peppers

I am a little paranoid about canning, so I searched USDA canning recipies. I know there are a bunch of older ones that are no longer considered safe.

Here is the link. Oh, and remember low acid foods (like peppers) have to be canned in a pressure canner, unless you are pickling.
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http://foodsafety.psu.edu/canningguide.html
 
Quote:
me too but i want to do them like the Italian pickled roasted red peppers. my wife eats them like candy. so far this year i've just been freezing them.
 
What type of peppers? I just canned pepperoncini and doing jalapenos tonight. The jalapenos are Mexican style with carrots, onions and spices. Started canning jalapenos in quart jars since we go through a quart in about 3 weeks. I have a recipe for roasted red peppers that I'll post tomorrow.

Sandee
 

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