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unorthodoxepicure

Keeping peppers crisp during canning. My kingdom for your advice.

unorthodoxepicure
11 years ago






Notice the nice, crispy banana peppers? Well, after processing and two weeks in a jar, they turned to mush.

I have a huge box of these things, along with at least 5 pints of fresh jalapenos. I know that by placing something in a liquid, with acid (the vinegar), I'm going to lose some crispness. But there has to be a way to preserve more than what I did last time.

I have on hand: Kosher salt, sea salt, table salt and even some alum. The USDA says alum is not good and doesn't contribute to crisp consistency, as previously believed. But the USDA also told us the DTT was OK.

My kingdom for your advice. I'm planning to can tomorrow.

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