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

[zxcvbob]

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

[The Joneses]

"zxcvbob" <zxc...@charter.net> wrote in message
news:7me61tF...@mid.individual.net...

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

[Melba's Jammin']

In article <7me61tF...@mid.individual.net>,
zxcvbob <zxc...@charter.net> wrote:

http://www.extension.umn.edu/distribution/nutrition/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

[jimnginger]

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.