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#2883906 - 07/23/12 07:31 PM canning ?
richmanbarbeque
16 Point


Registered: 07/17/03
Posts: 12781
Loc: Middle, Tn

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This is my first year canning and had a ?

I have some banana peppers and when I tested them they were mushy. I did open them up a few weeks early. My question is would they have firmed up if I left them alone a few more weeks? Thanks.

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#2883940 - 07/23/12 08:15 PM Re: canning ? [Re: richmanbarbeque]
TX300mag
Pea Picker
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Registered: 11/10/02
Posts: 8933
Loc: Crosby, TX

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I started to ask if they were pickled, but it shouldn't make a difference. There should be no reason for them to get crispy that I'm aware of.

Overprocessing is the most likely reason, but there are some others (how fresh, for instance).
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#2883958 - 07/23/12 08:26 PM Re: canning ? [Re: TX300mag]
richmanbarbeque
16 Point


Registered: 07/17/03
Posts: 12781
Loc: Middle, Tn

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What is over processing? I followed the instructions but maybe I did something wrong. The peppers were fresh, within a day or so. thanks
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#2884025 - 07/23/12 09:16 PM Re: canning ? [Re: richmanbarbeque]
Sako
10 Point


Registered: 01/19/05
Posts: 3338
Loc: Knoxville

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how did you can them....? I can a lot of stuff and the only thing I ahve ever done with peppers is to clean them, put them in clean jars, pour boiling vinager over them and then seal them.... Is this what you did?
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#2884205 - 07/24/12 05:57 AM Re: canning ? [Re: Sako]
Deck78
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Registered: 10/07/10
Posts: 736
Loc: hipster hollow

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Look up hot packing vs cold packing methods. I have done some hot pack recipes where it cooked too long and mushed up the final product. Might be the case here
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#2884329 - 07/24/12 08:29 AM Re: canning ? [Re: Deck78]
TX300mag
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Registered: 11/10/02
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Loc: Crosby, TX

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Did you can them or use a hot water bath?
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#2884513 - 07/24/12 11:26 AM Re: canning ? [Re: TX300mag]
richmanbarbeque
16 Point


Registered: 07/17/03
Posts: 12781
Loc: Middle, Tn

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Hot water bath. you guys think this is the problem? Thanks
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#2884589 - 07/24/12 12:42 PM Re: canning ? [Re: richmanbarbeque]
Sako
10 Point


Registered: 01/19/05
Posts: 3338
Loc: Knoxville

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 Originally Posted By: richmanbarbeque
Hot water bath. you guys think this is the problem? Thanks


Yep... No need to hot pack peppers... just cover with boiling Vinegar and seal....
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If Thompson Center is America's Master Gunmaker... We are in alot of trouble

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#2890101 - 07/30/12 06:41 AM Re: canning ? [Re: Sako]
richmanbarbeque
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Registered: 07/17/03
Posts: 12781
Loc: Middle, Tn

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I talked to a few more people and they said absolutely use distilled water when canning pickles, peppers etc. The distilled water makes all the difference in the world. When I make my brine I will use distilled water and update everyone in a few months.
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#2906499 - 08/14/12 07:13 AM Re: canning ? [Re: richmanbarbeque]
basset
8 Point


Registered: 12/01/07
Posts: 1504
Loc: Nashville

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I had the same issue with some dill pickles, mushy because I processed them too long. Second batch turned out fine... never heard that about the distilled water, will have to try it.
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