Trabitha
01-11-2011, 08:47 PM
Okay, I'm new at this canning thing. I've got it down when it comes to acidic food like tomatoes or pickles...but I'm still working on other options.
I'm a little freaked out by a pressure cooker. I know...I know...they are made a LOT safer now. It's just something I need to get over.
What I was wondering is if anyone here has preserved peppers in olive oil? Is it something that can be done safely? Do I need to process the jars?
I just don't have the room in my freezer or the space to get a BIGGER freezer and wish to find another option.
Any help welcomed!
I'm a little freaked out by a pressure cooker. I know...I know...they are made a LOT safer now. It's just something I need to get over.
What I was wondering is if anyone here has preserved peppers in olive oil? Is it something that can be done safely? Do I need to process the jars?
I just don't have the room in my freezer or the space to get a BIGGER freezer and wish to find another option.
Any help welcomed!