"Jer" > wrote:

>I just tried canning for the first time and I canned some pasta gravey
>and it went well all the lids sucked up tight. Then I tried some mixed
>peppers in oil. My question is after the lids sucked down and the jars
>cooled off the oil became cloudy. Is that normal?

I hope your peppers were canned in an approved pickling solution and
not in oil only. Low acid foods in oil can be very dangerous. Check
out: http://www.uga.edu/nchfp/how/can_06/...d_peppers.html
To email, remove the "obvious" from my address.