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Does this seem like a reliable/safe recipe for home canning?

c
cpilgrim84 Jul 16, 2010 07:52 PM

Ugh, the travails of home canning! I've got more peppers than I know what to do with. I've already made more pepper jelly than I really can use/get rid of. So, I'm thinking....pepper relish? I haven't been able to find a recipe that is authorized, other than this one, from UF:

http://edis.ifas.ufl.edu/he299

Whadya think? Does it sound safe? Lots of onions, but also lots of sugar and vinegar too, eh?

Yesterday I got halfway through a batch of homemade pepper mustard and then found out it was insufficient for home canning-- so now I've got a ton of that in the fridge....! This time I don't want to waste anything!

  1. chefj Aug 6, 2010 05:10 PM

    Yep. totally safe. High acid content and refrigeration cover it for the short term and "Caution: If extended storage is desired, this product must be processed." covers the long term.

    1. r
      Robertinflag Aug 6, 2010 05:04 PM

      It looks like it will be on the high acid side, meaning good for water bath canning. You can contact them or ask a local extnesion office for their opinion. You can send the recipe tot he AZ extension at www.extension.org/ask. They get back within the day with excellent advice. Also, check out Lisa Rayner's new book on safe canning, called The Natural Canning Resource Book (http://lisarayner.com/).
      Home canning can be a blast! Have fun with those peppers! I'm off to make blackberry jam and chutney!!

      1. JoanN Jul 17, 2010 03:22 PM

        Have you thought about making corn relish? I used to be able to buy it but it no longer seems to be available and I just love the stuff. The main ingredient, obviously, is corn. But most recipes use both red and green peppers as well. This isn't a recipe I've tried, but it's very similar. I put up a bunch of it this time of year.

        http://www.countryliving.com/recipefi...

        1. d
          dfrostnh Jul 17, 2010 05:09 AM

          Do you have freezer space? I simply cut peppers into strips and put in freezer bags. No need to blanch. Green or red do great. I use them in winter for recipes that call for sauteed peppers.

          1. m
            morwen Jul 17, 2010 01:12 AM

            That's a perfectly safe recipe for water bath canning.

            1 Reply
            1. re: morwen
              bushwickgirl Jul 17, 2010 03:38 AM

              Agree completely.

            2. c
              cpilgrim84 Jul 16, 2010 07:53 PM

              Also, if anyone knows of a place where all USDA approved canning recipes are located, let me know. As a DAWG myself, I am familiar with the UGA site and of course the Bell site, but their recipe searching is a little difficult.

              2 Replies
              1. re: cpilgrim84
                kpzoo Jul 16, 2010 08:08 PM

                > Also, if anyone knows of a place where all USDA approved canning recipes are located, let me know.

                How about here:

                "The links below will lead you to online versions of USDA canning approved canning methods from the 1994 USDA Complete Guide to Home Canning."

                http://foodsafety.psu.edu/canningguid...

                I'm a real canning neophyte, so I won't give you an opinion on your specific recipe above - but hopefully someone else can! ->pun intended ;-)

                1. re: kpzoo
                  m
                  morwen Jul 17, 2010 01:15 AM

                  All the links on the above PSU site go directly to the UGA site

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