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Is this recipe safe for canning?

7 years ago

last modified: 7 years ago

https://www.allrecipes.com/recipe/221961/quick-pickled-jalapeno-rings/

Ingredients

3/4 cup water
3/4 cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
1/2 teaspoon oregano
10 large jalapeno peppers, sliced into rings

Directions

Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

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Comment (1)

digdirt2
7 years ago
It is a single-jar recipe intended for fridge storage only. No processing time is provided.

A single jar isn't really worth the time and expense of canning for shelf storage and trying to multiply it to do several jars at one time could easily lead to unsafe results.

It contains only the bare minimum allowed of vinegar to water ratio so shelf storage would be limited anyway and rather than cooling the jars would have to be packed boiling hot for safe processing.

There are several tested and approved recipes available for the same thing - Pickled Pepper Rings - that you can safely can for shelf storage so why not use one of those instead? See a few examples linked below.

Dave

https://nchfp.uga.edu/how/can_06/pickled_jalapeno_rings.html

https://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html

https://nchfp.uga.edu/how/can_06/yellow_pepper_rings.html
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