Keeping color canning vegetables

[hockeybc69]

Is there anything that can be used to retain some color to veggies when canning them?

I did a mix of jalapeno and bananna pepper rings last night.

The jalapenos lost some color, but the bananna peppers really faded and just dont look appealing. Not that it matters if they taste good, but is there a simple thing to add to keep some of the colors?

[pushbutton]

Ascorbic acid will help.....well.... pretty sure. While I have never used it it for veggies, have for mushrooms. I had a hard time finding it in the stores around here so just used vitamin c tablets. Cant remember off hand, think some thing like 1/8 tsp per pint, but will check later tonight or tomorrow. Would think google would get you there as well.

[pushbutton]

.....looked it up and was 1/8tsp of Ascorbic Acid or 1- 500 mg tablet of vitamin C per pint.