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help...with canning pickles and peppers

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help...with canning pickles and peppers

Post  FamilyGardening on 8/30/2011, 1:53 am

we canned our first pickles and peppers today.....we used a recipe for the pickles from foodchannel.com and a recipe for the pickled peppers from the Colorado state university web site.....

we used elephant garlic out of the garden....just found out that elephant garlic is not the same as reg garlic....is it ok that we sub the elephant garlic?....will it change the ph?...still ok to store on shelf?....HELP Sad

pickles ingredients:

hot brine:

3 cups of water

2 cups of white vinegar

1/4 cup of pickling salt


dill weed sprig

garlic.....we sub elephant garlic....Shocked

boil bath for 15 mins

Pickled peppers ingredients:

5lbs of peppers...mix variety....we used sweet banna, orange bell, red bell and jalapeno

1 clove of garlic....we sub elephant garlic Shocked

hot brine:

6 cups of vinegar

2 cups of water

1 tb spoon plus 1 teaspoon pickling salt

1 tb spoon of sugar

hot water bath 15 mins




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Re: help...with canning pickles and peppers

Post  camprn on 8/30/2011, 6:21 am

The pickles should be fine, just not very garlic-y Very Happy


41 years a gardener and going strong with SFG.

There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, for instance. ~ Henry David Thoreau



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