Re: [gardeners] Re:stupid jalapeno question
Allen and Judy Merten (gardeners@globalgarden.com)
Sun, 28 Mar 1999 21:48:02 -0600
No need to use pressure cooker when canning pickles, peppers or tomato products,
ie high acid produce. Although most tomato recipes require a teaspoon of lemon
juice to insure that acidity is high enough.
Low acid produce like green beans, squash, etc. need to be canned using a
pressure cooker.
Allen
Bastrop Co., SE Central Tx.
bsk wrote:
> George in the link I sent from the extension service they said to use a
> pressure canner. I guess that is just silly then since you are obviously alive
> well and haven't been sued!
>
> bsk
> -------------------------------------------
>
> George Shirley wrote:
>
> > Place the jars in a boiling water
> > bath, ie bring water to cover jars by 2 inches to a boil, insert jars, boil
> > for 5 minutes, 10 minutes is even better. Get the jars out, let sit on a
> > folded towel on counter until totally cool to the touch. You will probably
> > hear the lids "ping" as they seal. I do about 20 or 30 pints a year to eat
> > and give
> > to friends. Another alternative, come by the house and I'll lay some on
> > you. ;-)
> >
> > George