You can sub peppers for peppers as long as the total amount of measured peppers used is the same as called for in the recipe and all other ingredients remain the same.

You can reduce the amount of sugar somewhat but no more than 1/2. It plays a marginal safety role by binding up free water in the recipe so can affect the pH.

Dave

I need to print out the NCHFP recipes that I use each summer and write notes on them (i.e. it's okay to reduce the sugar but no more than half) so I don't ask the same questions over and over again.

I was thinking about a canning journal today, Judy as I was winding down a green tomato salsa canning project. I went ahead and started a file of 2017 recipes I've worked on. Now all I have to do is track down the ones I already put up. Guess that gives me something to do this winter.