Urgently need canning experts opinion on what to do!!
Hi everyone! I came here because I have 50 jars of Portuguese peppers that I don't know what to do with...let me explain.. My fiancÃ¯Â¿Â½ and I recently got a jar of peppers from a co worker and we fell in love with them. They were delicious.
The co worker asked us if we would like to make some with her. We agreed to learn and of course get a bunch of jars at the same time. Now we know absolutely nothing about doing this so we went off to experience this new adventure.
This is exactly what she did with us: washed the peppers, sliced them, put them in large containers and salted them. Left them for 24 hours. Rinsed them. Put them them back in the containers, poured white vinegar on them to soak. Left them for another 24 hours. Took the peppers out of the vinegar and strained all the liquid out. Put them in jars, poured in canola oil and then poked the jars with sticks (to get the air out?) and then put the lids on. That's it.
Now we came home with the 50 jars and started reading how we could get really sick if we don't boil them? Please excuse our ignorance because this lady has been doing these peppers for years, but are we supposed to do something else now to make them safe? We are so confused and obviously don't want to get sick but are these peppers gonna be ok or is there something we can do or should be doing that this lady has never done? Please help!