Re: [CH] home canning safety
Rich McCormack (macknet@cts.com)
Wed, 16 Sep 1998 06:43:12 -0700
peter gaffney wrote:
>
> hi folks,
> with what sounds like a bumper chile crop this year for many growers,
> everyone will be searching for ways to preserve the bounty.
> i don't want to rain on the parade but ...
> it's just possible that some of those old "heirloom" recipes aren't
> really safe.
> let's make sure.
> nobody wants to check their email from a hospital bed.
>
> a couple of home canning sites ...
> the USDA, http://foodsafety.org/canhome.htm
Recommended ratio of vinegar to water for pickling hot chiles: 5 to 1
with a 15 min. boiling water bath at 0-1000 ft. elevation.
>
> Bernardin, http://www.homecanning.com/
Recommended ratio of vinegar to water for pickling hot chiles: 1 to 1
with a 15 min. boiling water bath at 0-1000 ft. elevation.
Most of the recipes I've come across seem to go along with the ratio
of 1 vinegar to 1 water with boiling water bath from 10 to 15 minutes
(some mentioned 0-1000 ft. elevation and some did not). The recipe
on the back of my gallon of Heinz distilled white vinegar (5% acidity)
calls for a ratio of 3 vinegar to 1 water with 10 min. boiling water
at 0-1000 ft. elevation. I've used 2 vinegar to 1 water with 15 min.
processing so far without harming myself or anyone else I know of.
I realize there are other factors and necessary ingredients (such as
salt) than just the pickling liquid and I'm not lookin' to start up
the annual heated exchange of posts about proper canning procedures,
but I'm curious what ratios of vinegar to water and processing times
have worked for other C-H mailing list posters and/or lurkers.
--
Rich McCormack (Poway, CA) macknet@cts.com
Who is Rich McCormack? Find out at...
http://members.cts.com/crash/m/macknet/