Re: : Re: [CH] Mild (no heat) Jalepenos
Gary Allen (g_allen@culinary.edu)
Thu, 22 Mar 2001 11:03:43 -0500
danceswithcarp asked:
>I haven't figured out how they
>crispy-pickle the jalapenos while still heat processing the jars;
they are
>the Clausen's of canned peppers. Anyone got any ideas?
Many Japanese pickles have that crisp texture--IIRC, their pickles
often contain alum (potassium aluminum sulfate dodecahydrate). Just a
theory, of course, not having seen the ingredient list...
Other possible leads:
http://www.msue.msu.edu/msue/imp/mod01/01600957.html
http://outreach.missouri.edu/extensioninfoline/nutrition/foodsafety/pickling_firm.html
http://www.straightdope.com/mailbag/malum.html