Re: [CH] Canning Roasted Peppers
Rich McCormack (macknet@pacbell.net)
Sat, 09 Aug 2003 07:46:10 -0700
Jack and Toni wrote:
>
> Help! I have lots of peppers we are going to roast and want to can but all
> the recipies in the official guides only indicate using pints and NOT quart
> jars for peppers in a pressure cooker. Does anyone know why? Have any of
> you chiliheads went ahead anyway and canned roasted skinned peppers in
> quart jars?
I don't have a definite answer as to why, but I suspect that no
safe processing time has been established for peppers canned in
quart jars. Either that, or perhaps a processing time had at some
time been determined but was considered too long for quality sake.
You could guess at the extra time required for quarts, but I don't
suggest doing so. I pretty much stick to tested recipes, jar size
limits, pressures, and times myself. When I wander from a tested
recipe, I do so very carefully and within established guidelines,
especially with low acid foods.
That said, I do have a 25 year old copy of "Putting Food By" that
has a recipe for canning Sweet and Bell Peppers in both pint and
quart jars. Acid (white vinegar) is added "in order to can them
safely within a reasonable processing time..." quoting from the
book. I kinda cringe at using a 25 year old canning recipe that
seems to contradict current tested recipes myself, but I'd be
happy to send it to you via private email if you're interested.
Let me know...
--
Everything that is really great and inspiring is created
by the individual who can labor in freedom.
-- Albert Einstein
Rich McCormack (Poway, CA) macknet@pacbell.net
Who is Rich McCormack? Find out at...
http://home.pacbell.net/macknet/