Home Canning/Bananna Peppers or Hungarian waxed Peppers
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
When you buy a new iron skillet, its best to "season" it. My grandmother would wipe them down with crisco or as she always used was lard. A good wipe down and then she would put it in the wood stove and fire it.
Wash it well and season it again. Shoud be fine. In our modern time I just wiped it down with crisco and just store it upside down in your oven. Wipe it out before you use it. Won't hurt a thing.