Brine Solution For Canning Hot Peppers - Ask Extension
I am canning hot peppers for the 1st time (using boiling water bath method). The ratio of vinegar (5%) to water varies greatly from recipe to recipe ...
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Brine Solution For Canning Hot Peppers #769057
Asked August 25, 2021, 9:34 AM EDT
I am canning hot peppers for the 1st time (using boiling water bath method). The ratio of vinegar (5%) to water varies greatly from recipe to recipe (1:1 to 5:1). Is the acidity of the brine a food safety issue? If so, what is the recommended minimum ratio for food safety?
Kent County Michigan
Expert Response
Hello,
Not knowing what recipes you are referring to, I would recommend you use a research-based recipe for pickling hot peppers. The aciditiy level of the brine is critical when pickling for a safe product. A link to research-based recipes at the National Center for Home Food Preservation, specifically the pickled hot pepper recipe is: https://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html This recipe recommends 5 cups of 5% acidity vinegar and 1 cup water.
Thanks,
