Is this recipe safe?
10 years ago
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Is this recipe safe to keep in the fridge?
Comments (5)The current recommendation for chopped garlic in oil is 1 week, so it's best to make in small batches or freeze the remainder in that case. As for the garlicky mayonnaise, mayonnaise (i.e. the commercial variety) is actually an acidified product. People are always worrying about the mayonnaise in potato salads at picnics, when the culprit in food poisoning is far more likely to be the boiled eggs. So my recommendation would be to make smaller batches you could consume in a couple of weeks. I would not make mega-jars and leave it there for six months. Also, do check the internal temperature of your refrigerator. A lot of people run into problems because it's warmer than they think. Carol...See MoreBon Appetit Pickled Corn recipe safe??
Comments (3)I initially thought it would be OK as a refrigerated relish and assumed that's what it was. I never even considered it as a canning recipe. Unfortunately, the directions are very unclear and I can see the potential for a novice to err in a number of ways. For example, seal has a very specific meaning to a canner, but it can also mean merely to cap with a lid. Carol...See Moreis this ketchup recipe safe?
Comments (3)This is the recipe from KatieC that I have, which does have vinegar in it (and it's excellent): Smoky Chipotle Ketchup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lbs. ripe tomatoes -- coarsely chopped 1 large onion -- finely chopped 1 large poblano chili -- finely chopped 2 jalapeno chilies -- coarsely chopped 4 canned chipotle chilies -- (2-5) chopped 1/2 cup cider vinegar 1 cup dark brown sugar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. black pepper 1 1/2 tsp. salt Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth. Puree in a food processor or food mill, or use a stick blender. Strain through a sieve if desired. Bring to a boil and simmer until quite thick and dark brownish red. Store in the refrigerator for up to 1 month, or process in a boiling water bath: 15 minutes at 0-1000 ft., 20 minutes at 1001- 6000 ft. and 25 minutes above 6000 ft....See MoreChow-chow recipe safe?
Comments (2)I'm not necessarily wanting to reduce the onions in this for taste, I was just comparing recipes and the family recipe uses 4C of onions, NCHFP uses only 2. Family recipe uses 4C bell peppers PLUS some jalapenos (my dad doesn't like many), NCHFP uses 3C, I could reduce the peppers as well and as I said make the NCHFP recipe but omit the cauliflower. I was questioning whether basically subbing 2C of onions and 1C of peppers for 3C of cauliflower (and 2C of green tomatoes) was safe, b/c that's what it seems has been done (as well as slightly increasing salt, vinegar, and increasing sugar to taste). We always say "sub like for like" and I would think that water activity is much different for cauliflower than onions/peppers, and of course green tomatoes are more acidic. I shouldn't have asked "too many onions?" but "too many onions, peppers?" (I did say I was concerned about onions and peppers, I know sugar isn't an issue) and again I was wondering if the main problem might be water in the pot diluting the vinegar - this is supposed to make 8 pints, the NCHFP recipe makes only 4, and starts out with only 2C more veggies. All 3 NCHFP relishes using cabbage are *drained* and the family recipe is not. Since the yield is so much more in the family recipe, does that mean that there are 2.75 pints more water in this recipe that didn't get drained out? I'm concerned about the pH of the jars my parents receive. This post was edited by ajsmama on Sun, Oct 5, 14 at 9:37...See More- 10 years ago
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