I want to can stuffed sweet peppers. Why can't I put the cooked stuffing before I put into a raw sweet pepper and put the pepper in a jar? Pressure canning it at 10# for 90 minutes should be OK I would think.
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Please, don't imagine. Go to http://www freshpreserving.com which is the Ball site. At the bottom of the page, there is a "contact us." You can email them with specific questions.
I agree with fezziwig about contacting ttp://www.freshpreserving.com This is not something to mess around with! Get professional advice!
Also check out www.uga.edu/
Is there a reason you can't just freeze them? Seems that would be much easier.
Yes I am a prepper an I have 5 frezzers full of beef we butcher , an we are out of electec alot. So last winter my husband bought 2 all-american pressure canners, an we started emetying frezzers, so far we got one done. So now I am pressure canning or water bath what I have to , dehydrated all veggies I can ,an vacaum in canning jars or mylar bags, an stock up all kinds of food even canning butter..
I have found over the years that Ball doesn't list a bunch of perfectly safe things. I talked to Jackie from North Woods Home. She has canning her stuffed peppers for years because she lives "off grid" and has never had a problem. I used my normal recipe and they turned out fine. Frozen peppers are always bitter. I do freeze some chopped to toss int hot dishes once in awhile. I pressured cooked them for 90 minutes at 10# and am not concerned at all. There are a lot of canning recipes that Ball doesn't have.
How long and at what pressure does she can her stuffed peppers.
Thanks
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