George Shirley wrote:
Kathi Jones wrote:

you guys are gonna freak when I say this, but I don't even do that! I
pick the jar up and knock it on the counter a few times - bubbles rise
to the top...

Kathi

I do too Kathi, smack it on a folded tea towel on the counter.




You're gonna freak even more when I say I never noticed bubbles
in jam or jelly and if I had, I think I'd just ignore them.

Are they harmful if you're not looking for blue ribbons?
Are they nucleation sites for mold or bacteria or sumthin?

gloria p

In article ,
"gloria.p" wrote:
You're gonna freak even more when I say I never noticed bubbles
in jam or jelly and if I had, I think I'd just ignore them.

Are they harmful if you're not looking for blue ribbons?
Are they nucleation sites for mold or bacteria or sumthin?

gloria p


Not in jam and jelly and elsewhere only if they're moving.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

In article ,
"gloria.p" wrote:

You're gonna freak even more when I say I never noticed bubbles
in jam or jelly and if I had, I think I'd just ignore them.
gloria p

IMO it's hard to avoid some bubbles in fruit butter. The bane of my
fruit butter efforts.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

"Melba's Jammin'" wrote in message
...
In article ,
"Kathi Jones" wrote:

"George Shirley" wrote in message
...
Kathi Jones wrote:

you guys are gonna freak when I say this, but I don't even do that! I
pick the jar up and knock it on the counter a few times - bubbles rise
to
the top...

Kathi

I do too Kathi, smack it on a folded tea towel on the counter.

just gently of course...

oh, I feel so much better, now that I've got that off my chest! LOL

I've made a notation in my files.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

uh oh, I'm in trouble now........

Kathi

On Nov 4, 3:48*pm, zxcvbob wrote:
Melba's Jammin' wrote:

I recommend using a tested and blessed recipe for salsa, Karen; the old
ways *may not be acidic enough to satisfy current recommendations. *
Tomatoes are now considered to be borderline safe for simple waterbath
processing and when you throw low-acid vegetables (peppers and onions)
into the mix, you're swimming in murky waters. *Make half (or a third)
of a recipe to see if you like it. There's a new BBB out this year -
it's the 100th anniversary for it. *And check outwww.uga.edu/nchfpfor
the most current info on the whole topic of food preservation.

Here's the salsa recipe I use. *I use all jalapeños and/or Serranos
(with the seeds) for the peppers. *I like it hot, and they don't have
to be roasted and peeled. *Two pounds of wimpy grocery store jalapeños
will give a nice "medium" salsa.

If I'm using fresh tomatoes and they are especially juicy, I add a
8-oz can of tomato sauce. *Not necessary with Roma (etc.) tomatoes.

My next experiment is to use a #10 can of whole tomatoes or crushed
tomatoes -- less than $3 from Sam's Club.

/Bob

Chile Salsa
(from USDA bulletin 539) *yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%) [I use 1/2 vinegar and 1/2 bottled lemon juice]
3 tsp salt
1/2 tsp pepper [I also like to add a big pinch of dried mint]

Roast and peel peppers if they have tough skins; remove seeds and
stems, chop. *Scald and peel tomatoes; chop. *Combine all ingredients
in large saucepan. *Bring to a boil and simmer 10 minutes. *Ladle into
pint jars, leave 1/2 inch headspace. *Adjust lids and process in
boiling water bath for 15 minutes.

Be careful in making such recipes UNLESS you taste them as you are
going along.
2 pounds of chile peppers, of the type many of us grow now, are too
hot but are all in
vogue, would simply be too hot to eat. I have 2 neighbors that grow
such hot peppers all
the time but won't eat a single one of them. The only people in their
yards that will eat them
when offered, are the uninformed who are laughed at when they put one
of those "pretty little
peppers" in their mouth.
The habaneros, Caribbean reds, scotch bonnets, grey ghost peppers,
Thai peppers, etc. (and a hundred others) must be measured
in GRAM quantities for such recipe, and not pounds.
If you include sweet bell peppers in that amount, no harm done. If you
use all Habaneros, you
will have an interesting jar of salsa but no one (oh, maybe there will
be a few) will be able to
eat it. Those who do eat it that can't take it will swear at you under
their breath for pulling what
they will perceive as a dirty trick on them.
Jim in So. Calif.

On Dec 16, 9:00*am, jimnginger wrote:


Be careful in making such recipes UNLESS you taste them as you are
going along.


Glad you woke up and was able to join us on this 16th day of
December.

jimnginger wrote:
On Nov 4, 3:48 pm, zxcvbob wrote:
[snip]

Chile Salsa
(from USDA bulletin 539) yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%) [I use 1/2 vinegar and 1/2 bottled lemon juice]
3 tsp salt
1/2 tsp pepper [I also like to add a big pinch of dried mint]

Roast and peel peppers if they have tough skins; remove seeds and
stems, chop. Scald and peel tomatoes; chop. Combine all ingredients
in large saucepan. Bring to a boil and simmer 10 minutes. Ladle into
pint jars, leave 1/2 inch headspace. Adjust lids and process in
boiling water bath for 15 minutes.

Be careful in making such recipes UNLESS you taste them as you are
going along. 2 pounds of chile peppers, of the type many of us grow
now, are too hot but are all in vogue, would simply be too hot to
eat. I have 2 neighbors that grow such hot peppers all the time but
won't eat a single one of them. The only people in their yards that
will eat them when offered, are the uninformed who are laughed at
when they put one of those "pretty little peppers" in their mouth.
The habaneros, Caribbean reds, scotch bonnets, grey ghost peppers,
Thai peppers, etc. (and a hundred others) must be measured in GRAM
quantities for such recipe, and not pounds. If you include sweet
bell peppers in that amount, no harm done. If you use all
Habaneros, you will have an interesting jar of salsa but no one
(oh, maybe there will be a few) will be able to eat it. Those who
do eat it that can't take it will swear at you under their breath
for pulling what they will perceive as a dirty trick on them.
Jim in So. Calif.


It's about right using all supermarket jalapeños (the big juicy
jalapeños without much heat.) The heat they do have asserts itself
after cooking. Add some serrano peppers or home-grown jalapeños for
more heat. Or use part banana peppers or bells for less heat (wimp).

I have a #10 can of crushed tomatoes and a pound each of jalapenos and
serranos; gonna try it this weekend when Wife is gone. She hates the
smell of peppers and vinegar when I make salsa. Also I gotta find
some pint jars. There's empty quart jars all over the house, I should
round those up...

Bob