HELP! Bumper Hot Pepper Crop!

I'm so hoping you all can help me with techniques and ideas. I planted my first garden this year, which I planted in pots on our patio (our only sunny place in the back yard). I got very carried away with a variety of hot peppers, but I also planted late, and didn't think they were going to produce much. But with much love, they are starting to POP!!! Now what?? I need help in pickling/canning tips, salsa recipes, and the proper way to dry peppers. I've been all over the net, and have several recipes and ideas, but I'd like advice from people I trust. I'm nervous about pickling/canning in particular. I've never done this before, and don't really want to poison anyone, or blow anything up. Below is what I have, and the ideas I have come up for them:

SUPER CHILIES
Dried
Frozen
Hot Sauce

TABASCO PEPPERS
Dried
Frozen
Hot Sauce

CAYENNE PEPPERS
Dried
Frozen
Hot Sauce

BANANA PEPPERS
General Recipes/Grilling
Salads
Pickled
Stuffed

CHERRY PEPPERS
Pickled
Stuffed

JALAPENO PEPPERS (I have SEVEN of these plants, and all are doing well! Gulp! If anyone wants some free japapenos, pm me! they'll be here soon!)
Tomato Salsa
Tomatillo Salsa <- Could use recipes
Green Tomato Salsa <- Could use recipes
Roasted Jalapeno Soup
Smoked/Chopotles <- Pointers are welcomed
Stuffed
General Cooking
Pickled
Frozen

The biggest things I need help with are pickling, canning, and making/preserving hot sauce. I don't mind getting some extra equipment, but besides jars and tongs, if I don't have to, that would be great. Also, I've read enough to know that I'm not interested in fermenting any of these peppers for sauce, and simple technique suggestions and guidance would be soooo greatly appreciated!!!

TIA!

Kim- I can't help you a bit except to add one more thing to put your bounty in- Hot Pepper Jelly.
If you are going to can or pickle them you might as well make some jelly too. I became addicted to the stuff when a NM friend used to send me a care package that she made every year.
You are a lucky lady. Have fun.

I have found the Ball Blue book of Preserving to be a great guide for a first time canner. They have clear easy to follow directions that are up to date and safe. Also covers how to dry,freeze and make jam/jelly. The book has many recipes as well.

I make hot sauce every year out of left over peppers from the varieties that my father-in-law grows.
1.) Make sure you have a stainless steel or porcelain pot with a lid ( a spaghetti pot works well).
2.) I usually wash all the peppers and pull the stems off.
3.) Fill up the pot with the peppers and throw in a handful of salt and a bunch of garlic cloves at least 4 or 5.
6.) Cover the peppers with plain white vinegar till they are submerged.
7.) Take the pot outside and boil it on the grill for about 1/2 hour. You can do this inside, but you run the risk of killing everyone in the house with the fumes.
8.) Bring the pot back in and puree the peppers in a blender, when you have them all done, throw them back in the pot and mix well.
9.) I normally will decant the mixture into a variety of jars with screw tops while its hot.
10.) I always label them with the year.

If you include the seeds on the bottom of the pot it will be hotter, your mileage may vary.

GG.

genius!

I make hot sauce every year out of left over peppers from the varieties that my father-in-law grows.
1.) Make sure you have a stainless steel or porcelain pot with a lid ( a spaghetti pot works well).
2.) I usually wash all the peppers and pull the stems off.
3.) Fill up the pot with the peppers and throw in a handful of salt and a bunch of garlic cloves at least 4 or 5.
6.) Cover the peppers with plain white vinegar till they are submerged.
7.) Take the pot outside and boil it on the grill for about 1/2 hour. You can do this inside, but you run the risk of killing everyone in the house with the fumes.
8.) Bring the pot back in and puree the peppers in a blender, when you have them all done, throw them back in the pot and mix well.
9.) I normally will decant the mixture into a variety of jars with screw tops while its hot.
10.) I always label them with the year.

If you include the seeds on the bottom of the pot it will be hotter, your mileage may vary.

GG.

That's perfect! Easy, simple, sounds delicious. Thanks so much for the recipe! Question on the jars, though - do you actually can them with the rubber-ringed jars, or just any glass jar with a screw top? If you do use the canning jars, do they seal with just the heat from the peppers after they've reheated in the pot, or do you have to put them in hot water for a while? Also, do you have to keep them all in the fridge? Thanks again!

Kim- I can't help you a bit except to add one more thing to put your bounty in- Hot Pepper Jelly.
If you are going to can or pickle them you might as well make some jelly too. I became addicted to the stuff when a NM friend used to send me a care package that she made every year.
You are a lucky lady. Have fun.

I forgot all about hot pepper jelly! I love that stuff, great idea, thanks!

I have found the Ball Blue book of Preserving to be a great guide for a first time canner. They have clear easy to follow directions that are up to date and safe. Also covers how to dry,freeze and make jam/jelly. The book has many recipes as well.

Thanks, John! I was going to order it online today, but I saw a couple of different versions, and thought I'd look at them in the book store. Sounds like a great starting point for me, and I appreciate the tip!

What about chili rellenos? Usually with my peppers I spray them with pam, put them on the broiler or or grill and let all sides blister. Then I stick them in a plastic bag and seal it to cool. When cool the skins should slide right off. You can freeze them and then stuff them.

Stuffed tuna peppers is heaven.

Take the pealed peppers and set them on paper towels to dry. Mix starkist hickory and sweet tuna with mayo and a little onion. Stuff the peppers, chill and serve.

That's perfect! Easy, simple, sounds delicious. Thanks so much for the recipe! Question on the jars, though - do you actually can them with the rubber-ringed jars, or just any glass jar with a screw top? If you do use the canning jars, do they seal with just the heat from the peppers after they've reheated in the pot, or do you have to put them in hot water for a while? Also, do you have to keep them all in the fridge? Thanks again!

I use the heat from the peppers, with the salt garlic and vinegar it all keeps very well, I refrigerate it but its overkill. I use screwtop jars salvaged from other stuff, pickle jars, spaghetti sauce jars like classico, even marmalade jars. I have used small mason jars as well. They seal up just fine and you can see and hear the lids draw in as they cool.

The stuff is a lot like Salsa Brava, it's great on eggs and in spaghetti sauce etc. It goes pretty fast around here.

GG.

I use the heat from the peppers, with the salt garlic and vinegar it all keeps very well, I refrigerate it but its overkill. I use screwtop jars salvaged from other stuff, pickle jars, spaghetti sauce jars like classico, even marmalade jars. I have used small mason jars as well. They seal up just fine and you can see and hear the lids draw in as they cool.

The stuff is a lot like Salsa Brava, it's great on eggs and in spaghetti sauce etc. It goes pretty fast around here.

GG.

Yeah man, that's the answer I wanted! I can handle that. I'll try it this weekend with whatever peppers are red, and let you know how it goes! Two last question - do you wait a week or so, or just go for it? How long do you keep it?

What about chili rellenos? Usually with my peppers I spray them with pam, put them on the broiler or or grill and let all sides blister. Then I stick them in a plastic bag and seal it to cool. When cool the skins should slide right off. You can freeze them and then stuff them.

Stuffed tuna peppers is heaven.

Take the pealed peppers and set them on paper towels to dry. Mix starkist hickory and sweet tuna with mayo and a little onion. Stuff the peppers, chill and serve.

Thanks, Sarita! I have rellenos, well, stuffed peppers on my list, but I love the idea of roasting them and freezing them later. Tuna is something I hadn't thought of though. Sounds like a great fresh lunch, and easy! What kind of peppers do you use for those tho? I'm not sure how my small peppers would do with that, except maybe the bananas. Just curious.

You can use it right away, and I've had some a year old thats fine, with the vinegar and salt thats in there, it keeps much the same as ketchup. Don't forget the garlic, it really helps the flavor. I'll be making some around the end of September,I generally get 2 batches as they mature.

Good Luck,

GG.

Tuna is something I hadn't thought of though. Sounds like a great fresh lunch, and easy! What kind of peppers do you use for those tho? I'm not sure how my small peppers would do with that, except maybe the bananas. Just curious.

Kim,

I use Anaheims just because I was brought up eating them but I've used banana peppers and they do great as well and gives a nice color to the dish. They are a real show off garnish to a salad with cilantro lime dressing. The hickory smoke tuna and the spicy tuna gives it a very nice flavor.

Enjoy!

Sarita

I'm in the same boat, with several quarts of chilis and habaneros awaiting disposition. Thanks for the tip about the grill - I was trying to figure out how to do this without damaging the wife and cats!