lotus



previous page: 12.4.6 Skimming Brine
  
page up: Food Preserving FAQ
  
next page: 12.5.1 Food-Grade Plastics

12.4.7 Keeping Pickled Peppers Crisp




Description

This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

12.4.7 Keeping Pickled Peppers Crisp

From: Scott Murman

If you're getting mushy peppers its likely that you're leaving them in the
water bath too long. Peppers will get soggy quickly, try and stay in the
10-15 minute range. You can try adding alum, but I've never been able to
find it, so I can't comment on how well it works.

[ peppers will go mushy in time no matter what you do. The only remedy is
eat, eat, eat and eat before momma-time says, "clear the table". Other
solutions are 'make less or give more away' - ED

 

Continue to:















TOP
previous page: 12.4.6 Skimming Brine
  
page up: Food Preserving FAQ
  
next page: 12.5.1 Food-Grade Plastics