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Old 10-19-2007, 09:04 PM   #1
Assistant Cook
Join Date: Oct 2007
Posts: 21
Of Peppers, Wax, and Skin-on Recipes...

Hi all.

I have a recipe for red-pepper jelly (from Gourmet magazine) that does NOT require you to skin the peppers. But I have read in other books that it is a very bad idea to can fruits or vegetables with waxed skins, and I am pretty certain that most red peppers are waxed.

Any thoughts?

Should I just roast and skin the peppers before proceeding with the recipe? Or can I blanch them to remove the skins?
Or should I just quit worrying so much and go ahead with the recipe as written?


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Old 10-19-2007, 09:08 PM   #2
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Location: Massachusetts
Posts: 43,621
Hi, Indigo. Welcome to DC.

I believe any food grade paraffin will wash off with water.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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