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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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headspace grew
I made salsa verde according to the Bernardin preserving guide,
leaving a 1/2 inch headspace. Now that it has cooled and settled, the headspace is below the shoulders of the jar. Anyone think I should be concerned and reprocess in smaller jars, or maybe just leave it alone because it'll be OK? Kathi |
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If your jar seal is OK I wouldn't worry about it. Bernardin says that there
is no food safety issue with this type of situation, at worst case you could be dealing with a food quality issue (some discolouring on top) If you later open that jar and don't hear a nice pop i'd throw it out. You could risk boiling it for 10 minutes before use to kill anything that may have lived inside the jar during storage. I canned apple pie filling before the holiday weekend, and my headspace disappeared completely and I was concerned about it because I also had some leakage. But my jars seemed to be sealed properly. When I opened up the filling this weekend to make my pie I heard a nice loud pop which reassured me everything was ok. After opening my filling sunk back down and magically enough my headspace reappeared again. I must say it was one of the best apple pie's I have ever eaten. I was confident enough to serve all of my family and myself with it once I was confident in the seal itself. We're all still alive. PS: You have to be extra careful with tomatoes because they are borderline on the acidity scale. Use vinegar in your recipe (can't remember if the bernardin book does it or not), and pressure can those suckers. I wouldn't boil water bath them even with some vinegar. Not worth the risk to me. Jason "Kathi" > wrote in message m... >I made salsa verde according to the Bernardin preserving guide, > leaving a 1/2 inch headspace. Now that it has cooled and settled, the > headspace is below the shoulders of the jar. Anyone think I should be > concerned and reprocess in smaller jars, or maybe just leave it alone > because it'll be OK? > > Kathi |
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Jason wrote:
> > PS: You have to be extra careful with tomatoes because they are borderline > on the acidity scale. Use vinegar in your recipe (can't remember if the > bernardin book does it or not), and pressure can those suckers. I wouldn't > boil water bath them even with some vinegar. Not worth the risk to me. > > Jason There's no need to add vinegar or lemon juice or citric acid to your tomatoes if you pressure-can them. If you did have to add vinegar, you would also need to add vinegar to your green beans, etc. :-P If you BWB your tomatoes, use citric acid or lemon juice rather than vinegar -- the amount of vinegar they tell you to add is enough to ruin the taste of the tomatoes, but citric acid tastes OK. (Even commercial canners add citric acid to their tomatoes.) Best regards, Bob |
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Jason wrote:
> > PS: You have to be extra careful with tomatoes because they are borderline > on the acidity scale. Use vinegar in your recipe (can't remember if the > bernardin book does it or not), and pressure can those suckers. I wouldn't > boil water bath them even with some vinegar. Not worth the risk to me. > > Jason There's no need to add vinegar or lemon juice or citric acid to your tomatoes if you pressure-can them. If you did have to add vinegar, you would also need to add vinegar to your green beans, etc. :-P If you BWB your tomatoes, use citric acid or lemon juice rather than vinegar -- the amount of vinegar they tell you to add is enough to ruin the taste of the tomatoes, but citric acid tastes OK. (Even commercial canners add citric acid to their tomatoes.) Best regards, Bob |
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With Salsa, I dont think it would hurt to add a small quantity of white 5%
acetic vinegar (to avoid discolouration). The recipes in the Bernardin guide to home preserving I believe includes vinegar anyways. I'd consider adding a small amount of vinegar to be a safety insurance policy on top of pressure canning (at least for salsa). But you're right. If you're just canning tomatoes I wouldn't add vinegar to them either Pressure canning is a must in either case. Jason "zxcvbob" > wrote in message ... > Jason wrote: >> >> PS: You have to be extra careful with tomatoes because they are >> borderline on the acidity scale. Use vinegar in your recipe (can't >> remember if the bernardin book does it or not), and pressure can those >> suckers. I wouldn't boil water bath them even with some vinegar. Not >> worth the risk to me. >> >> Jason > > > There's no need to add vinegar or lemon juice or citric acid to your > tomatoes if you pressure-can them. If you did have to add vinegar, you > would also need to add vinegar to your green beans, etc. :-P > > If you BWB your tomatoes, use citric acid or lemon juice rather than > vinegar -- the amount of vinegar they tell you to add is enough to ruin > the taste of the tomatoes, but citric acid tastes OK. (Even commercial > canners add citric acid to their tomatoes.) > > Best regards, > Bob |
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"Jason" > wrote in message >...
> With Salsa, I dont think it would hurt to add a small quantity of white 5% > acetic vinegar (to avoid discolouration). The recipes in the Bernardin guide > to home preserving I believe includes vinegar anyways. I'd consider adding > a small amount of vinegar to be a safety insurance policy on top of pressure > canning (at least for salsa). > > But you're right. If you're just canning tomatoes I wouldn't add vinegar to > them either > > Pressure canning is a must in either case. > > Jason > > "zxcvbob" > wrote in message > ... > > Jason wrote: > >> > >> PS: You have to be extra careful with tomatoes because they are > >> borderline on the acidity scale. Use vinegar in your recipe (can't > >> remember if the bernardin book does it or not), and pressure can those > >> suckers. I wouldn't boil water bath them even with some vinegar. Not > >> worth the risk to me. > >> > >> Jason > > > > > > There's no need to add vinegar or lemon juice or citric acid to your > > tomatoes if you pressure-can them. If you did have to add vinegar, you > > would also need to add vinegar to your green beans, etc. :-P > > > > If you BWB your tomatoes, use citric acid or lemon juice rather than > > vinegar -- the amount of vinegar they tell you to add is enough to ruin > > the taste of the tomatoes, but citric acid tastes OK. (Even commercial > > canners add citric acid to their tomatoes.) > > > > Best regards, > > Bob thanks for the tips, guys. I had the same thoughts - if the seal is good, then the salsa should be OK, except for some discolouration on the top. So I'll just leave it. It is only 4 jars. BTW, the recipe called for 1/2 cup lime juice. This was a first for me because most tomato based recipes I've made so far called for either white vinegar or cider vinegar. And this recipe was BWB for 20 minutes for 500ml jars. I guess I should give it a try soon, so see if I like it - I still have quite a few green tomatoes left - could make another batch. Kathi |
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"Kathi" > wrote in message
om... > > BTW, the recipe called for 1/2 cup lime juice. This was a first for > me because most tomato based recipes I've made so far called for > either white vinegar or cider vinegar. And this recipe was BWB for 20 > minutes for 500ml jars. I guess I should give it a try soon, so see > if I like it - I still have quite a few green tomatoes left - could > make another batch. Kathi, would you please post the recipe? I have some green tomatoes that need using and I've been looking for a salsa recipe for them. Thanks, Anny |
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"Kathi" > wrote in message
om... > > BTW, the recipe called for 1/2 cup lime juice. This was a first for > me because most tomato based recipes I've made so far called for > either white vinegar or cider vinegar. And this recipe was BWB for 20 > minutes for 500ml jars. I guess I should give it a try soon, so see > if I like it - I still have quite a few green tomatoes left - could > make another batch. Kathi, would you please post the recipe? I have some green tomatoes that need using and I've been looking for a salsa recipe for them. Thanks, Anny |
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