Soft peppers, ewww! Need help quick!!
Hello all - first time posting here. Quick question i hope i can get an answer to before this huge bag of peppers goes to waste. Last year i tried canning some banana peppers and ended up with a few jars of mushy pepper rings. I was supremely disappointed. This year, i do not want to have the same thing happen with the Jalapenos. Here is what i did last year...maybe you can help me fix the issue.
cut a bunch of peppers and put them in the canning jars.
created a brine of vinegar and water...added some mustard seed and a little sugar and got it boiling...a recipe from the ball canning book.
Poured the brine into the jars and sealed them (everything was sterilized).
Placed jars into boiling water bath for around 10 minutes.
Pulled them out and waited for them to cool and seal...
that is it.
What do i need to do to prevent these soft, mushy peppers? I dont remember using any calcium additive, is this needed? I want them to have similar, if not crisper, texture as jarred ones...a little more heat and a little more freshness in the flavor.
I feel the main reason they were ruined is that i heated them for 10 minutes. Is this pasturization process really necessary? My aunt says she just puts the boiling brine over the peppers and seals them and then the jars still seal themselves...is this okay to do? can i maybe reduce the time to 5 minutes?
Need help guys, quick! Sorry if this has already been asked a bazillion times!