Dont know if this is the forum to discuss canning, but here goes. I have been canning peppers for years, and sometimes they turn out very soggy, sometimes they have some crunch left to them. I have used alum and grape leaves, but am not sure that it is helping. Maybe I am hot water bathing too long? Any suggestions?
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Canning peppers
- Thread starter Captaincapsaicin
- Start date
I also punch small holes into the peppers and soak in a pickling lime solution over night and rinse a few times before using a 50/50 water vinegar mix with pickling salt and water bath 10 min. and had great luck.
How lonig are you water bathing for? are you using a pickling lime or crisper solution. I've used grape leaves in my pickles which worked well. So I am leaning toward your time in water bath
How lonig are you water bathing for? are you using a pickling lime or crisper solution. I've used grape leaves in my pickles which worked well. So I am leaning toward your time in water bath
you do not say what you are doing.
do you BWB them and if so for how long?
Then get a pot of water bring to a boil and throw in a pepper and boil for the same length of time. Put a cover on the boiling pot of water with pepper and turn off the heat and allow to cool to room temperature a couple of hours. Now remove from the pot and see if your cooked pepper is soft.
do you BWB them and if so for how long?
Then get a pot of water bring to a boil and throw in a pepper and boil for the same length of time. Put a cover on the boiling pot of water with pepper and turn off the heat and allow to cool to room temperature a couple of hours. Now remove from the pot and see if your cooked pepper is soft.