So I have always read that you should only use canning specific recipes.
However, how do you go about developing your own recipes, what are the proper ratios of acids, etc.
I have this recipe here that is from a normal cookbook, and I would like to can it. Please let me know if it is suitable for canning, or what changes I would need to make:
2 red bell peppers, cored, seeded, cut into small dice
2 cup cranberries, coarsely chopped
1 medium onion, chopped
cup apple cider vinegar
cup sugar
1 jalapeno chili
tsp salt
tsp red pepper flakes
Mix all ingredients in sauce pan, bring to boil, then simmer, stirring occasionally until mixture thickens to consistency of jam.
Thank you
However, how do you go about developing your own recipes, what are the proper ratios of acids, etc.
I have this recipe here that is from a normal cookbook, and I would like to can it. Please let me know if it is suitable for canning, or what changes I would need to make:
2 red bell peppers, cored, seeded, cut into small dice
2 cup cranberries, coarsely chopped
1 medium onion, chopped
cup apple cider vinegar
cup sugar
1 jalapeno chili
tsp salt
tsp red pepper flakes
Mix all ingredients in sauce pan, bring to boil, then simmer, stirring occasionally until mixture thickens to consistency of jam.
Thank you
