• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

Canning peppers or sauces

socalgardengal

socalgardengal

Do you have to use only a pressure canner or is water bath good enough? I'm scared to death of pressure cookers. Had one blow up in the house when I was a kid and haven't touched one since.
 
Sort by date Sort by votes
Making Hot Sauce 101 has a pretty good discussion about the 2 methods, pro's and con's...
 
basically, if you don't know for sure the pH is below 4.0, use an approved Extension Service or Ball/ Kerr website recipe, or pressure can only.  If you know the pH is below 4.0, boiling water bath or hot fill/hold processing is OK.
 
 
Having a pressure cooker blow up would be terrifying.  There is something to say for more modern technologies, pressure relief valves/buttons.  If you decide to try it, get a new cooker from an established company.  Don't buy used, get something you will have confidence in.  Good Luck! 
 
Upvote 0 Downvote
Yup.
New ones aren't your grandma's old cookers.
I even have a "pressure smoker".
 
I also had one blow as a kid, but it was just the rubber relief valve and made a mess on the ceiling. (and floor, and walls)
 
Though I don't fear them, I do watch them at all times when using.
 
I don't trust the new style with the automatic pressure regulators, wobbly weight or nothing for me.
 
Upvote 0 Downvote
     What kind of peppers are you going to be canning? I mean pickled or just canned roasted peppers or something? I make pickled peppers and I consider them to be "canned". I don't think there's any reason to use a pressure canner for those.
 
Upvote 0 Downvote
socalgardengal said:
Thank so much for the info! Still scared either way. I'll make my mother do it LOL...
And she hates spicy stuff :)
Click to expand...
 
Here is a pickled pepper recipe without water bath canning to a post made by excellent forum member beerbreath81.  I only did about 4 jars last year, unfortunately.  Will do more this way next year.  
 
Upvote 0 Downvote
My mom was making pea soup in a small stock pot size pressure cooker when the rubber button popped spewing green all up to the ceiling.  Mom grapped the pot (it had normal long pan handles) and ran out the back door, covering everything with green soup.   
 
 
If you get one , just follow directions like canning other vegetables, things considered low in natural acids like green beans, etc.  Or get  your Mom do it... ;)  :lol:
 
Upvote 0 Downvote
I was reading a thread earlier about what you do with all the hot peppers everyone grows and someone talked about making puree and canning it. I was planning on canning this year but thought I could just do a water bath. I'm glad I asked. I want to do roasted peppers, salsa and tomato products..ketchup, paste and pasta sauces. So I'm going to learn canning and also want to start a few ferments. Great wealth of info here on both subjects :)
 
Upvote 0 Downvote
SmokenFire said:
 
Here is a pickled pepper recipe without water bath canning to a post made by excellent forum member beerbreath81.  I only did about 4 jars last year, unfortunately.  Will do more this way next year.  
Click to expand...
 
     Thanks for digging that one up SnF! I have been wanting to try that one to avoid mushy peppers, but I could't remember who posted that recipe.
 
Upvote 0 Downvote
Canned a couple pints of "hot sauce base" last week.
 
Peppers, vinegar, cumin, salt, cilantro and tomatoe paste.
 
Kept a half pint out for dipping. :fireball:
 
Some will get added to BBQ sauce for hot wings, some will be toned down for "warm sauce", some will go into chili (no beans), some will be added to chunky salsa.
 
All will be eaten.
 
Upvote 0 Downvote
Gotrox said:
 
 
Kept a half pint out for dipping. :fireball:
 
Some will get added to BBQ sauce for hot wings, some will be toned down for "warm sauce", some will go into chili (no beans), some will be added to chunky salsa.
 
All will be eaten.
Click to expand...
 
     How much will be sent to HM01 for "quality control testing"?
 
Upvote 0 Downvote
We can a huge volume of food each fall.  I want to ditto what Salsa Lady said but add a bit more description.  Quality pressure canners will have three very important features.  A gauge, a weight, and a blow off valve.  Your gauge should be replaced or checked once a year. 

Safety / Blow off valve - In theory, will vent when the pressure gets too high, well before anything blows off.  However, might fail.

Weight - Usually you will have three or a flippy thing that does all three: 5, 10, 15  The weight isnt generally thought of as a safety but it works as one, letting loose excess pressure.

Gauge - Again not usually called a safety, but you watch the thing.  If it starts going above what your weight should allow then something is wrong.

I think the main way people get into trouble with modern pressure canners is when they use them to cook food and do not properly clean the venting holes.  If food gets up in there, sits n gets hard, you can run into problems.  But failing all three measures being disabled it is a fairly safe practice.

Your local extension office probably offers free classes and safety inspections.
 
Upvote 0 Downvote
ajdrew said:
We can a huge volume of food each fall.  I want to ditto what Salsa Lady said but add a bit more description.  Quality pressure canners will have three very important features.  A gauge, a weight, and a blow off valve.  Your gauge should be replaced or checked once a year. 
Safety / Blow off valve - In theory, will vent when the pressure gets too high, well before anything blows off.  However, might fail.
Weight - Usually you will have three or a flippy thing that does all three: 5, 10, 15  The weight isnt generally thought of as a safety but it works as one, letting loose excess pressure.
Gauge - Again not usually called a safety, but you watch the thing.  If it starts going above what your weight should allow then something is wrong.
I think the main way people get into trouble with modern pressure canners is when they use them to cook food and do not properly clean the venting holes.  If food gets up in there, sits n gets hard, you can run into problems.  But failing all three measures being disabled it is a fairly safe practice.
Your local extension office probably offers free classes and safety inspections.
Click to expand...
Fantastic post Ajdrew was about to post something very similar been canning and pressure canning for many years never had an issue nice post very well done brother!!! :)
socalgardengal said:
I was reading a thread earlier about what you do with all the hot peppers everyone grows and someone talked about making puree and canning it. I was planning on canning this year but thought I could just do a water bath. I'm glad I asked. I want to do roasted peppers, salsa and tomato products..ketchup, paste and pasta sauces. So I'm going to learn canning and also want to start a few ferments. Great wealth of info here on both subjects :)
Click to expand...
Hey socalgardengal!! Fear not my friend the process is so simple and as long as you purchase quality equipment no worries!!!! Been pressure canning since I was a child very easy never had any problems!! :)
One try and your hooked lol!! Better safe than sick!! Bad karma to get a friend or family member sick :(.
I'm sure if you give it a try you'll lose that fear instantly!! It's fun :) most KETCHUP and tomato sauce should be pressure canned.
CHEERS and stay cool.
article-1314962-028cfa470000044d-377_308x374.jpg
 
Upvote 0 Downvote
I guess I should just jump in with both feet. It will give my mom and I something to do. She retires this year. She can do the pressure canner and I'll watch way out in the backyard LOL :) JK...I'll go get a Ball book this week. Any other resources I should check out? Thanks everyone
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top