• Print This

Home Canning/Bananna Peppers or Hungarian waxed Peppers

Posted by Ratchet, September 8, 2008 at 8:35 PM

I've been trying to make my own Pickled Bananna Peppers, some refer to them as Hungarian waxed Peppers. After the canning process was complete, and refridgerated overnight, the flavor was great but, the texture was mushy. You can buy Vlasic brand pickles and get them at Subway restraunts and their crisp and so good. Mine were mushy. Help!
How can I keep them crisp during the canning process

Post a Comment Favorite this!  (0)

Comments:

Add a comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment:

 

HTML Hints

Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.

If you see something not so nice, please, report an inappropriate comment.

Start Talking!

Need a question answered? Have advice to share? Start a Talk topic now!

Sign up to start a talk topic

Sign up to get your questions answered and share advice.