condiment Salsa Lady or whoever else knows: Is there a pH requirement for pressure canning

[Jeff H]

Like the title says. If I buy a pressure caner, what can I can <-- that just sounds clumsy. Does it vary by pH?
 
Just looking through the newly posted harissa recipe, I got to thinking that there are tons of ajvar, chutney, harissa, adobo, mole and enchalada sauces that I make but but you can only keep them for a week or two in the fridge because they all have too high of a pH to waterbath can.
 
 
If I buy a pressure caner, can I really preserve these sauces that way. Boy that would be handy to make a gallon of adobo sauce once a year and just pull it out of the pantry when I needed it.

 

[Brain Strain Pepper Head]

No, additional acid is not absolutely required for pressure canning. The existence of low acid commercial canned products such as chicken broth demonstrates that acid is not absolutely required when pressure-canning. Processing for a sufficient time at a high enough temperature/pressure will render the food safe for storage. http://www.growingagreenerworld.com/how-to-can-vegetables-safely/

 

[beerbreath81]

If I buy a pressure caner, can I really preserve these sauces that way. Boy that would be handy to make a gallon of adobo sauce once a year and just pull it out of the pantry when I needed it.

PH will tell you when you need to use pressure canning techniques over traditional water bath. Low Acid foods need to be processed @ 240 degrees F so the only way to achieve this is with a pressure canner. Also to note pressure canner and pressure cooker is NOT the same thing. Your remark "Boy that would be handy to make a gallon of adobo sauce once a year and just pull it out of the pantry when I needed it" know that once you open it it will either need to go into the fridge or reprocessed again.
 
download/print this PDF, its a step by step on how to pressure can, this is the one I generally refer back to.
http://www.freshpreserving.com/tools/steps/low-acid-foods.aspx

 

[Jeff H]

Understood beerbreath. My intent would be to can it in 8 or 16 ounce jars. Thanks for the link. You too BSPH. 

 

[salsalady]

Beerbreath and Pepper Head took care of that pronto!    
 
I'll just add, any food item can be pressure canned and it will be shelf stable and safe.  Think meats, fish, green beans etc.  They have a very high pH and zero acid content.  Making a big batch of mole, chili, adobo, anything like that, and pressure canning it is an excellent way to make life easier for your self and your family. 
 
Also, if you have room, the sauces can also be frozen.  That takes up valuable freezer space and eventually run the risk of getting freezer burn.  Canned items are considered good for 2 years, but most people think that 3 years is OK.     

 

[Jeff H]

Thanks for the confirmation Ann. 
 
The part I was having trouble with is that when I read the Ball canning website, it kept talking about having an approved recipe. I don't have approved recipes for the things I want to pressure can, that is why  think I want a pressure caner. 
 
 
The moral of this thread: take it to 240-250 degrees. Kill everything that could possibly live in there. Be happy with your sauces for the next two years. 
 
Did I get that all right?
 
With the lack of an approved recipe, I would think 20 minutes would be enough to get the whole pint jars up to temp. Anyone care to comment about if that is enough time?

 

[beerbreath81]

The part I was having trouble with is that when I read the Ball canning website, it kept talking about having an approved recipe. I don't have approved recipes for the things I want to pressure can, that is why  think I want a pressure caner. 
When they say "approved recipe" they are wanting you to go to thier recipe index.  Or find a reputable source for recipe.  Looking at it I couldnt find one for what you are looking for. I generally only use the pressure canner for simple vegetables...beans, corn, peas and carrots. So the recipes Ball provides have worked for me in the past.  Its been a few years since I busted out the pressure canner but if I remember right the pressure canner you buy will have a cooking chart with it. I have a presto so here is theirs.  I have never done a paste before so someone who has can correct me if needed but, they do have a recipe for canning roasted peppers, I would think this would suffice for you.....Or maybe one for tomato paste.
http://www.gopresto.com/recipes/canning/vegetables.php
 
The moral of this thread: take it to 240-250 degrees. Kill everything that could possibly live in there. Be happy with your sauces for the next two years. Yup
 
With the lack of an approved recipe, I would think 20 minutes would be enough to get the whole pint jars up to temp. Anyone care to comment about if that is enough time?
See recipes from Ball, National Center for Home Canning, or one provided above to get time and psi.
 
PS...I have stole your salsa recipe...that sheet looks tasty. How did it turn out?
http://thehotpepper.com/topic/42508-now-its-puree-time-love-the-fall-harvests/
 

 

[Jeff H]

Appreciate all the info Beerbreath. This sounds like something I want to do.
 
Regarding the salsa, it is very tasty but a little watery. The Ball recipe warned against reducing the liquid concentration so I left it as is since I just water bath canned it but if I had to do it over again, I would reduce the liquid and pressure can it instead. Other than the liquid, (which you can just pour off when opened) we are going through it very quickly. Next year, I will make twice that amount, maybe more.