Need Comment Low-temperature Pasteurization Treatment
Stephen L. Dotson
I tried the low-temperature Pasteurization Treatment in canning my last
pickled peppers.
I processed the quarts with the usual method except lowered the temperature
to the range 180-185 F. I monitored the temperature through the entire 30
minutes the peppers were processed.
Results: POOR peppers were very mushy, not crisp!
I processed the pints with the usual method except lowered the temperature
to the range 180-185 F. I monitored the temperature through the entire 15
minutes the peppers were processed.
Results: POOR peppers were very mushy, not crisp!
I have tried the boiling water bath method as in the recipe for "Hot
Peppers".
I processed the pints as the recipe calls for, and kept the water boiling at
212 F. I processed the pints for exactly 10 minutes.
Results: POOR peppers were very mushy, not crisp!
As for me the product is just not acceptable to me. I will return to my
tried and true way of;
1. Preparing 3 parts 5% vinegar to 1 part water, bringing solution to 185 F.
2. Preparing water bath canner, by heating water to 185 F.
3. Packing peppers in hot sterile jars.
4. Pouring 185 F pickling solution in the packed jars to with in 1/2 inch,
and sealing.
5. Processing quart jars for 6 minutes, starting to time when the water bath
reads 185 F.
Results: Excellent peppers are crisp, like the ones store bought!
If anyone else has a better way, of canning quality banana, and Hungarian
peppers, please let us know! I have included previous conversations.
Thanks
Stephen
Stephen L. Dotson <NOSPAMs...@mindspring.com> wrote in message
news:7psp0k$mfv$1...@nntp3.atl.mindspring.net...
Just reporting what I found at USDA Home canning site.
I am going to adjust my temperature to 180-185 F as recommended, but mine
came out crisp up to 190 F.
I have been processing for six minutes for years, with no problem. Remember
the solution is 2/3 vinegar 1/3 water. The vinegar keeps the product.
Long ago I got my original 180-190 F from;
page 6, Canning, Method of canning, in "Canning Freezing & Drying", Lane
Publishing Company., Menlo Park, California 1981
ISBN 0-376-02213-2
Library Of Congress Card # 80-53480
In the book, the temperature range of 180-190 F is considered, simmering
hot, and the correct temperature for "The water bath method". The water
bath method, should only be used on fruit, tomatoes, and pickles (acid
foods), otherwise use "The steam pressure method", for all other vegetables
(low-acid vegetables), meat, poultry, and fish.
The Heinz Vinegar recipe calls for 10 minutes processing in "Boiling Water
Canner".
I will however increase my time to 30 minutes, while keeping the temperature
between 180-185 F. I will try this method on a few quarts and let the group
know how the peppers came out, crispy or not.
Thanks
Vicky Shaw <vick...@home.com> wrote in message
news:37B6368F...@home.com...
"Stephen L. Dotson" wrote:
>
> From USDA Home Canning Guides - Guide 6, Pg. 6-1
>
> http://www.ext.usu.edu/publica/foodpubs.htm
>
> Low-temperature Pasteurization Treatment
>
> The following treatment results in a better product texture but must be
> carefully managed to avoid possible spoilage.
>
> Place jars in a canner filled half way with warm (120 to 140 F) water.
>
> Then, add hot water to a level 1 inch above jars. Heat the water enough to
> maintain 180 to 185 F water temperature for 30 minutes.
>
> Check with a candy or jelly thermometer to be certain that the water
> temperature is at least 180 F during the entire 30 minutes.
>
> Temperatures higher than 185 F may cause unnecessary softening of pickles.
>
> Caution: Use only when recipe indicates.
But in your post for crisp peppers you claimed that 6 minutes was safe.
This says 30 minutes.
Vicky
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