On 6/30/2011 3:50 PM, toolsforkitchen wrote:
> Hi, Susan.
>
> I jarred pickled hot pepper slices last year and was disappointed that
> they were completely soft and not at all crispy. You mention Pickle
> Crisp here. Does a product like that always need to be included in the
> recipe to ensure crisp vegetables? Last summer's canning was my first
> round at it. I'd like to try it again this year -- with better
> results.
>
> Any advice would be appreciated.
I'm not Susan but I would advise you to use Pickle Crisp if you want
crisp pickles of any kind. Hot chiles won't crisp up on their own but
the Pickle Crisp will make them somewhat more crisp. Just follow the
directions on the Pickle Crisp container. You have to let them sit for
three weeks in order to get a crisp product. Good luck with your
canning, it's lots of fun and after a bit you will probably start
altering standard recipes to fit you and your family's taste. Just be
sure you follow the USDA protocols to ensure a safe product.

Our figs are coming in so slow and scarce we're making two pints of fig
jam at a time. This time last year we were making fourteen or more pints
at a time. Drought doesn't help matters.