[CH] canning methods 1
Jim Weller (Jim.Weller@salata.com)
14 Jul 01 13:01:34 -0800
-=> Quoting T Nelson to All <=-
TN> does anyone have a really good recipe for canning jalapenos,
TN> habaneros, and hungarian wax peppers for long term storage???????
Here's some basic info and then a few recipes.
---------- Recipe via Meal-Master (tm) v8.05
Title: Canning Green Chile Pt1
Categories: Canning, Vegetables, Chilies
Yield: 1 Servings
1 TEXT FILE
Guide E-308
Revised by Martha Archuleta, Extension Food and Nutrition Specialist
College of Agriculture and Home Economics New Mexico State University
This Publication is scheduled to be updated and reissued 7/02.
CAUTION
Because chiles are naturally low in acid, canning them requires
special precautions that differ from those followed when canning
high-acid fruits. Growth of micro-organisms particularly must be
avoided. Some bacteria cause food spoilage, while others produce
toxins that cause illness or death. For example, Clostridium botulinum
is a harmless bacteria in air. In little or no acid, an air-free
canning jar, and temperatures between 40 F and 240 F, this bacteria
grows and produces a deadly toxin that can cause serious damage to the
central nervous system or death when eaten in even minute amounts.
Pressure processing is the only safe way to can chiles and other
non-acid foods. Boiling water produces steam. Steam under pressure
raises the temperature much higher than it normally would be without
pressure. To prevent botulism, the internal temperature of canned
chiles and other non-acid foods must reach 240 F. This guide provides
the correct processing times and canner pressures for canning chiles
safely in New Mexico.
To prevent the risk of botulism, chiles and other low-acid and tomato
foods not canned according to the 1994 USDA recommendations in this
guide should be boiled even if no signs of spoilage are detected. Boil
food for a full 10 minutes at altitudes below 1,000 feet. Add an
additional minute of boiling time for each 1,000 feet of elevation.
Boiling destroys botulism toxin. If in doubt, always boil foods before
tasting.
SELECTING AND PREPARING CHILES
Selecting Chiles
Select chiles that are mature, heavy for their size, smooth and
symmetrical, bright green in color, fresh, and crisp. Avoid misshapen
pods, shriveled skin, mold, soft spots, and bruises. Approximately 9
pounds of chiles will make 9 pints of canned chiles.
Blistering
The tough outer skin must be removed from chiles. Blistering the skin
by one of the following methods makes removal easy.
Handling pungent chiles can burn hands and eyes. Protect hands with a
thin layer of solid fat or wear rubber gloves. Keep hands away from
eyes while working with chiles. Wash hands before and after going to
the bathroom and before touching other people, such as picking up a
baby.
Wash and dry chiles. With a knife, make a small slit in the side to
allow steam to escape. Be sure heat source is very hot. Turn chiles
frequently to prevent scorching and ensure even blistering. Remove
from heat and spread chiles on a flat surface in a single layer to
cool before peeling. For easier peeling, place in a pan and cover with
a damp towel for a few minutes.
The following are three heat-source methods for blistering chiles:
Oven or broiler method. Place chiles in a hot oven or broiler
400-4500F for 6-8 minutes until skin blisters so that it can be pulled
away form the flesh.
Range top method. Place chiles on a hot electric or gas burner after
covering burner with a layer of heavy wire mesh.
Outdoor grill method. Place chiles on a charcoal grill about 5-6"
above glowing coals.
If chiles are not processed within two hours after blistering, place
them in shallow containers in the refrigerator to prevent spoiling.
This applies to both purchased, roasted chiles as well as those
roasted at home.
-----