Comments on: Local Experts Dish on the Art of Pickled Peppers http://blogs.kqed.org/bayareabites/2012/10/28/local-experts-dish-on-the-art-of-pickled-peppers/ Culinary Rants & Raves from Bay Area Food Professionals Mon, 20 May 2013 07:46:00 +0000 hourly 1 http://wordpress.org/?v=3.5 By: Tilde Herrera http://blogs.kqed.org/bayareabites/2012/10/28/local-experts-dish-on-the-art-of-pickled-peppers/comment-page-1/#comment-160901 Tilde Herrera Wed, 28 Nov 2012 21:39:00 +0000 http://blogs.kqed.org/bayareabites/?p=50384#comment-160901 Hi, Kiyo!

Thanks so much for your question. The author of the recipe told me that she is aware that many recipes call for a longer processing time. She believes, however, that 10 minutes is much longer than what is needed to get the product to a proper temperature and create a vacuum seal. The brine is highly acidic, she says, making it very difficult for any type of bacteria to grow and processing the peppers for that long will also cause them to lose their crunch.

Of course, if you feel more comfortable with a longer processing time, by all means go for it.

Thanks again for your question, and for reading!

Best,

Tilde

]]> By: Kiyo http://blogs.kqed.org/bayareabites/2012/10/28/local-experts-dish-on-the-art-of-pickled-peppers/comment-page-1/#comment-160433 Kiyo Fri, 09 Nov 2012 16:35:00 +0000 http://blogs.kqed.org/bayareabites/?p=50384#comment-160433 Aloha Tilde! Just curious about the 3 minute processing time. We can jalapeños and process for 10 minutes which most recipes call for. 3 minutes seems like such a short time. Thanks, Kiyo

]]> By: the gang at Alta Vista http://blogs.kqed.org/bayareabites/2012/10/28/local-experts-dish-on-the-art-of-pickled-peppers/comment-page-1/#comment-159569 the gang at Alta Vista Wed, 31 Oct 2012 03:29:00 +0000 http://blogs.kqed.org/bayareabites/?p=50384#comment-159569 The easiest to follow directions I’ve come across!

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