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Canning Korean style pickled peppers #884031

Asked September 04, 2024, 12:51 PM EDT

Can Korean pickled peppers be preserved by water bath or pressure canning. Recipe calls for 1 cup soy sauce, 1/2 cup white vinegar & 3 Tbsp sugar. Peppers (hot or sweet) are placed in jar & covered with soy sauce mixture then refrigerated. Please advise if this recipe can be made shelf stable by canning. Thank you.

Medina County Ohio

Expert Response

Rose,

Thank you for your question. 

I do not have a tested recipe for reference on pickling (water bath or pressure can) that includes soy sauce among the list of ingredients. So, in this case I can not safely advise if you could 'shelf stable' this particular recipe as I have no guidance to know if soy sauce is an ingredient that produces no changes to product quality or safety and with no other reference I am also not able to advise if it would be safest to water bath can or to pressure can, giving us no indicators on time or pressure.

Best to stick with the refrigerated recipe, which should still last for quite sometime, but freezing is also an option. Hopefully canning recipes continue to evolve to include testing of some of these cultural recipes.

I hope this helps. The recipe sounds delicious!

An Ask Extension Expert Replied September 04, 2024, 4:21 PM EDT

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