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re: crisp canned jalapeno peppers

Misc.
They will be soft if they are plain, pressure canned peppers. If you want more firm ones, they will need to be pickled. It isn't the recipe, it is what is needed to destroy botulism. That is how they turn out.
If you want more crisp pickled peppers, you can order calcium chloride, also known as Pickle Crisp. Ball did sell it, but was told they are no longer marketing it. You will need to find another resource for it.
MsgID: 208363
Shared by: Linda Lou,WA
In reply to: ISO: canning jalapena peppers
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: canning jalapena peppers
  john allison texas
2 re: crisp canned jalapeno peppers
  Linda Lou,WA
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