spunk
Senior Member
- Joined
- Jun 26, 2014
- Messages
- 290
- Reaction score
- 23
I am going to can pepperchini peppers. It calls for olive oil. I never have canned with oil. It considered unsave because of bacteria growth. Anyhow I read you need the right acid create the right blend so to say. Someone suggest to add grape leaves or other tannins. I wonder if I could add wine tannin to this. They also said there was no way to check acid. But I could with the test I do for wine. I was just thinking again. I love those peppers expecially on pizza.