Does anyone think this recipe can be BWB? It's got both tomato paste and
vinegar, but I'm not sure if the amounts are acid enough. And I've got
about 5 pounds of red bell peppers withering...

http://www.jewishfood-list.com/recip...dbelpep01.html

B/

Brian Mailman wrote:
> Does anyone think this recipe can be BWB? It's got both tomato paste and
> vinegar, but I'm not sure if the amounts are acid enough. And I've got
> about 5 pounds of red bell peppers withering...
>
> http://www.jewishfood-list.com/recip...dbelpep01.html
>
> B/

Right off the top of my head I don't think 3 tablespoons of vinegar
would be enough and modern tomato paste isn't really acidic enough
either. HTH

George

George Shirley wrote:
> Brian Mailman wrote:
>> Does anyone think this recipe can be BWB? It's got both tomato paste and
>> vinegar, but I'm not sure if the amounts are acid enough. And I've got
>> about 5 pounds of red bell peppers withering...
>>
>> http://www.jewishfood-list.com/recip...dbelpep01.html
>>
>> B/
>
> Right off the top of my head I don't think 3 tablespoons of vinegar
> would be enough and modern tomato paste isn't really acidic enough
> either. HTH

Didn't think so... what do you think about increasing the vinegar to 1/4
cup or even a 1/3 (as you know from your stay in the Mideast, harissa is
not supposed to be paste-like anyway, but more like a syrup) and/or
adding some citric acid/sour salt? I was planning on pureeing it.


Maybe this variation of chow-chow:
http://www.jewishfood-list.com/recip...nionpep01.html

but I don't want to have to buy more peppers, I have quite enough.
Maybe sub carrot slices if it's color they're after? Mayb some chopped
garlic as well, just vinegar and sugar doesn't seem to do much...

B/

Brian Mailman wrote:
> George Shirley wrote:
>
>> Brian Mailman wrote:
>>
>>> Does anyone think this recipe can be BWB? It's got both tomato paste
>>> and vinegar, but I'm not sure if the amounts are acid enough. And
>>> I've got about 5 pounds of red bell peppers withering...
>>>
>>> http://www.jewishfood-list.com/recip...dbelpep01.html
>>>
>>> B/
>>
>>
>> Right off the top of my head I don't think 3 tablespoons of vinegar
>> would be enough and modern tomato paste isn't really acidic enough
>> either. HTH
>
>
> Didn't think so... what do you think about increasing the vinegar to 1/4
> cup or even a 1/3 (as you know from your stay in the Mideast, harissa is
> not supposed to be paste-like anyway, but more like a syrup) and/or
> adding some citric acid/sour salt? I was planning on pureeing it.
>
>
> Maybe this variation of chow-chow:
> http://www.jewishfood-list.com/recip...nionpep01.html
>
> but I don't want to have to buy more peppers, I have quite enough. Maybe
> sub carrot slices if it's color they're after? Mayb some chopped garlic
> as well, just vinegar and sugar doesn't seem to do much...
>
> B/
Carrot slices and garlic would be in line with harassa as I knew it back
when and certainly 1/3 cup vinegar wouldn't hurt the syrup and would add
to the safety of the BWB canning of it.

George