I don't grow cherry peppers so I can't help you there, but thought I would tell you that most of my poblano peppers come in the Fall months. Even when the plants are planted at the same time as bells, the bells will produce and some will even have changed color before I pick the first poblano. Once they start, I get a lot, but they are always late for me. I have some about 3 inches long now, but haven't picked any.

Mo, I don't know if you're talking about Sweet Cherry Peppers or Hot Cherry Peppers. I've grown both, but haven't canned them. I've never had Mezetta, but assume they are pickled peppers? The jar label will give you a clue what sort of recipe to look for. It should list something like: Peppers, vinegar, water, salt, citric acid....and then maybe other spices or other preservatives, or if there's anything else in there like sliced onions or whatever, they'll list that. Usually, you can use any pickled pepper recipe for any kind of fresh pepper. So, with any recipe for pickled peppers from the NCHFP website, you'd just substitute the cherry peppers in an equal volume or weight for the kind of pepper listed in the recipe. If I was going to can pickled cherry peppers, I'd use the recipe for pickled hot peppers, and not the one for jalapeno pepper rings. The pepper ring recipe requires a lime soak to maintain crispness, and I don't know if you'd want to do that....unless the Mezetta peppers are crispy/crunchy instead of soft and that's what you like about them.

If you want to can peppers without pickling them, then you'd need to pressure can them instead of using a boiling water bath as you would with pickled peppers.

Hope this helps,

Dawn

Here is a link that might be useful: Pickled Vegetable Recipes

Soonergrandmom- thanks for the poblano info. I will quit worrying about them. I guess I will just buy what I need until then. LOL I sure do like them.
Dawn- I should have specified that they are pickled, rather than just canned. Not much on the jar besides what you listed. I can't see anything else like onions in there. My cherry peppers are listed on the seed packet as sweet peppers. Mezetta sells both sweet and hot, although the sweet isn't so much sweet as it is just not hot. Kind of like pickled banana peppers. Do you think that a bread and butter type recipe would work for these type peppers? If you grow these but don't can them, what do you do with them?
Thanks for the help.
mo

Mo, I think that any pickled pepper recipe will work for them then and you can make pickled peppers using a boiling water bath. You may find that the NHCFP recipe has more vinegar than the commercial version, but that's not unusual. Since they're sweet, I say why not try them with a B&B recipe if you want to. I make what we call "Candied Jalapenos" using the Bread and Butter pickle recipe from the Ball Blue Book, and everyone loves them. You also can take the quick shortcut by using the Mrs. Wage's B&B or Sweet Pepper mix if you can find them in stores. It is a lot easier than chasing down all the spices at this time of year if you don't already have them on your spice rack.

I used to grow a hot cherry pepper that was Italian and I believe the name translated loosely to "Satan's Kiss" or "Kiss of Satan". It was too hot for me so I mostly just sent them to work with Tim to give away to his coworkers. I wasn't canning very much in those days because it was during the mid-2000 dfought years around 2005-2008 and we were spending all our time fighting fires back then. I don't get to preserve a lot of food in the years when the fire season hits at the same time as the harvest season as it did back then. This year, I've been canning like mad and hoping to finish doing all the canning I want to do before it gets dry enough here that fires start becoming an issue. I'm beginning to think I just may succeed at that. All I have left that I "need" to can is jalapeno peppers and Habanero Gold jelly, and I hope to do a lot of both. I've canned enough tomatoes to last a couple of years, so I just don't care if the heat slaps my plants flat down to the ground. I'm just all tomatoed out. It was 103 today and I didn't care for the heat and stayed inside from about 11 a.m. onward until just after dinner. Why would I expect the tomato plants to produce and be happy in this weather when I hate the heat so much myself?

Dawn