Thread: Pickles
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Old January 19, 2009   #14
brokenbar
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I have a foodsaver vacuum sealer that has a canning jar attachment (they have both "regular" & "wide mouth". Please note that vacuuming on the canning lids IS NOT a replacement for processing either in a HWB or pressure canner. My point is, if I vacuum the lids on the jars before processing, it removes much more of the air in the jar and "pulls" the brine into the peppers (speaking more about whole peppers here.) After making the brine following whatever recipe you choose, I don't process my pickled peppers but just put them in jars, vacuum the lids on and store in the refrigerator. Processed peppers just get too soft. But again THEY MUST BE REFRIGERATED. Once you do them this way, you will agree that this is a much superior pickled pepper.
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