Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I have a Question For Coronabarb about the water to vinegar ratio in recipes.
I have found on several (approved) sites that the ratio of water for the recipe for pickled peppers is 5 parts 5% acidity vinegar to one part water. Is this the least amount you can dilute this or can you go lower for processed shelf stored pickled peppers? Worth ![]() Last edited by Worth1; January 19, 2015 at 09:49 PM. Reason: Waster |
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