made roasted red peppers when i bottled them with olive oil on top they go moldy semi roasted tomatoes the same everything going moldy how do i stop the mold i steralize the bottles i think i am doing it right am wasting good produce am stumped any help would be appreciated
I've had the same problem when bottling various things - especially olives - but I wasn't filling the jars right up to the very top with liquid, so there was air in the jar and a friend told me this was why things were going mouldy. Also, the lids have to be airtight and also sterilized along with the jars. So far, these tips seem to be working. Hope this helps!
Are you canning the peppers or making a flavor infused oil?
Here are a couple of excerpts from a canning site.
If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a pressure canner. These foods fit into the low acid group since they have an acidity, or pH level, of 4.6 or greater. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. Pressure canning is the only canning method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats, and fish. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.
Peppers and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Specific problems exist when canning pickled peppers in oil. Follow the recommended amount of oil (2 tablespoons per pint) and allow proper headspace. 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. The oil tends to soften the natural rubber-based lining found in some brands of home-canning lids and may result in loosening of the seal over time.
Prepared this way, the jars have a shelf life of about 12 months, and aside from storing in a cool, dark place, require no special attention.
AND on infused oils:
Flavored oils can be a special concern if not prepared correctly. When herbs, garlic, or tomatoes are placed in oils, the botulism spores on the plant material can start to produce the toxin in this anaerobic (oxygenless) mixture. To be safe, keep these flavored oils refrigerated and make only the amount of herbal oils and butters that will be used in a few days. Using dried herbs and vegetables will also reduce the risk.