Pickled peppers
agmss15
2 years ago
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l pinkmountain
2 years agoLars
2 years agoRelated Discussions
Refrigerator pickled peppers and PH
Comments (2)Since the 50:50 brine meets the minimum safety margin and assuming you used on only dried spices, then they should be fine as long as you understand their shelf life will be shorter and some skimming might be needed. Dave...See MorePickled peppers question and pickle crisp question
Comments (2)The peeling is optional with any recipe. The need for it depends on the type of pepper and how thick the skin is. Cutting slits in the whole peppers is recommended. The soaking in vinegar is optional. The slits will allow the brine access to the interior. Just takes time. So pre-soaking them could speed up the process. Personally I've never done it. As for the pickle crisp, the amount used depends on the brand used, there are several and some are more or less coarse ground so different amounts would be called for. So use the directions on whichever brand you have, To determine if it is enough or not try some of the ones you have already done and see if you may need a bit more. That will be the best indicator and with time and testing you can decide how much works best for you. But you need to know that using too much can affect the flavor badly and that "very crisp" may not be a realistic expectation with home-canned pickled products. Heat processing just doesn't allow for "crunchiness" so homemade will never be as crisp as store bought which are processed quite differently. JMO Dave...See MoreHow long do pickled peppers last?
Comments (3)Most canned goods are fine for several years but it all depends on the instructions that were used to preserve them and the type of processing used. In other words if a safe amount of vinegar (at least 50%) was used and the jars were properly processed in either BWB or pressure canner they will last much longer than those made with insufficient vinegar and/or not processed. Don't know where you got the impression that 1 year was all they would good for? But year old peppers should be fine if done properly. We are currently eating potatoes canned in 2009, pickles from the same year, tomato juice from 2010 and green beans from 2010. 5 years old is my personal limit but others use even longer limits. Dave....See MoreFor those that pickle peppers
Comments (22)Pam - I'm not clear what your grandmother's process was but probably a smart move. Yes, lots of people eat improperly processed foods (green beans more risky than tomatoes) and don't get sick but then there's always that 1 jar...as discussed on other thread, it's not a high probability of botulism, but very nasty stuff when it does happen. As far as your pickles, since you're refrigerating them, best to let the jars cool before putting metal lids on tightly, or use plastic lids so they don't seal. Toxin can't form unless it's airtight. scgreenthumb, here's the link to NCHFP tomato page - they do recommend adding vinegar, lemon juice or citric acid nowadays to tomatoes just b/c they're borderline pH. Some recipes (like Spghetti sauce with Meat) HAVE to be pressure canned, others are BWB or PC and the recipe will give instructions for both. Your family recipe is fine since it uses all vinegar, though it would help to slit the peppers (as discussed above) and processing in boiling water rather than just letting the jars seal themselves (called open-kettle canning, resulting in weak seal) is recommended just to keep mold from forming (the processing kills mold spores that may be on the peppers, pouring boiling brine over them may not get everything). Also, boiling the lids can melt the silicone and result in a poor seal - they used to say simmer them, now Ball says you don't even need to do that, just wash lids and rings in hot soapy water and rinse, the sealant softens enough during processing to seal. Though I still like to pour the first jar of hot water over the lids for that batch (in a Pyrex bowl or small pan) so they soak while I'm filling the jar - esp. if I'm processing a delicate jelly for only 5 minutes (in which case I boil the jars for 10 minutes first - you don't need to boil the jars if you're processing something for 10 minutes or more). Here is a link that might be useful: NCHFP Tomato Canning page...See Moreplllog
2 years agobragu_DSM 5
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2 years agoannie1992
2 years agoCA Kate z9
2 years agoLars
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2 years agoLars
2 years agobragu_DSM 5
2 years agolizbeth-gardener
2 years agoCA Kate z9
2 years agoannie1992
2 years agolast modified: 2 years agoLars
2 years ago
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