Joy of Pickling 1998 recipes safe?
I have a 1998 version of Joy of Pickling, reviewed by food scientist at UCONN, but I was wondering if the recipes were considered safe by today's standards? I had gotten the newer version out of the library last summer, and didn't think any recipes has changed, but now am looking specifically at some pickled pepper recipes calling for olive oil. I made whole pickled jalapenos (page 142) last fall, just omitted the oil to be safe. But my cousin's fiance likes the marinated sweet peppers in oil he buys at the deli, I was wondering if page 135 recipe (and others calling for olive oil) are safe?
The marinated pepper recipe calls for 1 C of oil to be boiled with 1C of vinegar and 1.5 tsp salt, then poured over the peppers (2.25 lbs divided into 3 pints), with 1 clove of garlic in each jar. Leave 1/2" headspace and process for 10 minutes.
The whole pickled peppers recipe calls for 50/50 vinegar/water boiled and poured over the peppers (2 lbs divided into 4 pints) and garlic (2 "small cloves" per pint), and then only 1Tbsp of oil poured on top of each jar before processing 10 minutes.