[CH] canning methods 3
Jim Weller (Jim.Weller@salata.com)
14 Jul 01 13:01:39 -0800
---------- Recipe via Meal-Master (tm) v8.05
Title: Canning Green Chile Pt3
Categories: Canning, Vegetables, Chilies
Yield: 1 Servings
1 TEXT FILE
7. After the canner is depressurized, remove the weight from the vent
port or open the petcock. Wait 2 minutes, unfasten the lid, and remove
it carefully. Lift the lid away from you so the steam does not burn
your face.
8. Remove jars with a lifter, and place on towel or cooling rack, if
desired.
Dial gauges on pressure canners should be checked annually to make
sure they are accurate.
Processing Times for Chiles
Pounds of pressure for altitude of
Jar size Processing 2,001-4,000 4,001-6,000 6,001-8,000
time ft ft ft
(minutes) (lb) (lb) (lb)
Half-pint 35 12 13 14
Pint 35 12 13 14
TEST FOR JAR SEALS
* Remove screw bands when jars have cooled (12-24 hours) and test for
vacuum seals by these methods: * Press the lid center with finger. If
the lid springs up when released, it is not sealed. * Tap the lid with
a teaspoon. A sealed jar lid will make a ringing sound. * Hold the jar
at eye level and look across the lid. A sealed jar lid curves down
slightly in the center.
REPROCESSING UNSEALED JARS
Remove lids from unsealed jars and discard. Check sealing surface of
jar for tiny nicks or cracks. If the jar has defects, discard it and
replace with another jar. If not, add a new lid and process for the
same amount of time within 24 hours. Unsealed jars can be kept in the
refrigerator and the food used within 3-4 days, or remove about an
inch of the contents and freeze.
STORING CANNED FOOD
Clean the outsides of sealed, cooled jars. Label with date and
contents and store in a cool (50-700F), dark, dry place away from sun,
light, or dampness. Canned chiles are best if eaten within one year.
ACCIDENTAL FREEZING
Freezing can cause food in jars to spoil if the jars become unsealed.
Freezing and thawing cause food to soften and lose eating quality.
Protect jars from freezing by wrapping with layers of newspapers.
IF CANNED FOOD SPOILS
Examine jars carefully before tasting chiles. Check lids for a vacuum
seal. NEVER taste food from an unsealed jar. Signs of food spoilage
are streaks and dried food at the top of the jar, swollen lids, broken
jar seals, rising air bubbles, and any unnatural color. Other
indicators include bad or unnatural odor; spurting liquid; white,
blue, green, or black mold; and foaming. Dispose of any food you
suspect of being spoiled. For safety, spoiled canned food and
containers may need to be detoxified before disposal. Contact your
county Extension office for detoxification
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