Robert Barnett
Cook
- Joined
- Jun 16, 2011
- Messages
- 68
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?
Robert
Robert