Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 hi deanna, everytime i have pickled and canned jalapenos, they turned out mushy. how did your daughter get them to come out crispy? thanks, susie --- genny_y2k <genny_y2k wrote: > Sissy, > You would love my daughter's canned pickled Jalapino > Peppers. We canned > them last season and she will enter them in our > State Fair this year. > They are beautiful, crispy and I'm told they are > delicious. I will take > her word for it because when the jar is opened it > burns my eyes..Just > kidding. > Smiles and hugs to you all > Make a rewarding, peaceful day > Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 -Susie, We had a year when the Jalapenos turned out mushy too. Thanks for the spelling I know how to pronounce it just can't spell. LOL..We packed the peppers cold and poured a boiling hot brine(vinegar and canning salt) over them ,then processed for 20 min. in a water bath. Make sure you use white vinegar and canning salt not table salt. Pint jars seem to work better than quarts for some reason. Deanna Quote Link to comment Share on other sites More sharing options...
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