For a less acidic flavor, add a small amount of sugar. This offsets the sharp acid flavor without affecting the pH or acidity of a product. The acidity in a pickled product is as important to its safety as it is for taste and texture. There must be a minimum, uniform amount of acid throughout the mixed product to prevent growth of botulinum bacteria. Use only recipes with tested proportions of ingredients.
Spices lose their flavor quickly.
For best results, always use fresh spices in home canning. Garlic contains a water-soluble pigment that may turn blue or purple. Specific problems exist when canning pickled peppers in oil. Peppers in oil need additional processing time over recipes not containing oil. If peppers to be home-canned contain oil, take care that no ingredients touch the jar rim or flat lid.