Posted 21 July 2012 - 08:40 AM
Heated liquids to just below boiling and poured over veges in jars. Lightly placed lids on jars and put in H20 bath for 10 min. Jars sealed as they cooled.
The question is, how long till they will they be cured to eat?
Posted 21 July 2012 - 09:09 AM
Posted 21 July 2012 - 10:09 AM
Posted 21 July 2012 - 10:51 AM
Posted 21 July 2012 - 11:05 PM
I typically bring my brine to a boil and pour over the packed jars with a teaspoon of pickling salt and dont bother hot water bath because the hot brine will crate a seal. I know what the book says and I always bath my pickles but with pepper and jelly that are hot packed I do not bother
My wifes grandfather always uses straight vinegar and one teaspoon of salt and sugar not hot brine or bath just warmed lids and he has never ever had a problem so who knows.
Nothing wrong with being safe though
Posted 22 July 2012 - 09:22 AM
Sounds like you're gonna have some great peppers in a while.
Posted 22 July 2012 - 01:30 PM
Posted 22 July 2012 - 03:13 PM
We had a pickled egg making contest one year. I didn't even place with my stuff. Someone was using the pickling juice from commercial can of pickled peppers and won the deal. Those eggs John did look great. I like em when they bounce like a superball, that's when you know they're ready.
Posted 23 July 2012 - 04:30 PM
Posted 26 July 2012 - 05:19 AM
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