Canning question on cold packing certain Vegs.!
I would like to can a salsa without tomatoes in it and wonder if I can cold pack it then boil the jars to seal!.
It has Mangos, pineapple bell peppers,garlic,serrano peppers jalapino peppers and the juice of limes in it!. The juice of the limes should make it acidic enough to cold pack!. Looking for advice!. I want to keep the ingredents crunchy in texture!.
ThanksWww@FoodAQ@Com
It has Mangos, pineapple bell peppers,garlic,serrano peppers jalapino peppers and the juice of limes in it!. The juice of the limes should make it acidic enough to cold pack!. Looking for advice!. I want to keep the ingredents crunchy in texture!.
ThanksWww@FoodAQ@Com
Answers:
You can do this if you are careful!. The pH must be below 4!.5 or you risk the growth of pathogens (specifically C!. botulinum) which is pretty dangerous!.
Now if the pH is low enough you still have to inactivate the vegetative cells (spoilage and pathogens)!. You indicate that you are going to boil the sealed jars!. Ok the internal temperature of the CENTER of the jar must reach at least 180F!.
Finally if you seal the jars while the contents are cold you will almost certainly include some air which is bad because you need an anerobic atmosphere for preservation!. If you have a way of pulling a vacuum on the jars before sealing then use it!. That's what they do commercially!.
Another possiblilty is to add hot brine to the jars and then seal immediately!. This will exclude most of the air by steam!.
Its actually much easier to add the contents and heat it up before sealing which is what I would reccommend!.
PhD Food Chemistry and NutritionWww@FoodAQ@Com
Now if the pH is low enough you still have to inactivate the vegetative cells (spoilage and pathogens)!. You indicate that you are going to boil the sealed jars!. Ok the internal temperature of the CENTER of the jar must reach at least 180F!.
Finally if you seal the jars while the contents are cold you will almost certainly include some air which is bad because you need an anerobic atmosphere for preservation!. If you have a way of pulling a vacuum on the jars before sealing then use it!. That's what they do commercially!.
Another possiblilty is to add hot brine to the jars and then seal immediately!. This will exclude most of the air by steam!.
Its actually much easier to add the contents and heat it up before sealing which is what I would reccommend!.
PhD Food Chemistry and NutritionWww@FoodAQ@Com
That sounds like good advice from the Skipper!. In addition, there's a little information provided in the home canning guide from the USDA Guide to Home Canning on raw packing which they like to distinguish from cold packing!. I'm always afraid of doing something wrong so I pretty much stick with the traditional method of canning with cooked foods!. Www@FoodAQ@Com