Canning commercial peppers?

Robert69

10 years ago

I bought a half a gallon of Calabrian Peppers in oil. Can I recan these safely using home canning techniques?

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Comments (2)

KatieC
10 years ago
I wouldn't. Botulism grows where there's low acid and no air. Vegies in oil are the perfect environment, and once you break that commercially processed seal, you'd need to reprocess.

Even though botulism is rare and they have probably been acidified and may have preservatives added, I wouldn't chance it.

Even if you could reprocess them, they'd need to be pressure canned and they'd be mush. They might freeze ok, though.
grainlady_ks
10 years ago
Although people DO re-can commercial foods (and any number of things in life that are considered "dangerous"), it's taking a big risk because these foods haven't been tested for this process, and it is uncertain how long they need to be processed, or if they can safely BE reprocessed.

A lot of energy is wasted re-canning and it results in an inferior product with little nutrition left in it; and as katiec pointed out, the taste and texture is sure to be compromised from high pressure, high heat processing. It's already been cooked once, it's unlikely that cooking it twice will improve anything. So in the long run, you've lost more than you've gained, especially if a bacteria develops into a toxin from using an incorrect processing time.

I've included a link below for a tested recipe for making them at home, but it's not a how-to or substitute for re-canning a commercial product. It's a recipe so you can make your own at home instead of purchasing them by-the-gallon.

In home-canning, it's flat-out dangerous to make up your own recipes. The recipes I use for home canning have been tested not only for the time it takes for the heat to properly penetrate the food type, and at different elevations, but the items are also tested after storage for bacteria growth. So only use tested recipes, and follow recommended methods for safe home-canning.

When you re-can something it's playing Botulism Roulette. The density of the food product is completely different from raw-packed or hot-packed food, so I would stay away from re-canning commercial food products entirely, and do as a certified home-canning instructor.

-Grainlady

Here is a link that might be useful: Pick-Your-Own
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Canning commercial peppers?

Comments (2)

KatieC

grainlady_ks

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