Pickled Pepper Keeping Them Crisp скачать в хорошем качестве

Pickled Pepper Keeping Them Crisp

Our 5 way experiment on pickling hot peppers shows the right way to get the most crisp pepper. Two years later I show you the results of the 5 various canning methods and the results. You want to view this video if you are on the hunt for the best canning method for pickled peppers. The winning recipe: 5 cups distilled vinegar 1 cup water 1/4 cup pickling salt (or sea salt) + 2 TBS Dissolve your salt in the liquid, no need to heat. Add pickling crisp to each jar according to directions Clean pint canning jars, sterilized; fill jars with any pepper, ( I would not over fill the jar) Pour in the cool brine leaving 1/2 head space Put two piece lids on jar and finger tighten ring put jars in canner that already has boiling water and make sure jars are covered with water. Leave for only 10 minutes remove from canner and place on counter that is covered with a towel. Next day remove the rings from the jars. Check the seals by pressing the center of the lid. If they are sealed there will be no give to the lid.