Re: [CH] How to make canned peppers crisp?
Luke Speer (lukasz@midcoast.com.au)
Wed, 28 Jul 1999 12:25:03 +1000
Michael Bowers wrote:
some general guidelines: if your water is hard, use distilled
water, or spring water, etc. Be sure to use pickling salt if it calls
for it; don't use iodized table salt for sure. Alum is supposed to keep
things crisp; maybe a recipe that calles for it would work better.
Brining the peppers before for a day or two helps.
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Luke added:
My mother makes a bread and butter cucumber pickle from a recipe she
got in the US, and it calls for the sliced cuc's to be placed on Ice at
some stage late in the process. She leaves for 2 months in Poland on
saturday so I had better try and get any info..I can't see why it
wouldn't work with peppers.
They do come up really crisp, which reminds me I still have a jar in the
pantry..
Luke in Oz
Addendun:
Another method which she once told me was to put a Walnut leaf=(tannin?)
or a horseradish leaf (???) as Mary-Anne's mother told her..
Ain't mothers grand!!!
Horse radish trivia, a Polish lady that mum knows here in Oz worked on a
horseradish farm in Germany during WW2 and they pulled the roots up
about halfway through the growing period (12 months to maturity - so
that would be at the 6 month mark) and cut off the side roots to leave a
single larger root..
Snail love it, and like Chiles when you grate it do it outside..