I plan on canning jalapenos, thai dragons and tabasco's this year, but need some help. Are the canning rules for food safety the same as for say green beans, or do you need to use high-acid food rules, like for tomatoes. I'm thinking of making a sort of "jardineria" and adding onion, whole garlic and carrot slices- don't think that would change anything, would it?
Any help or recipes would be appreciated~
Any help or recipes would be appreciated~