Hey all. Have canned tomato (pasta) sauce and apples over the years, water bath. This is the first time I tried to do peppers. The peppers are Jersey long hots (washed and some charred but otherwise raw). Made some with white vinegar and pickling spice brine and some other with apple cider vinegar and pickling spice brine. Before the peppers went into the jar I added 1/4 tsp of citric acid and a pinch of habanero pepper, then stuffed in peppers and brine and pushed the air out.
All seemed to seal fine even though the headspace seemed a little rough because the peppers didn’t “lay flat”.
I am wondering now if the acid I added was cancelled by the brine.
Can anyone with experience on this comment?
Thanks!
by QueueTrigger