Re: [CH] Self Preservation
Love2Troll (Love2Troll@kc.rr.com)
Fri, 14 Mar 2003 16:47:04 -0600
Walt,
You can take your chances by not pressure canning low acid products, but to be completely safe I either pressure can peppers or pack raw in at least 6% acid vinegar. For myself I am willing to take chances, but not for my family and friends.
http://foodsafety.cas.psu.edu/usda/4CanningVegetables&VegetableProducts/Peppers.pdf
When I don't process I use equal parts granulated sugar and vinegar. Heat the vinegar to a simmer and stir in the sugar to dissolve it. I sometimes add pickling spices to it. Let cool, add sliced peppers and then I put in the fridge. Every now and then I check the pH to be sure it is below 4.6 The sugar helps balance the vinegar taste.
Same method can be used for cuke or onion slices. Although I haven't tried it yet, people have posted that pickling lime (follow directions on package) can be used to help retain crispness.
I don't know why the USDA recommends pressure canning peppers for such a long time. Even my recent Ball Blue Book says to pressure can them for 35 min at 10#.
JohnT
----- Original Message -----
From: Walter Spencer
To: chile-heads@globalgarden.com
Sent: Friday, March 14, 2003 2:17 AM
Subject: [CH] Self Preservation
Hi there Chile-Heads. In anticipation of a huge crop of red hot chiles this
coming season, I wonder what all you fellow chile lovers think about
bottling chiles?
I read somewhere last year, that one method was to pack the chiles into
clean jars. Fill with vinegar and seal with metal lids Place jars into a
pressure cooker and bring to full pressure for ten minutes. Allow to cool
slowly, after which the chiles should be okay for a year or two.
Have any Chile-Heads any comments to make on that one? I would prefer not
having to pack in vinegar, but just in water, so that it preserves the
original chile flavour. Is that possible? I would appreciate any comments
and sugestions on the theme of bottling chiles. Thanks. Walt. Hull. England.
----- Original Message -----
From: Walter Spencer
To: chile-heads@globalgarden.com
Sent: Friday, March 14, 2003 2:17 AM
Subject: [CH] Self Preservation
Hi there Chile-Heads. In anticipation of a huge crop of red hot chiles this
coming season, I wonder what all you fellow chile lovers think about
bottling chiles?
I read somewhere last year, that one method was to pack the chiles into
clean jars. Fill with vinegar and seal with metal lids Place jars into a
pressure cooker and bring to full pressure for ten minutes. Allow to cool
slowly, after which the chiles should be okay for a year or two.
Have any Chile-Heads any comments to make on that one? I would prefer not
having to pack in vinegar, but just in water, so that it preserves the
original chile flavour. Is that possible? I would appreciate any comments
and sugestions on the theme of bottling chiles. Thanks. Walt. Hull. England.