Major Canning mistake: Cooling pressure canner under running water. Calculations as to the processing time include the residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.
Letting food prepared for "hot pack" processing cool in the jars before placing them in the canner for processing. The heat curves are based on the food being hot at the beginning of the processing. The product could be under-processed.
Note: canned meat, vegetables, or salsa which is under-processed can cause botulism.
Minor canning mistakes.
Use of mayonnaise jars. My mom always did that, now you find out that it was not a good idea. The thinner walls of the glass may break, especially if used in a pressure canner, and it may be more difficult to obtain a good seal. However, if it seals, it is safe to use.
Use of paraffin on jams and jellies. Small air holes in the paraffin may allow mold to grow. Also, paraffin can catch on fire if overheated during preparation. If preserves do have mold growth, the recommendation is not to eat the product, but discard it.
Cooling too slowly after removing from canner. (stacked jars close together). There is a group of harmless organisms called thermophiles that can survive canning. If bottles are held hot for long periods, they can produce acid (fermentation). This results in the defect known as "Flatsour." This is harmless, but produces an undesirable flavor.
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This is my mom's version of what she used to call Chili Sauce. Now most call it salsa. It is mild and can be used on pastry, on sandwiches, and she used to make what they called "Junk in the Bun." One day soon, I will give you that recipe.
Old Fashioned Chili Sauce
5 or 6 medium sweet onions
2 red peppers
2 green peppers
Bushel of fresh tomatoes
2 Cups apple cider vinegar
4 Cups sugar (or to taste)
2 teaspoons cinnamon
1/2 teaspoon celery seed
1/2 teaspoon ground cloves
1 teaspoon crushed red pepper
flakes (optional) My mom didn't
use. Her sauce was mild.
Grind onions and peppers on coarse grind in a hand grinder. (Or, chop them into 1/2″ chunks) Again my mom chunked all
Combine all ingredients in a large stock pot. Cook about 10 minutes or until onions are transparent.
Process 15-20 minutes in a steam processor or canner.
This recipe made about 20 pints of chili sauce, so almost 3 full batches.
Mom used to use it to make barbecue hamburg, Junk in the Bun, and as side for hot dogs, hamburgers, and homemade pasties.
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Mrs. Huslander submitted this recipe and it is for Green Relish. I need to use this recipe, since I have a lot of tomatoes on the vine, but none are red yet.
Green Relish
4 Cups of onions
4 Cups cabbage
4 Cups green tomatoes
12 green peppers
6 red peppers
1/2 Cup salt
6 Cups sugar
1 tsp. celery seed
2 Tbsps. mustard seed
1 1/2 tsp turmeric
4 Cups vinegar
2 Cups water
Put vegetables through food processor using coarse blade. Add the 1/2 cup salt and let stand overnight Rinse and drain,
Combine sugar, celery seed, mustard seed, turmeric, vinegar, and water. Heat to boiling. Simmer 3 minutes. Put into sterilized jars. Process in canner 15 minutes. Makes 8 pints.
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Some canning does not use as much heat. This is one such recipe
Pickle Chips
12 med. cucumbers
Canning salt
5 Cup sugar
1 Cup water
2 tsp. mustard seed
5 Cup vinegar
1 tsp. turmeric
1/2 tsp. celery seed
1/2 tsp. whole cloves or ground
Slice cucumbers in pan and cover with layer of canning salt. Cover with ice and let stand 4 hours.
Drain cucumbers and add vinegar mixture. Cook until slightly bleached. Can and seal. Refrigerate before using.
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This recipe is courtesy of Shirley A. Esaias. The Chef can't wait to try it out. It sounds delicious and quick.
Hot Pepper Jelly
3 to 5 jalapeño peppers, seeded
4 medium red bell peppers
1 Cup white vinegar
5 Cups sugar
1 pouch liquid pectin
Grind peppers and combine with vinegar and sugar and boil 10 minutes. Add Certo and boil one minute. Skim foam. Put in hot jars and seal.
If anyone else has recipes for the upcoming harvest of tomatoes, peppers, corn, squash, etc. They can be main dishes, casseroles, desserts, or appetizers. Please send them in so we can share them with our readers. This area has wonderful cooks, share that recipe!