I had picked off many of the bigger peppers in the garden one day, green, and my hubby thought that I should have left them on the plant until they got red, because that's the color that they get.
Well. I hadn't. I had put them in a plastic box and had put them in the refrigerator to keep them from getting soft and mushy in the meanwhile. Well. We took a trip to the northern part of Minnesota and I took them out of the refrigerator before we left and placed them [covered] on the counter.
When we returned, some of the peppers had matured into a reddish tinge.
It was decided that we should slice them and mix some Mrs. Wages mixes together to make them more like peperoncini pickled peppers, since we love the tangy flavor.
So he sliced, crossways, and packed a bunch of little pint jars.
A canner holds seven quarts at a time, but, when you use pints, they are just a little smaller. It ended up taking eight pints, and one quart. He used the citric acid bottle to smoosh down the peppers so he could get more into the jar. It didn't help me a whole lot when it came time to fill the jars, since peppers float.
Ah, well. Suffer though I must. I added the hot brine, wiped the edges dry, added my lids and rings and proceeded to water bath can them for 10 minutes.
So. For the most part, we followed the instructions for water and vinegar on the backs of the packages.
You mix the water and vinegar and the packages together, heat to almost boiling then pour into the jars.
Since we wanted the peppers to be tangy, we added citric acid to each jar. Plus, we wanted the peppers to be crisp, so we added alum. The actual Mrs. Wages mix contains turmeric which is supposed to make them crisp, but we wanted to make extra sure.
- mrs. wages mix, dill flavor
- mrs. wages mix, polish flavor
- 1/8 teaspoon per jar alum
- 1/8 teaspoon per jar citric acid