I tried growing pepperoncini peppers this year with hopes of canning them. I wanted to replicate something similar to the taste/texture of a Papa John’s or restaurant pepper. What I got when trying two different ways to can them was a mushy mess that disentegrated between my fingers when lightly touching them. Help Reddit! Why are my peppers turning to snow when I can them? This pic is from today where I’m letting them all turn colors on the vine due to not knowing what to do with them. Thank you!
by RenderedPrecision
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There was a typo in the post that autocorrected. It was supposed to say “turning to snot” rather than “turning to snow”.
Pepperoncinis are hard to do. Pepperoncinis and banana peppers had the same gross texture. Same for any pickles I make that aren’t cold fermented. I tried pickle crisp, low heat pasteurization, etc. They all turned out soft. Only thing I can think of is to raw pack them, pour brine over them, and store them in the fridge for up to a month or two. I can make jalapeños stay somewhat crispy, but other peppers are difficult for me too. I even lowered process time to 5 minutes and same result. 🤷🏼♂️