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Non-Cattle Specific Topics
Recipes & Cooking
Peppers & Oil Recipe
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<blockquote data-quote="Jogeephus" data-source="post: 1344045" data-attributes="member: 4362"><p>Good question. I know what you are talking about and love the stuff but I too have been afraid to make it myself for the same reasons. They sell it here in the stores so there has to be a safe way to make it. Possibly pressure canning?</p><p></p><p>Colorado state has a recipe which calls for 5 cups vinegar, 1 cup water and 3/4's cup olive oil. This is supposed to be safe but it sounds more like pickled peppers to me and I don't think that's what you are after. </p><p></p><p>I have one last jar on the shelf and it was made the old way. Peppers and oil were simmered for about 20-30 minutes then put in jars and sealed. Ironically, I don't have a problem eating this I just have fears of making it this way.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1344045, member: 4362"] Good question. I know what you are talking about and love the stuff but I too have been afraid to make it myself for the same reasons. They sell it here in the stores so there has to be a safe way to make it. Possibly pressure canning? Colorado state has a recipe which calls for 5 cups vinegar, 1 cup water and 3/4's cup olive oil. This is supposed to be safe but it sounds more like pickled peppers to me and I don't think that's what you are after. I have one last jar on the shelf and it was made the old way. Peppers and oil were simmered for about 20-30 minutes then put in jars and sealed. Ironically, I don't have a problem eating this I just have fears of making it this way. [/QUOTE]
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