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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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Old May 10, 2016   #76
drew51
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Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
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Originally Posted by BakedIn View Post
Keeping the peppers whole is a natural trick to keep them crispy. After washing, just put them in the jar, fill with whatever brine and then water bath. I cut the recommended water bath time back to maybe 5 minutes tops.
Exactly what I do and it works good! Nice and crunchy! I do poke the peppers so the liquid gets inside. I try various recipes as far as ingredients. They change, do I want them sweet pickled? Or spiced with unusual spices? etc. Someone mentioned to me black currant leaves give a fantastic taste. I'm going to try that next time. I always though prep the way described above, always. I just opened a year old jar, seal was fine, the peppers were still awesome! As long as the pH is below 4.2 they can't develop anything, they are in vinegar. You can't can any safer, the solution itself will kill any bacteria. I always add vinegar or lemon or lime to canning to make sure pH is low. I add lime to tomato sauce. Just to make sure it's low.
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