I have a few questions regarding canning that I have not been able to find answers to. Perhaps you all can help? :)
My latest attempt at canning leaves me a bit concerned. The National Center for Food Preservation does not provide a recipe for Dill Tomatoes and Cucumbers. Therefore, I used the cucumber recipe for the combination because it required more salt as well as sugar (thus contributing to an overall greater - and presumably safer - level of acidity). See recipe: National Center for Home Food Preservation | How Do I? Pickle
My two question are:
1) Is it appropriate to combine cucumbers and tomatoes in this recipe and
2) By adding hot and/or sweet peppers to any of these recipes, am I jeopardizing the necessary level of acidity given that peppers are alkaline?
This latest endeavor also leaves me concerned about my initial canned pickle experiment which also consisted of cucumbers, green tomatoes and peppers, all from my garden. Because I could not find a specific recipe for such, I tried somewhat of a fusion. The ratio for the brine was:
2 quarts distilled water
1 quart 5% distilled white vinegar
1 cup sea salt
I then added chopped garlic, pickling salt, and dill and processed the jars according to standard procedure. As such, does this seem like an appropriate level of acidity or should I not take any chances and discard the first batch?
Thank you so much for taking the time to read through my question!. As an amateur canner, I just want to make sure that I am doing things correctly given the potential for severe consequences!