Canning/preserving question

Gigervamp

Ah, did you pressure can it then?

moments_of_sanity

Thank you for the link, that is really useful :beer:

My jam maker thingy pressurises the jars completely, I used the small kilner type jars which have the seals and metal holders on (as per my picture earlier) and I can open the metal fastening and the lids are completely secure and don't come undone even if you lift them by the lids. The Dolmio jars have the popper top and you can't pop the top on them either.

Looks like I should have peeled them first though, might have to start again! :eek:

Mojisola

moments_of_sanity wrote: »

You do need to sterilise the jars, lids and seals properly but according to this site, it is possible to preserve in water.......

http://www.pickyourown.org/canningpeppers.htm

The Silvercrest machine only heats up to 100 celsius and that web page says that low acid veg needs to be heated to 240 fahrenheit which is 115 celsius. Are you sure your peppers are going to be safe to eat?

moments_of_sanity

Hmmmm, that's a very good point. Having looked at the link Gingervamp posted, I can't see that it gives you a temperature.

Think I need to read the whole document and decide from there........

Mojisola

moments_of_sanity wrote: »

You do need to sterilise the jars, lids and seals properly but according to this site, it is possible to preserve in water.......

http://www.pickyourown.org/canningpeppers.htm

moments_of_sanity wrote: »

Hmmmm, that's a very good point. Having looked at the link Gingervamp posted, I can't see that it gives you a temperature.

Think I need to read the whole document and decide from there........

This is from the link you gave -
Pressure canning is the only safe method for home canning (low acid) vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.
Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.
Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.

moments_of_sanity

Mojisola wrote: »

This is from the link you gave -
Pressure canning is the only safe method for home canning (low acid) vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.
Clostridium botulinum is the bacterium commonly found in vegetables and meats. It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.
Do not process (low acid) vegetables using the boiling water bath because the botulinum bacteria can survive that method.

I didn't process the peppers using the boiling bath water method but need to look at the temperature of the canner because it may not be high enough. Jam sets in the canner at about 85 degrees but peppers look like they need a lot hotter :eek:

Mojisola

Botulism is very rare now because our bought food is prepared to high standards. Home canning never really caught on in the same way here as it did in the USA - homesteaders had to be fully self-sufficient whereas in the UK no-one was very far from a market.

Canning is a very different skill from jam, chutney or pickle making.

A bit jokey but useful info -
https://www.nwedible.com/wp-content/uploads/2013/07/botulism3.pdf

moments_of_sanity

Aaarrgghhhh, my brain hurts! Having watched another couple of videos re canning and reading a few documents, the information differs hugely. A woman on youtube who grows and cans her own food just puts the peppers in the jars, unpeeled and leaves them in the boiling water for 10 mins.........

Cuppa coffee, biscuit and more research needed me finks! :rotfl:

moments_of_sanity

Mojisola wrote: »

Botulism is very rare now because our bought food is prepared to high standards. Home canning never really caught on in the same way here as it did in the USA - homesteaders had to be fully self-sufficient whereas in the UK no-one was very far from a market.

Canning is a very different skill from jam, chutney or pickle making.

A bit jokey but useful info -
https://www.nwedible.com/wp-content/uploads/2013/07/botulism3.pdf

Thank you for the link, don't think I like the idea of the Iron man suit! :eek:

Gigervamp

Lol, that's why I've never tried it! I just stick to jams and chutneys.