Thread: Peppers
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Old March 25, 2010   #4
eyolf
Tomatovillian™
 
Join Date: Jan 2006
Location: Central MN, USDA Zone 3
Posts: 124
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I haven't found a recipe yet that works really well. I don't like them over cooked or too vinegar-y.

Trying to reduce the vinegar or shiorten the process time hasn't been particularly successful...yet. I have a feeling that commercial canneries have spent a lot of time getting things to work just right, and also have access to certain ingredients that are hard to find. Calcium chloride to combat mushiness and sodium nitrite to keep bacteria at bay longer are NOT in my local grocery store!
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