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How to make canned peppers crisp?
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    How to make canned peppers crisp?

    Some general guidelines: if your water is hard, use distilled water, or spring water, etc. Be sure to use pickling salt if it calls for it; don't use iodized table salt for sure.
    Sea Salt is best because of its high magnesium chloride content. Alum is supposed to keep things crisp; maybe a recipe that calls for it would work better. Brining the peppers before for a day or two helps.

    From: Doug Irvine & Pepper Fool
    Posted By: Chile Head Mailing List
    Post Date:

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