I have found many tested recipes for salsa using the boiling bath method, but I would prefer to use my pressure canner. Can a pressure canner be used? If so,
how would I figure out the time and pressure to process?
converting BB recipe to pressure canner
| Author | Comment | ||
|---|---|---|---|
 Tinychicken |
converting BB recipe to pressure canner |
Lead | |
|
Posts: 1 (06/18/09 07:49:30) |
Joan
Near Corvallis in Western Oregon |
||
|
mcnerd |
|||
|
Posts: 84 (06/18/09 08:14:40) |
Sorry, recipes should be followed EXACTLY and processing in the high pressure and temperatures of a pressure canner could have unsatisfactory results. Stick
with the canning method called for. It is also not safe to "guess" times to do things differently. Sorry.
If you absolutely positively feel you must process in a pressure canner, submit the question in an email to the National Center for Home Food Preservation (http://www.uga.edu/nchfp/index.html), referencing the published recipe, and they might be able to give you a more complete answer. Tomatoes do well being pressure canned, but the issue is all the other ingredients and the recipe as a whole.
Support Botulism: Prepare your food in an open kettle and seal.
|
||
Quick Reply
CanningPantryForum.com is owned & operated by Highland Brands, a Limited Liability Corporation of Utah, USA.
Highland Brands Phone: (800) 285-9044 Fax: (435) 245-0104 Email:
Shopping Site Home: http://www.CanningPantry.com
Forum Home: http://www.CanningPantryForum.com
