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Thread: The recipe says pint jars, I have quarts...

  1. #1
    zxcvbob Guest

    Default The recipe says pint jars, I have quarts...

    The picante sauce recipe that I like, from the USDA, only gives
    processing time for pint jars (hot pack, then BWB for 15 minutes). I
    actually eat picante sauce by the quart, and I'm overrun with empty
    quart jars right now for some reason and out of pints.

    I'm guessing the processing time for quarts should be 20 minutes, and
    so just for a little insurance I should go 25 minutes. Does this
    sound about right? It wouldn't hurt this stuff to process it for 30
    to 35 minutes because it's already cooked to death...

    There's enough lemon juice and vinegar that I'm not worried about
    safety; I just don't want a jar or two to go off and have to throw it out.

    Maybe I should just go to Big Lot's and buy a case of pint jars. :-)

    Bob

  2. #2
    The Joneses Guest

    Default Re: The recipe says pint jars, I have quarts...

    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > The picante sauce recipe that I like, from the USDA, only gives processing
    > time for pint jars (hot pack, then BWB for 15 minutes). I actually eat
    > picante sauce by the quart, and I'm overrun with empty quart jars right
    > now for some reason and out of pints.
    >
    > I'm guessing the processing time for quarts should be 20 minutes, and so
    > just for a little insurance I should go 25 minutes. Does this sound about
    > right? It wouldn't hurt this stuff to process it for 30 to 35 minutes
    > because it's already cooked to death...
    >
    > There's enough lemon juice and vinegar that I'm not worried about safety;
    > I just don't want a jar or two to go off and have to throw it out.
    >
    > Maybe I should just go to Big Lot's and buy a case of pint jars. :-)
    >
    > Bob


    In making salsa like that, plenny of vinegar, I'd just add 5-10 min.,
    depending on altitude.
    Edrena



  3. #3
    Melba's Jammin' Guest

    Default Re: The recipe says pint jars, I have quarts...

    In article <[email protected]>,
    zxcvbob <[email protected]> wrote:

    > The picante sauce recipe that I like, from the USDA, only gives
    > processing time for pint jars (hot pack, then BWB for 15 minutes). I
    > actually eat picante sauce by the quart, and I'm overrun with empty
    > quart jars right now for some reason and out of pints.
    >
    > I'm guessing the processing time for quarts should be 20 minutes, and
    > so just for a little insurance I should go 25 minutes. Does this
    > sound about right? It wouldn't hurt this stuff to process it for 30
    > to 35 minutes because it's already cooked to death...
    >
    > There's enough lemon juice and vinegar that I'm not worried about
    > safety; I just don't want a jar or two to go off and have to throw it out.
    >
    > Maybe I should just go to Big Lot's and buy a case of pint jars. :-)
    >
    > Bob


    http://www.extension.umn.edu/distrib...on/DJ1097.html

    Check the recipe for the (Minnesota) Tomato Mixture. In a nutshell it
    says to process pints for 40 minutes and quarts for 50 minutes.
    Since your salsa is probably made of tomatoes, peppers, and onions, I'd
    probably do the quarts for 50-60 minutes. That's not very scientific, I
    know, but it's what I'd do.

    Check the pressure canning referenced times on the page, too.

    My fi'ty cents worth.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
    10-30-2009

  4. #4
    jimnginger Guest

    Default Re: The recipe says pint jars, I have quarts...

    On Nov 16, 3:37*pm, zxcvbob <zxcv...@charter.net> wrote:
    > The picante sauce recipe that I like, from the USDA, only gives
    > processing time for pint jars (hot pack, then BWB for 15 minutes). *I
    > actually eat picante sauce by the quart, and I'm overrun with empty
    > quart jars right now for some reason and out of pints.
    >
    > I'm guessing the processing time for quarts should be 20 minutes, and
    > so just for a little insurance I should go 25 minutes. *Does this
    > sound about right? *It wouldn't hurt this stuff to process it for 30
    > to 35 minutes because it's already cooked to death...
    >
    > There's enough lemon juice and vinegar that I'm not worried about
    > safety; I just don't want a jar or two to go off and have to throw it out..
    >
    > Maybe I should just go to Big Lot's and buy a case of pint jars. *:-)
    >
    > Bob


    I would do this picante sauce for the same time I do Annie' Salsa in a
    hot water canner.
    That time is 15 minutes for pints and 20 minutes for quarts.
    I do add 1/2 tsp. of citric acid to each quart to make sure the acid
    level is high enough.
    Hope this helps - Jim in So. Calif.

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