罐装保存食谱
酸渍黄香蕉椒圈
爽脆酸香的黄香蕉椒圈，加入芥末籽和芹菜籽，采用沸水浴安全罐藏。
25 分钟
20 分钟
-
4
简单
食材
- 1183 ml 酸度 5 % 的苹果醋
- 296 ml 水
- 30 g 罐藏盐
- 13 g 芹菜籽
- 36 g 芥末籽
做法
2. Wash peppers, remove stem ends and slice crosswise into rings about 6 mm thick. Wear protective gloves with hot varieties and do not touch face or eyes.
3. Bring cider vinegar, water and canning salt to a boil.
4. Divide celery and mustard seed evenly among four hot jars. Pack pepper rings firmly without crushing.
5. Cover with boiling vinegar solution, leaving 1.3 cm headspace. Remove air bubbles, recheck headspace, wipe rims and close.
6. Process in actively boiling water: 10 minutes at 0–305 m elevation, 15 minutes at 306–1829 m and 20 minutes above 1829 m. Cool undisturbed 12–24 hours and check seals.
储存
Store sealed jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.
保质期
For best quality, use within 12 months.
安全提示
Use only cider vinegar labelled 5% acidity. Do not reduce vinegar or increase water. Maintain 1.3 cm headspace and adjust processing time for elevation. Wear gloves with hot peppers. Never taste jars with failed seals, bulging lids, leakage, mould, gas, unusual odour or other spoilage signs; discard safely.