I’ve been fermenting a ton of Pepperoncini (not all pictured) nd don’t have space in the fridge to preserve them that way long term. I know the reasons not to (texture, killing probiotics, etc.) and am just looking for a safe recipe to can some of them because I’d like to try it. Not looking to be convinced it’s a bad idea, just looking for safe canning recipe. Thank you!
by ccpink3
3 Comments
I would suggest looking at any pickled pepper canning recipe. I bought a mini fridge just for my peppers/hot sauce mash.
The only reason people on this sub ever try to convince someone their plan is a bad idea is because they don’t want to see anyone die
Canning properly pickled things is super easy! [NCHFP](https://nchfp.uga.edu/how/can_06/prep_foods.html) gives you instructions on how to safely do it in 180 degree water, so you don’t get unnecessary texture degradation by heating to boiling or above.