Thank you very much Dave for the prompt and detailed response :) I know I can always count on this forum for the lowdown. I thought NCHFP was a reputable source, but then reading comments about the oil and other recipes, I began to doubt.

I did not know that lemon juice was that much more acidic than vinegar, nor did I realize that it helps to bind with the oil to make the texture better. That makes a lot more sense, although I would prefer not to use lemon juice as it changes the taste and I want to make them taste as close to my grandmother's as possible. So do you think it is better to go with a recipe that uses ALL vinegar (no oil), or stick with this recipe and just double the amount of vinegar ratio to the oil. Does it matter in terms of safety or would both be about equally safe?

As far as the garlic ... I left out the onion and horseradish completely. I left out the Oregano as well. Instead of 2 cloves of garlic, I used 4. I thought that would be ok, but as these are eaten raw (uncooked) out of the jar, like salsa, I do want to make sure it will be safe enough to store for a while ...

Thank you so much for your reply. I do appreciate all the experience and wisdom here!!

" I want to make them taste as close to my grandmother's as possible. So do you think it is better to go with a recipe that uses ALL vinegar (no oil), or stick with this recipe and just double the amount of vinegar ratio to the oil. Does it matter in terms of safety or would both be about equally safe?"

You are trying to compare the value of taste, as you remember it, and safety. Those aren't comparable things. Safety is far more important. Plus you want to can something that grandma never canned - likely for good reason.

So safety-wise your choices are (1) is making the recipe as it is written if you want to can them OR (2) make them like grandma did but do NOT can them. Anything beyond those two options is risky and unknown.

As for taste, if grandma didn't use onions you can always leave them out as long as everything else is followed. If grandma didn't use oil you can always leave it out as long as everything else is followed. If grandma didn't use lemon juice then you have to double the amount of vinegar. But if grandam used much more garlic then you can be getting into trouble.

Dave

Thank you Dave! I totally agree with you that safety is more important than taste. I meant in terms of safety, would it be just as safe to leave out the lemon juice and just use more vinegar ...

But let me ask this, as I know you don't want to keep talking about the same recipe and substitutions to it :)

Original recipe:

• 4 lbs firm peppers
• 1 cup bottled lemon juice
• 2 cups white vinegar (5 percent)
• 1 tbsp oregano leaves
• 1 cup olive or salad oil
• 1/2 cup chopped onions
• 2 cloves garlic, quartered (optional)
• 2 tbsp prepared horseradish (optional)

What if I did this:

• 4 lbs firm peppers
• 4 cups white vinegar (5 percent)
• 1 cup olive or salad oil
• 4 cloves garlic, quartered (half a clove per pint jar basically)

Do you think that would be safe? Do you think that would be equally safe as the original? Would 3 cups of vinegar (1 to equal the lemon juice omitted) be enough, or should it be 4 cups of vinegar + 1 cup oil?

Would it still be the same 15 minute processing time (I would assume so?)

And again, thank you so so much for all the advice and help. I know substitutions are frowned upon, but I spent hours looking for a recipe that looked similar enough to use, and the only ones I found were from sites that I don't believe are reputable canning sources. So I really appreciate the help!!

What if I did this:

• 4 lbs firm peppers
• 4 cups white vinegar (5 percent)
• 1 cup olive or salad oil
• 4 cloves garlic, quartered (half a clove per pint jar basically)

Yeah that should be safe since it is basically straight vinegar and leaving out the onions helps even more. But I would stick with the 4 cups rather than 3. Same processing time used.

Dave

Ok, thank you so much for your opinion ... again, I do really appreciate it :) I'm very glad to be able to make these!! And that recipe is basically the same as my grandmother uses when she makes them fresh (probably a little more vinegar, but close enough) so I am glad to be able to find a recipe that can approximate her own but is safe enough to be canned without worrying about important health and storage concerns. Thank you again so much for your advice!

Oh sorry, just 1 more quick question ... salt? I know in canning you should be using canning salt instead of table salt. The original recipe does not include or mention salt. Does canning salt change the pH of the recipe? Is it necessary to leave it out or could I add some to the liquid as it is boiling next time?

Salt is a flavoring agent only except in fermentation. Otherwise it plays no safety role and has no effect on pH. Its use is optional.

Thank you so much Dave for all the help!!! So very much appreciated :)