Re: [CH] canning

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I don't think there's anything you can do about the saltiness.  I don't think
the boiling at the end is necessary, which is causing the mushy peppers.  In
order to skip the boiling, you need lots of salt and lots of vinegar in the
recipe (which I don't have at my fingertips right now).

> I have been looking for a good recipe for canning jalapenos and seranos for
> a while now.  A few weeks ago I tried one and it is horribly oversalted and
> the peppers are mushy.  The ratio was 4 cups water to 2 cups white vinegar
> to 1/4 cup kosher salt.  these were boiled and poured over raw peppers and
> veggies.  The jars were sealed and boiled for 20 mins and shelved for a
month.
>
> Does anyone have a good recipe for taste and firmness??
>
> Please help......I'm hoping to bring some good peppers back from the open
> fields to keep me through the winter....
>
> Tommyofthelimpandsaltypepper
>

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