
Overwhelmed and somewhat scared first timer
First time canner.. ever. Even my mom didn't do it. But she bought a pressurized canning set and gave it to me and my garden is overflowing with jalapenos and miscellaneous veggies so I decided to buy what else was needed and start(cans the bubble remover, pickling salt). And I've had hiccups ever since so my jalapenos keep getting older because I feel like I never have all the right stuff but then recipes call for the weirdest things I've never heard of an have to Amazon in.
For reference I was going to pickle my jalapenos with the recommendation from you guys a few weeks ago! (See below) And the pickling salt came in but now it's talking pickling lime!? So would have to order that. But then there's a recipe for pickled hot peppers that I feel I can do today!?
I'm just hoping someone with more experience can tell me maybe it's not as daunting as it seems. I'm just nervous to do this and allow my family to eat these canned food one day but I don't want to waste produce or time (3 kids 3 and under is rough).
Is pickling lime really needed for mild jalapenos or will they taste good still with the hot pepper recipe?
Is there a video or YouTuber you recommend watching to have a better idea of how to do it right? I notice a lot say 'this is NOT USDA safe' so tough to filter through.
What tips have you learned through trial and error that you swear by?
I have all the canning set but what ingredients do you always keep stocked that aren't "normal" for most non canners (i.e pickling salt)?
https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-hot-peppers/
https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-jalapeno-rings/
I really appreciate it all, just feeling super overwhelmed