I am growing a bunch of different varieties of pepper that I intend to pressure can as they come into the season. While most folks seem to seek the perfectly pickled crispy pepper, I am looking for a reliable way to allow them to soften a bit so they aren't such a toothy crunch. I eat a whole lot of pepperoncini ( I buy them by the gallon) and I find that I really prefer them just a bit softer than the hard crunch. Any suggestions to wilt them down a bit before pickling and canning would be greatly appreciated.
Wheelchair Bob
Wheelchair Bob