tag:blogger.com,1999:blog-5526768924178592295.post4584597833633574096..comments2024-03-18T20:50:36.597-07:00Comments on Rural Revolution: Canning -- well, re-canning -- salsaPatrice Lewishttp://www.blogger.com/profile/06012022335047974670noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-5526768924178592295.post-71679247852191972052020-10-24T06:50:44.802-07:002020-10-24T06:50:44.802-07:00You're welcome! Just remember the Canner's...You're welcome! Just remember the Canner's Rule: Always process something in accordance with the ingredient requiring the longest processing time. Happy canning!<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-78547832242754477862020-10-24T06:46:55.115-07:002020-10-24T06:46:55.115-07:00As a single person this is a great idea! So glad I...As a single person this is a great idea! So glad I found your blog :) I just wanted to com me back and let you know this worked great for tomato sauce and salsa. 6 months later and everything is still good. Buying things like salsa and tomato sauce in bulk has always been a waste of money because the food goes bad before you can use it all and freezer space is a precious commodity. I can pressure can in small pint or half pint jars and keep the sauce/salsa fresh longer. This makes bulk more practical for single and small families. Thanks!Ejikuhttps://www.blogger.com/profile/06570002465825646607noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-57953304737328685712020-08-24T01:35:38.303-07:002020-08-24T01:35:38.303-07:00And C&C for spices.And C&C for spices.Anonymoushttps://www.blogger.com/profile/03920080459185678090noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-59815811491703206822020-08-24T01:31:55.064-07:002020-08-24T01:31:55.064-07:00I make my own bbq and pasta sauce from #10 cans of...I make my own bbq and pasta sauce from #10 cans of commercial brands, have re-canned in a pressure canner at 10 lbs of pressure, which at 243 deg indicated, no problems, in my location, never had an issue for 9 years. Opened up some jars 2 1/2-3 years later than processed, and cooked with them...no issues. Anonymoushttps://www.blogger.com/profile/03920080459185678090noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-81547850599203531402020-08-24T01:25:52.870-07:002020-08-24T01:25:52.870-07:00I make my own bbq and pasta sauce from #10 cans of...I make my own bbq and pasta sauce from #10 cans of commercial brands, have re-canned in a pressure canner at 10 lbs of pressure, which at 243 deg indicated, no problems, in my location, never had an issue for 9 years. Anonymoushttps://www.blogger.com/profile/03920080459185678090noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-66878530987968713372019-08-19T14:49:31.526-07:002019-08-19T14:49:31.526-07:00Absolutely NOT. Salsa contains many low-acid ingre...Absolutely NOT. Salsa contains many low-acid ingredients, including peppers and onions, which MUST be pressure-canned. The rule of thumb is to can something according to the ingredient requiring the longest processing time. For the above salsa, I pressure-canned for 25 minutes (pints) or 30 minutes (quarts) at 13 lbs. pressure (adjust for your elevation).<br /><br />Play it safe. Please do NOT water-bath salsa.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-87818549652816520112019-08-19T12:47:31.274-07:002019-08-19T12:47:31.274-07:00Can i water bath the salsa? Same ki d picturedCan i water bath the salsa? Same ki d picturedAnonymoushttps://www.blogger.com/profile/18318539478508545318noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-62739679155674641542019-08-19T12:47:08.178-07:002019-08-19T12:47:08.178-07:00Can i water bath the salsa? Same ki d picturedCan i water bath the salsa? Same ki d picturedAnonymoushttps://www.blogger.com/profile/18318539478508545318noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-71190202635023205752018-07-17T12:47:31.830-07:002018-07-17T12:47:31.830-07:00Appreciate this post. Will try it out.Appreciate this post. Will try it out.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-36949630643531352702018-01-02T11:06:25.648-08:002018-01-02T11:06:25.648-08:00I have large cans of black Olives, pizza sauce and...I have large cans of black Olives, pizza sauce and beets. Anyone recan theseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-11860368894025036332016-07-23T19:37:04.264-07:002016-07-23T19:37:04.264-07:00I don't eat relish so I don't know if re-c...I don't eat relish so I don't know if re-canning relish into smaller containers would make it too mushy or not. Experiment and find out! Water-bath canning should work for re-canning relish, but just to be safe I would add some extra acidifier into each jar. Vinegar will work fine, perhaps 1/2 teaspoon for half-pints, 1 teaspoon for pints, or 1 tablespoon to quarts. Process at a ROLLING boil for 15 minutes.<br /><br />I do NOT recommending canning nacho cheese, at all. Dairy products are a food group NOT recommended for home canning, even with a pressure canner.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-49190842551195849062016-07-23T18:07:18.761-07:002016-07-23T18:07:18.761-07:00My wife Sara bought a 62 ounce jar of sweet relish...My wife Sara bought a 62 ounce jar of sweet relish. She is the only one that eats it. I was thinking of re-canning it into pint jars, but my wife Theresa says the re-cooking process would make the relish too mushy. We also buy nacho cheese in #10 cans, put it in pint jars and freeze it, but freezing it causes the cheese to loose it's texture.<br />So this is why I am looking into canning.<br />Do I really need a pressure cooker or would a simple starter kit work?<br />your opinion would be appreciated.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-71923972548244237842016-02-12T19:23:24.340-08:002016-02-12T19:23:24.340-08:00How long are you processing the olives? Water or p...How long are you processing the olives? Water or pressure?Jackienoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-1754488968584503802015-09-17T18:21:55.344-07:002015-09-17T18:21:55.344-07:00Absolutely. Water-bath can the ketchup for 15 min...Absolutely. Water-bath can the ketchup for 15 minutes and you're good to go!<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-36210384411602919712015-09-17T17:09:48.687-07:002015-09-17T17:09:48.687-07:00Patrice Lewis
could you do this with the big cans...Patrice Lewis <br />could you do this with the big cans of ketchup...my daughers the only one that eats it and id love to be able to put it in 1/2 pints....thank youAnonymoushttps://www.blogger.com/profile/07007484867671352481noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-35773338301922423272015-01-23T16:59:13.826-08:002015-01-23T16:59:13.826-08:00Yes, but I recommend following the directions begi...Yes, but I recommend following the directions beginning on pg. 19 of this pdf article:<br /><br />http://anrcatalog.ucdavis.edu/pdf/8267.pdf<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-77039446720300790302015-01-23T16:17:30.268-08:002015-01-23T16:17:30.268-08:00Can this be done with black olives?Can this be done with black olives?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-90760069435684436402014-06-21T08:09:53.851-07:002014-06-21T08:09:53.851-07:00Absolutely NOT. One month is plenty of time for b...Absolutely NOT. One month is plenty of time for botulism to grow. If you aren't able to can it, trying freezing it instead in individual portion sizes. That should work fine.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-8714916838305782622014-06-21T08:04:35.119-07:002014-06-21T08:04:35.119-07:00I want to re-can salsa into individual portion siz...I want to re-can salsa into individual portion size for an event one month away. I don't have a canner but think i could do the boiling method. Do you recommend since it will be used within a short time span? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-83975630863811325282012-10-30T15:47:02.779-07:002012-10-30T15:47:02.779-07:00Yes, the quality stays the same as far as I can te...Yes, the quality stays the same as far as I can tell.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-77196532679977909582012-10-30T15:31:47.913-07:002012-10-30T15:31:47.913-07:00when doing the sweet relish, do you have to bring ...when doing the sweet relish, do you have to bring that to a boil...or just pack it in the jars cold/room temp...and then biol them???Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-71920743743458734062012-10-30T15:06:40.262-07:002012-10-30T15:06:40.262-07:00i've been wanting to do jalopenos this way...b...i've been wanting to do jalopenos this way...buy bulk, and re-can, have you had any trouble with your relish? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-4039228065795207282012-10-07T14:54:48.239-07:002012-10-07T14:54:48.239-07:00Thank you I will try it too!Thank you I will try it too!tammieleehttps://www.blogger.com/profile/15424066397453390594noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-40466267923789687272012-10-04T06:41:44.505-07:002012-10-04T06:41:44.505-07:00We haven't noticed any change in quality. The...We haven't noticed any change in quality. The salsa was canned to begin with so it was already "mushy," so re-canning it didn't appreciably affect the quality. Our younger daughter is our salsa aficionado, and she says it tastes fine re-canned.<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.comtag:blogger.com,1999:blog-5526768924178592295.post-87409673794378423842012-10-04T06:39:34.526-07:002012-10-04T06:39:34.526-07:00Whoo-hoo, good for you!
- PatriceWhoo-hoo, good for you!<br /><br />- PatricePatrice Lewishttps://www.blogger.com/profile/06012022335047974670noreply@blogger.com