not to touch eyes or face with unwashed hands.

SELECTION

Select firm peppers with a smooth skin and free of disease, soft spots and insect damage. If canning peppers, note that an average of 9 pounds is needed per canner load of 9 pints.

PEELING CHILI PEPPERS

Peppers can be peeled by roasting in a hot oven (400 degrees F.) for 6-8 minutes until the skin blisters. To use the range-top, place chilies for several minutes on a hot electric or gas burner after covering burner with a layer of heavy wire mesh. Slit the skin of the pepper along the length of the pepper before roasting to make peeling easier. Turn peppers frequently to prevent scorching and ensure even blistering. Remove from heat and allow to cool. For easier peeling, place peppers in a pan and cover with a damp cloth, or dip into ice water to cool.

CANNING PEPPERS

Peppers are low in acid and must be processed using a pressure canner. Wash peppers and prepare as follows:

For chili and other tough-skinned peppers, peel as indicated above.

Pimiento Peppers: Scald peppers in boiling water (about 10-20 minutes) or roast as indicated above until skins can be rubbed off. Remove skins, stems, blossom ends and seeds. Flatten pimientos.

Bell peppers: Remove stems and seeds, blanch 3 minutes.

Hot Pack: Small peppers can be left whole, large peppers quartered. Pack peppers in hot pint or half-pint jars, leaving 1-inch headspace. Add 1/2 teaspoon salt per pint, if desired. Fill jar with boiling water, leaving 1-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process in dial-gauge or weighted gauge pressure canner using the proper procedure.

PICKLED PEPPERS

Peppers are low in acid and must be properly acidified for pickling using the boiling water canner. Use only tested approved pickling recipes and do not alter the proportion of ingredients or amount of vinegar.

Large peppers are cut into pieces. Small peppers may be left whole, but must be prepared in one of the following ways to allow the penetration of vinegar solution into the peppers for safety.

Blanch whole peppers in water or steam for 3-5 minutes

Prick individual peppers with a fork or slash with a knife

Blister and peel using one of the methods outlined earlier.

Pickled products should be processed in a boiling water canner to assure a product that will not spoil. Follow proper procedure for processing.

FREEZING PEPPERS

The texture of peppers is softened when frozen and thawed. Frozen peppers may be of best use in cooked dishes where texture is not important.

This is one vegetable that does not require blanching before freezing, however, blanching may be desired for sweet or bell peppers to make packing easier and take up less storage space. For these peppers, wash, cut out stems and remove seeds. Freeze whole, halved or diced. Pepper pieces can be individually frozen by placing on a tray in the freezer until frozen, then packaging. If blanching is desire, blanch for 3 minutes, cool and package. Use moisture/vapor proof packaging such as freezer jars, freezer-grade plastic cartons or freezer-grade self-seal plastic bags.

For hot peppers, wash and stem peppers, package and freeze. Pimento peppers can be peeled by one of methods outlined above. Wash off the charred skins, cut out stems and remove seeds. Package leaving 1/2 inch headspace.

Pepper for chili rellenos may be prepared by peeling as outlined above, removing stems and seeds and flattening chilies to remove air. When packaging, a sheet of waxed paper between chilies will make them easier to handle when thawing.

PEPPER POINTERS

When your mouth is on fire from eating peppery foods, help alleviate the burn by consuming milk or other dairy products. The burning results from the capsaicin which binds to taste receptors in the mouth. The casein in milk washes away the capsaicin from the receptor sites.

Shelia Lewis is a Smith County Extension agent in family and consumer sciences. She can be reached at sk-lewis@tamu.edu. This column on family and consumer education news appears in the Thursday Community section of the Tyler Morning Telegraph