I canned 25 quarts of hot peppers. My garlic cloves discolored to a bluish tint. Will they be safe to eat?

Answer 1

hi there, yes they are good no need to worry. Mine do that too every now and then. Here is a favourite recipe of mine for you also http://www.cdkitchen.com/recipes/recipetemplate.php?mid=10907&print=1&scale=2+cups

Answer 2

according to the oregon dept extension...canning questions

Now about that blue garlic in pickles. It's perfectly safe to eat. The bluish hue is a result of using underripe garlic.

Answer 3

Blue, purple or blue-green garlic may result from immature garlic or garlic that is not fully dry, from copper pans, or from a high amount of copper in the water. Garlic contains anthocyanin, a water-soluble pigment that under acid conditions may turn blue or purple. A blue-green color also may develop in pickles made with stored red-skinned garlic. Except for blue-green color resulting from an abnormally high copper-sulfate concentration, such color changes do not indicate the presence of harmful substances.

Answer 4

Garlic has some sulfur-compounds and as the get pickled they turn a bluish green sometimes. no problem EAT_UP

Answer 5

Short answer...yes. They do the same in my Garlic pickles and they're just fine.

Answer 6

Yes, they're safe to eat. They just absorbed color from your peppers.

Answer 7

Yes, they should be good.

Did you use pickling salt, or other salt?

Sometimes the salt can change the color of your foods.

Answer 8

i'm guessing yes, peppers have a strong color

Answer 9

I wouldn't eat it.