Canning Peppers In Oil
I live in a small town that has famous peppers canned in oil "Old Italians recipe". They have been doing it for years and everyone in town cans in oil. But after reading everything about canning in oil I am getting nervous as I have canned in oil as well. I have a couple of questions, the process goes like this, clean, slice and let dry, some do not let the peppers dry. Fill pot with oil, fill with peppers, bring to boil, cook until you can just barley punch with fork, prep jars and lids like normal, put in small amount of salt, fill jar with peppers, top off with oil, 1" head space. Question is by using oil that boils at 425 - 450 degrees is that enough to kill all the bad stuff. One more thing to note is a processing company has started production of the family peppers but they also add Sodium Acid Sulfate to raise ph. Last question can I do the process above but use a pressure canner and not use the Sodium Acid Sulfate?