jawnn
Senior Cook
- Joined
- Nov 10, 2011
- Messages
- 119
I have several quarts of pepper puree ready to can for the winter, cooked and immersed in ghee.
I can't find any information about this project other than to use a 240 degrees (11psi) canner.
But then I wanted to make it even safer by using Citric acid. So far I found an article about using 1/2 tsp per quart for tomatoes, But hot peppers are much more alkaline.
Could it be that no one does it because using enough will make it no longer alkaline enough to bit you back?
I don't want to use vinegar or sugar or even large amounts of salt. I am going to use my old pressure canner just to be sure that any botulism is destroyed. That is a very dangerous fungal growth and toxin.
I can't find any information about this project other than to use a 240 degrees (11psi) canner.
But then I wanted to make it even safer by using Citric acid. So far I found an article about using 1/2 tsp per quart for tomatoes, But hot peppers are much more alkaline.
Could it be that no one does it because using enough will make it no longer alkaline enough to bit you back?
I don't want to use vinegar or sugar or even large amounts of salt. I am going to use my old pressure canner just to be sure that any botulism is destroyed. That is a very dangerous fungal growth and toxin.