Once pickled, sugar snap peas are considered a highly acidic item, making them able to be canned using a hot water bath canner or steam canner. If spring water is not available, boil city water prior to canning, to eliminate any traces of chlorine and fluoride. Whereas city water contains both chlorine and fluoride, and wells contain various levels of hydrogen sulfide. Spring water, whether directly from the source or bottled, does not contain hydrogen sulfide, chlorine, or fluoride. I am a firm believer that spring water is the best water to use for canning. A little goes a long way, especially in canned goods. Over time, the longer canned foods sit, the herbs and spices amplify in flavor. I advise using herbs and spices sparingly in home canned goods. The most important factor to keep in mind is this, whatever type of vinegar you chose must be 5% acidity or higher. But for a more sophisticated flavor try a pickled item made with either white wine, red wine, rice, or balsamic vinegars. The use of salt can be minimized, and granulated sugar can be swapped for other sweeteners.Дistilled white vinegar has its place in canning pickled items. Herbs and spices can be adjusted according to your desired taste. Luckily, in 2014 the USDA, National Center for Home Food Preservation (NCHFP), Ball, and many extension offices began dropping hints that creating your own recipes is in fact safe. Creating new recipes, or canning family recipes, was frowned upon. Agencies such as the National Center for Home Food Preservation provided recipes ensuring that the pH balance was met in order for the item to be canned. There once was a time when tested recipes were considered safe for canning.

Sugar snap peas recipe