Return to the Once-a-Week Cooking Forum
| Post a Follow-Up
Canning
| | |
Posted by jessaka (My Page) on Tue, Sep 22, 09 at 14:02
| I have been canning salsa and will can spaghetti sauce in a few days, but I have been freezing it all in canning jars because I am afraid of bacteria. Someone mentioned to me that it isn't dangerous with tomato products even if they have bell peppers, onion, and chili peppers in them because they are acid, and that you don't need a pressure type water bath. Can someone help me with this so I will feel safe? I can go out and buy a large container that you put on the stove top to water bath.
Thanks, jessaka |
Follow-Up Postings:
RE: Canning
| | |
| I don't can either of these but I can tell you that you must add something acidic--a little lemon or lime juice or vinegar to keep the acid level up when you add other things to tomatoes. Vinegar is in Chilli sauce and you don't even taste it. You must process it in a hot water bath to get rid of any air. Screw the canning lids on hand tight--that still allows air to escape-- and have the water an inch or 2 over the top of the lids. I put the canner on when I begin to prepare my veggies, to allow the water to boil, with the rack hooked on the kettle. I fill my jars to 1/4 to 1/2 inch of the top, and run a table knife around to release any air trapped against the jar. Wipe the lip of the jar with a damp paper towel so it will seal well. As I fill the jars and screw on the lids and set in the rack with the boiling water. When the rack is full lower it into the canner and bring back to a boil. Boil for 10to 15 minutes. Lift out the rack and set the jars on a folded towel. As they cool you will hear the lids pop--that means they are sealed. Hot water baths are a must, because they release any air trapped in the jar. The air will spoil the contents. My sister lost all her tomatoes last year because she didn't give them a hot water bath. |
RE: Canning
| | |
RE: Canning
| | |
I have to disagree. All tomato and veggie items must be processed in a pressure canner. They do need additional acid but they are not safe if just processed in a boiling water bath. For an incredible amount of knowledge and help please go to the Harvest forum on the Gardening side.
Veggies just aren't safe if only processed in a boiling water bath. Botulism can and still does occur these days even if people have gotten away with just a boiling water bath their whole lives. I wouldn't risk it. |
Post a Follow-Up
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Once-a-Week Cooking Forum
|
|
|
