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Old 07-05-2013, 12:13 AM   #1
Robert Barnett's Avatar
Join Date: Jun 2011
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Ascorbic acid

I want to can some fire roasted red peppers for sandwiches. According to my ball book they need to be pressure canned. Now the commercial ones I have had have had an as ascorbic acid taste to the food and liquid. What I would like to know is if I used an ascorbic acid liquid to make mine in could I then water bath process them?



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Old 07-05-2013, 09:03 AM   #2
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I would say no. Everything I have read about canning low-acid foods says to follow recipe instructions exactly. Pressure canning raises the temperature of the food to 240ºF, which will kill all dangerous organisms. You can't achieve that in a water bath.

As an alternative, you could can pickled or marinated peppers. Check these sources: https://www.google.com/search?q=cann...s+site%3A*.edu

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 07-05-2013, 09:12 AM   #3
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I don't know the answer to your canning question, but I do know something about the use of ascorbic acid in food manufacturing. It's a very weak acid and isn't used to lower pH, but rather as an antioxidant and to preserve the bright red color of the peppers.
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Old 07-06-2013, 09:43 AM   #4
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Thanks both of you very helpful.

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