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| BRINE FOR CANNING HOT PEPPERS | |
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50% water 50% vinegar Bring to a boil. Add to each jar of peppers (cold pack): Pinch of dill 1 tsp. salt 1 tsp. olive oil If preparing only a jar or two, refrigerate. Wait 3-4 weeks before using. If a larger quantity is being made, process pint jars in a boiling water bath for 10 minutes, leaving 1/4" headspace. | |
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recipe reviews #1755
Cooks.com replies:
Hi Sandra,
Make sure you're using salt which doesn't contain anti-caking ingredients, such as canning salt. The caking ingredients may cloud the water.
Process in a boiling water bath for 10 minutes.
-- CM
Make sure you're using salt which doesn't contain anti-caking ingredients, such as canning salt. The caking ingredients may cloud the water.
Process in a boiling water bath for 10 minutes.
-- CM
#73689
Dick (Connecticut) says:
I have used this recipe for several years, I never process the peppers. I also omit the olive oil simply because it makes a greasy mess. I don't know what the 10 minute process would do for me. I always get a good vacuum seal on my jars.
#79248
Steve (New York) says:
I don't process. Just tip jars upside down once the lids are tightend and let cool. You should get a good vaccum seal every time.
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For how long?
The recipe I have says to soak them over night in water and canning salt. When I can them, they turn out cloudy, and so I end up throwing them out. Can you help?