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#61 |
Tomatovillian™
Join Date: Dec 2008
Location: Pleasure Island, NC 8a
Posts: 1,162
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HOT & Tasty Pepper Sauce
I make this with whatever red peppers I have ready - Cayenne-types, Kung Paos, red Jalapenos & Serranos, Fish, Marconis, etc. A mixture seems to balance the flavors better. Awesome with NC BBQ, grilled salmon, fried chicken, in potato salad... on a spoon... FTR, have NOT used Habaneros in this mix... yet... 8-10 Half pint jars Ingredients
Last edited by stormymater; March 2, 2010 at 07:48 PM. Reason: made a mess of my cut 'n paste |
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#62 |
Tomatovillian™
Join Date: Feb 2010
Location: Portland, OR
Posts: 625
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I would like to can some salsa verde. I usually roast the veggies and slightly char them and just eat it fresh. I have not found any recipes that say to broil the veggies first so I am wondering if doing this would make it somehow unsafe to can? I can in a pressure cooker but want to know if I can char the veggies.
Thanks in advance! |
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#63 |
Tomatovillian™
Join Date: Aug 2010
Location: Seattle
Posts: 581
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The main principal of 'canning' is to destroy the various bacteria that will cause your food to spoil. By pre-broiling, you have already destroyed some/most/all of the bacteria in question. I am no expert in food-safety, but I cannot imagine how it could harm the process. You could probably reduce the canning time (but I will not suggest that) since you have already 'neutralized' a portion of your enemy before you begin canning. Pre-broiling will just add that wonderful charred flavor that makes salsa 'SALSA'.
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#64 |
Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 771
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The cooking method itself is not an issue, but the acidity is. Can you post the full recipe, especially how much acidity is added, such as vinegar, lemon juice, or citric acid?
TomNJ |
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#65 |
Tomatovillian™
Join Date: Feb 2010
Location: Portland, OR
Posts: 625
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Thanks! Here is a link to the salsa verde recipe.
http://robbingpeter.wordpress.com/20...t-salsa-verde/ |
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#66 |
Tomatovillian™
Join Date: Feb 2010
Location: Portland, OR
Posts: 625
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Oops! This is the actual link and it contains the reply from the guy who posted the recipe.
http://www.stevechatterton.com/canni...tml#comment-62 |
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#67 |
Tomatovillian™
Join Date: Aug 2010
Location: Seattle
Posts: 581
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It was stated that a pressure canner was being used. That is the recommended method for non-acidic recipes, as the higher heat is needed to kill bacteria that is more abundant on non-acidic recipes.
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#68 |
Buffalo-Niagara Tomato TasteFest™ Coordinator
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
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Not sure what you saw RinTinTin, but it said they used a boiling water canner.
Charring the veggies will not harm the recipe. Lowering the amount of vinegar and lime juice, or upping the amount of veggies will. It is important to follow quantities stated. Within the realm of veggies, you can vary the amounts as long as the whole amount remains the same e.g. less onion more pepper. Remy
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"I wake to sleep and take my waking slow" -Theodore Roethke Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island! Owner of The Sample Seed Shop |
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#69 |
Tomatovillian™
Join Date: Aug 2010
Location: Seattle
Posts: 581
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The original post in this thread said 'using pressure canner'.
That makes a huge difference. Boiling water will not safely work for non-acidic recipes; steam/pressure will. My original post was prior to the recipe link being posted. |
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#70 |
Buffalo-Niagara Tomato TasteFest™ Coordinator
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
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Sorry, RinTinTin, I though you meant the linked recipe.
Though not necessary, pressure canning will work for boiling water canner recipes. It does NOT work the other way around. You can not do a pressure canning recipe in a boiling water canner. Remy
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"I wake to sleep and take my waking slow" -Theodore Roethke Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island! Owner of The Sample Seed Shop |
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#71 |
Tomatovillian™
Join Date: Feb 2010
Location: Los Angeles Z10
Posts: 291
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I can stuff all of the time...I find that adding unwanted acid for the sake of preservation really harms the flavor. Just make sure you boil or steam the can for 20 full minutes immediately after canning, and before use. I believe that would eliminate most nasty microbes. Of course if the can swells, throw it away. Just give it a good cooking beforehand and all will be good. I want some tomatillos for next season!
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#72 |
Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 771
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While I am not a food safety expert, the recipe you posted looks like it contains enough acid to be safe with pressure canning.
Keep in mind that botulism spores laugh at boiling water baths - it would take a full day of boiling to kill them at only 212 degrees. Pressure canning raises the temperature to 240F which kills the spores in a matter of minutes (plus the time it takes for the temperature to penetrate to the center of the jar). I add citric acid to my canned salsa (1/4 tsp per pint), which I find has no adverse effect on taste. Vinegar and lemon/lime juice also work, but it takes a lot more to lower the pH to safe levels. TomNJ |
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#73 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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Just wondered if pre-roasting/charring would cause density issues. That is as much a concern as pH values or altitude. heirloomdaddy, I feel it is much more responsible to follow approved canning guidelines and avoid the possibility of bulging cans or improper seals, especially if the food is to be shared with others.
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#74 |
Tomatovillian™
Join Date: Aug 2010
Location: Seattle
Posts: 581
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I have several books on canning, pickling, etc. One book is full of very old recipes which I would never use 'as-is'. They were written prior to the newer discoveries in food safety. Some are obviously not up to today's standards.
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#75 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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I have never used pickle crisp.
You need to add some salt to the tomatoes, then drain them in a colander in my opinion. I like to peel the tomatoes, add onion and pickling salt and let the mixture sit overnight. Then drain and add more ingredients like vinegar, jalapeno, spices. The veggies get broken down and don't remain crisp, though. |
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