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| I received this banana pepper recipe, however it does not give instructions on how to seal jars. Do I pressure can, hot water bath, how long...? |
Follow-Up Postings:
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| A pint of oil? Sorry, that's not a canning recipe, no matter what it says about "sealing in jars." While some approved recipes have oil, it's on the order of 1 Tbsp (1/2 oz) per jar - how many jars is this supposed to make? I don't even see peppers listed? |
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| Sorry but that isn't a recipe that would be considered safe for canning, not with all that oil in it. Plus it doesn't even list the amount of peppers so there is no way to know the density or the pH. No way to know if that is enough vinegar to cover all the low acid ingredients. And it includes previously processed ingredients, some that contain thickeners. It reads like some sort of recipe someone just made up. There are tested and approved recipes available for canning and/or pickling peppers. Linked one below. Dave |
Here is a link that might be useful: Pickled Yellow Pepper Rings
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| This one has oil - I guess it's more like 1 oz per jar (1C of oil for 9 half pints). But not as many onions (1/2C instead of 2C or more in your recipe) and no tomato products. You could add sugar if you wanted. |
Here is a link that might be useful: Marinated peppers
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| Yeah there are all kinds of safe approved recipes available, some with tomatoes (not paste or ketchup) included, some without. Sugar is always optional. But very limited oil is allowed in any of them and there must be sufficient acid added to lower the pH of the peppers and onions down into the safe zone. The basic question is do you want pickled peppers or fermented peppers? Dave PS: for future reference, any recipe that does not provide a full list of ingredients and does not include the required processing instructions in very likely NOT a safe canning recipe - and yes there are tons of them out there - unfortunately. |
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