Hello, canners. I’m new to canning, and so far have only made jam. I have a jumper crop of peppers this year, so I am eager to start preserving some. I have a few questions about this recipe out of the Ball handbook, because I take food safety very seriously and know that there are strict rules!
1. For green tomatoes, can you use any tomatoes? Right now I have tons of green roma tomatoes growing that I’d love to use for this recipe, but I’m not sure if I should be using larger ones.
2. I’m growing purple bell peppers -could I use those instead of red? I was researching on google and it said the acidity of all colors of bell peppers is the same, but not sure if that is the only thing to consider.
3. I’m a little annoyed that most recipes don’t include weights, and thinking about how awkward measuring sliced pepper rings will be in cups and how much room for error there may be? Or is it not that big a deal?
4. I think the answer is probably no, but, can I add more garlic? I freaking love garlic and one clove per jar seems sad haha, but also understand if you shouldn’t mess with the recipe by adding more.
Thanks!
by odee7489
4 Comments
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1. Yes, you can use any variety of tomato, just keep the measurements the same.
2. Yes, you can sub in your purple peppers.
3. See handy chart.
4. You could add dried garlic (garlic powder) but not more fresh.
https://preview.redd.it/4dzanze1eddd1.png?width=2973&format=png&auto=webp&s=fb3f234c8547e3fef8e55ea9d807246245ab47cb
Because you are making pickles with a brine there is enough vinegar to make any slight variation a non issue. Pickled green tomatoes are one of our favorites. I usually do mine with a clove of garlic, a bay leaf , half a seeded jalapeno and a 1/4 tsp of dill in each jar. Be aware that sometimes the spices can get stuck on the rim of the jar, so take care to have the proper headspace and clean your rims very well. Let sit for at least a month after processing before tasting. Flavor improves with time as they age. Good luck!
I think I have that same cook book!