RE: [CH] How to make canned peppers crisp?

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>I canned some hot banana peppers in a recipe in the Ball Canning Book
>and they were vinegary (it doesn't call for salt, which is weird, I
>think) and mushy.  I don't like them mushy, I like them a little crisp
>and crunchy.  Does anyone have a good recipe for pickling banana peppers
>and is there a secret to keeping them from being mushy?
>
	some general guidelines:  if your water is hard, use distilled water,
or spring water, etc.  Be sure to use pickling salt if it calls for it; don't
use iodized table salt for sure.  Alum is supposed to keep things crisp; maybe
a recipe that calles for it would work better.  Brining the peppers before for
a day or two helps.  

Thanks
Mike
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Michael Bowers			  mkbowers@ucdavis.edu
University of California, Davis   Owner: Chile-Heads mailing list  
Chile Heads Home Page:  http://neptune.netimages.com/~chile/

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