I came across a jalapeño canning recipe and it says pickle crisp.optional. but not how much.anyone know how much i need to add to each jar?
- 6 cups vinegar (5% acidity)
- 2 cups water
- 3 cloves garlic, crushed
- Ball® Pickle Crisp (optional)
DIRECTIONS
- LEAVE peppers whole or cut into 1-inch pieces. Mix peppers together if using multiple varieties.
- COMBINE vinegar, water, and garlic in a large saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic.
- PACK peppers into hot jars, leaving 1/2 inch headspace. Add Ball® Pickle Crisp to each jar, if desired.
- LADLE hot liquid over peppers, leaving 1/2 inch headspace. Remove air bubbles.
- WIPE rim and adjust two-piece caps. Process 10 minutes in a boiling-water canner.
(Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.)