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Thread: I've been doing it wrong (and a story)

  1. #1
    zxcvbob Guest

    Default I've been doing it wrong (and a story)

    Wife bought a half a bushel of tomatoes to can and asked me for a salsa
    recipe. I gave her my USDA recipe; told her it was deceptively simple,
    so read it through before she starts. And I got out the small boiling
    water bath canner (speckled blue Granite Ware with a wire rack, and a
    big chip in the bottom from dropping it and a dent in the lid; you know
    the one)

    I got home from work yesterday (about 7:00) and she had scalded ALL
    those tomatoes and had peeled enough for one batch and it was in the
    biggest stainless pot ready to ladle into jars. "I thought you'd like
    to do the canning part. Oh, and the recipe says pint jars but I want to
    use quarts" and she start scooping it into quart jars. Sigh. Every
    large bowl or stockpot that we own was dirty or full of
    need-to-finish-peeling tomatoes, and she leaves because she is working.

    I wolfed down a sandwich and proceed to clean up enough of the mess so
    there's room to work. Got out a big canner, took the lids off the jars
    and simmered them, wiped the tops of the jars, and did that BWB thing
    for 25 minutes (recipe just says 15 minutes for pints) Meanwhile she's
    bringing bowls of tomatoes back "so you can make a batch of that hot
    stuff you like" I started peeling tomatoes... Measured out 5 pounds,
    then got me a beer. It's getting pretty late. We have plenty of onions,
    but not enough fresh peppers. I got some jalapeños out of the deep
    freeze, and between them, the storebough jalapeños and a couple of bell
    peppers, I have enough. So I chopped everything up and cooked it, found
    enough pint jars and lids, and canned 8 pints.

    *HERE COMES THE DOIN' IT WRONG PART*
    It's kind of amazing that using the same recipe and basically the same
    ingredients hers is very mild and mine is firey hot. The recipe calls
    for 2 pounds of peppers, and it says to roast and peel the peppers if
    necessary, and remove the caps and seeds. I've been weighing out 2
    pounds of chopped peppers. D'oh! The 2 pounds in the ingredient is
    supposed to include the caps, seeds, stems, blemishes, and skins, which
    are discarded! (I actually use the seeds from green jalapeños or
    serranos.) At most it's probably supposed to be 1.5 pounds of prepared
    peppers, and likely closer to one pound. No wonder mine is too hot and
    looks like it has too much peppers.

    I had to run to Walmart and buy more peppers and onions and lids. I
    didn't get to bed until 2:00. She's working on salsa again today and I
    have no idea what to expect when I get home, but at least I won't be
    blindsided this time.

    --
    Bob

  2. #2
    zxcvbob Guest

    Default Re: I've been doing it wrong (and a story)

    zxcvbob wrote:
    [snip]
    > The recipe calls for 2 pounds of peppers, and it says to roast and
    > peel the peppers if necessary, and remove the caps and seeds. I've
    > been weighing out 2 pounds of chopped peppers. D'oh! The 2 pounds in
    > the ingredient is supposed to include the caps, seeds, stems,
    > blemishes, and skins, which are discarded! (I actually use the seeds
    > from green jalapeños or serranos.) At most it's probably supposed to
    > be 1.5 pounds of prepared peppers, and likely closer to one pound.
    > No wonder mine is too hot and looks like it has too much peppers.


    Last night I chopped a pound of poblano peppers. They weighed 16.6
    ounces whole, and 14.5 ounces chopped with the seeds and stems and bad
    spots removed. So it does make a difference, but not nearly as much as
    I thought yesterday.

    Bob

  3. #3
    Kathi Guest

    Default Re: I've been doing it wrong (and a story)

    On Thursday, September 20, 2012 9:32:42 AM UTC-4, zxcvbob wrote:
    > zxcvbob wrote:
    >
    > [snip]
    >
    > > The recipe calls for 2 pounds of peppers, and it says to roast and

    >
    > > peel the peppers if necessary, and remove the caps and seeds. I've

    >
    > > been weighing out 2 pounds of chopped peppers. D'oh! The 2 pounds in

    >
    > > the ingredient is supposed to include the caps, seeds, stems,

    >
    > > blemishes, and skins, which are discarded! (I actually use the seeds

    >
    > > from green jalape�os or serranos.) At most it's probably supposed to

    >
    > > be 1.5 pounds of prepared peppers, and likely closer to one pound.

    >
    > > No wonder mine is too hot and looks like it has too much peppers.

    >
    >
    >
    > Last night I chopped a pound of poblano peppers. They weighed 16.6
    >
    > ounces whole, and 14.5 ounces chopped with the seeds and stems and bad
    >
    > spots removed. So it does make a difference, but not nearly as much as
    >
    > I thought yesterday.
    >
    >
    >
    > Bob


    more beer, Bob

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