Hey!
Made two mistakes:
1) soaked peppers with stems and seeds, removed before chopping
2) used a whole (smaller sized) red bell pepper instead of a 1/2 cup.
Still safe to use? I’m not worried about texture and have a pressure canner if needed, or can just freeze.
by ingenuedbysociety
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Canning recipe (ingredients only, that’s the part I messed up):
4oz dried chili peppers
4 cups tomatoes
2 cups onions
3/4 cups lightly packed brown sugar (I used sugar+molasses)
1 cup cider vinegar
1/2 cup chopped seeded red pepper
Spices+salt
4 tbsp garlic
I think this is going to come within an acceptable amount of deviance to the recipe. Not all veg are the same size but a small pepper would come to about 1/2 to 2/3 cup once chopped.
Read more carefully next time.
What book is this from?
I think it sounds just fine.