Note: I have removed some of the extraneous notes to make it easier to read here, the full recipe can be found on page 6-21 at http://www.foodsaving.com/G6Preparing-CanningFermentedFoods-PickledVegetables.pdf

MARINATED PEPPERS
Bell, Hungarian, banana, or jalape�o
4 lbs firm peppers*
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 cloves garlic, quartered (optional)
2 tbsp prepared horseradish (optional)

After blistering skins, place peppers in a pan and cover with a damp cloth. Cool several minutes; peel off skins.

Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each hot half-pint jar or 1/2 teaspoon per pint. Fill hot jars with peppers. Add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process for 15 mins

Dave

Carol

It is except for the one or two extensively tested recipes.

Both are good examples of why you cannot safely generalize or extrapolate from one recipe to another. In other words, because this one recipe contains oil does that mean it is safe to add oil to other recipes? No. Same goes for flour.

Unfortunately, some folks do just that. Because they don't understand the relationship between ALL the ingredients in the recipe and the testing that was done, they argue that if flour or oil or noodles or butter or whatever is found in one approved recipe then it must be okay to add it to anything you wish. So very wrong.

Dave

I remember the first time I saw the marinated peppers recipe (without attribution to a source) and emailed an Extension agent to get verification it was OK.

There are a lot of things you can do if you have the lab facility and the staff for testing and development.

Even then I know the USDA/NCHFP finally gave up on pumpkin butter (canned) because the pH and water activity varied so much from pumpkin to pumpkin they just could not develop a p.b. with sufficient levels of acid to assure safety in a boiling water bath, which is the usual mode of canning for that sort of thing.

Carol

Thanks for the thanks ;)

Carol

Elaina

Since it specifies pints, you may use the pint jars. If it hadn't mentioned both sizes, the answer would be no to using a larger size. You can always go smaller and use the same processing time in a recipe (don't decrease it to allow for a smaller jar), but not larger unless the size is stated as being OK....in this case it is.

Elaina

Thanks,

Jill

I have a basic question :
What is in/with cooking oil that make it "no no" or undesirable in jarring?
Actually, you can heat oil to a much higher temperature (up to 400F) before adding it to any canning recipe. You cannot do that to anything else.
They sell all kinds of canned foods in oil in the store. What is their magic bullet ?

I was just curious about the flavor when made this way and posted my question to an existing thread on the subject rather than start a new topic.

Jill

The pickled jalapenos would be good on nachos, in tacos, burritos, quesadillas and other Mexican foods. They are still vinegary, but I like the ones in oil better (I did until my stomach rebelled - I can't eat spicy peppers anymore).

Hope that helps.