Are these 2 recipes safe?

15 years ago

Can anyone tell me if these fav recipes are safe?

Hot Pepper Jelly

l 1/2 cups seeded, chopped red peppers

1/4 cup chopped canned jalapeno peppers

1/1/2 cups white vinegar

6 1/2 cups granulated sugar

6 oz. liquid pectin

Combine chopped peppers and vinegar in blender. Blend smooth. Pour into large pot. Add sugar. Heat on medium-high and stir until sugar dissolves. Bring to a boil. Boil for 3 minutes. Stir in pectin. Return to a full rolling boil on high. Boil hard for 1 minute. Remove from heat. Skin off foam. Pour into hot sterilized jars to within 1/4 inch. Seal. Process 10 minutes.

Golden Mustard Pickles

4 cups small onions

l cauliflower

1/2 cup flour

2 1/2 cups white sugar

2 tbsp. tumeric

2 tbsp. celery seed

1/2 cup dry mustard

l quart vinegar (3 cups vinegar and l cup water)

Prepare vegetables. Put into cold brine overnite (1/2 pickling salt to 4 cups water). Drain vegetables and prepare a sauce of other ingredients, first mixing mustard to a thick paste with a little cold vinegar. Combine together and cook until thick, then add vegetables and cook slowly for about 15 minutes. Seal and process for 10 minutes.

Thanks alot in advance for any help with these recipes.

seaglassgirl

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Comments (6)

digdirt2
15 years ago
The jelly one should be fine. There is enough vinegar for the amount of low-acid veggies - close, but enough.

The mustard pickles one is debated. Technically speaking, no flour is allowed in any recipe but this one does get made by some anyway and the recipe has been vetted by those in the know in the past. Personally, I wouldn't make it but browse through all the previous discussions on this recipe I linked below before you decide.

Dave

Here is a link that might be useful: Mustard Pickles discussions
melva02
15 years ago
I would be worried that the jelly won't have much flavor since it has no other fruit and peppers aren't very juicy. Seems like the main ingredients are sugar and vinegar. I don't know, I've never made jelly with just peppers before, maybe that's a good recipe.

Melissa
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How did the texture/consistency end up? Is it runny/soupy or very thick? Canned salsa is supposed to be soupy, not thick for proper heat penetration. My main concern with the recipe is that is a very small amount of liquid brine which compared to all the solid ingredients so the density may be an issue. 2 cups of liquid to approx. 8 cups of solids. It has a safe level of vinegar to water, just not much of it. But the crucial point is the ripeness of the mangoes. The USDA guidelines make a point of saying: If a recipe calls for green or unripe mango, do not use ripe mango. This will result in changing the final acidity of the mixture and potentially unsafe canned salsa. Compare this recipe with the approved Mango Salsa recipe (scroll down to pg. 12-13 in the USDA link below. As with any recipe from an unapproved source, it is your choice. Dave Here is a link that might be useful: NCHFP - Sensational Salsas
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I'd like to chime in on the safety of this recipe: I believe it to be perfectly safe. The recipe as written includes 6 pounds of high acid fruit (apples + quince), which, according to the Ball Book, is about 20 cups. Compare that to approximately 2 cups of low acid veg (garlic, ginger, peppers) and the recipe even without added vinegar would be safely acidic: I've made many chutneys, salsas and tomato sauces straight out of the Ball Book that had a much higher ratio of low acid:high acid ingredients. The addition of 2 cups of vinegar makes the recipe even more acidic and certainly is enough to counteract the 3 tbsp of vegetable oil. If you remain unconvinced, consider Hitchhiking to Heaven's recipe for marinated red peppers, developed by Eugenia Bone and vetted by the MFP program at UC Davis: http://hitchhikingtoheaven.com/2010/10/pimientos-rojos-marinated-roasted-red-peppers.html That recipe contains a full cup of olive oil, 4 pounds of low-acid vegetables, yet only 3 cups (2 cups vinegar + 1 cup lemon juice) of acidic ingredients. There is also Marisa's post at Food in Jars, on the safety of including small amounts of oil in canning: http://www.foodinjars.com/2011/11/canning-101-is-it-safe-to-can-products-that-contain-some-oil/ And finally, as Shae suggests in her marinated pepper post, you can always contact your state co-op extension office if you are unsure about the safety of any recipe: http://www.csrees.usda.gov/Extension/ Full disclosure: I know Shae of Hitchhiking to Heaven and she is not only part of my online canning/preserving community, she is a friend. I encourage every preserver to confirm the safety of any canning recipe, whether published or online, for themselves, but it is important to make sure you have all the facts at hand before you deem a tested recipe "unsafe", especially in a public forum.
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ksrogers
15 years ago
The use of a more stable tickener, as opposed to flour is required. Clear Jel is the proper thickener, but use care, as it has a fater and more thickening power compared to flour. I made mustared pickles a few years back and found the vinegar in the sauce to make the vegetables shrink. The jars were originally packed tight with veggies, and then the mustard sauce. After a process and opened, the sauce was a bit too much compared to the original veggy filling. For my mustard pickles, I also add wholee small boiling onions, and a few dried sweet red pepper pieces for color.

Amount of salt?? (1/2 pickling salt to 4 cups water), doesn't tell me much. Of course pickling cukes are also necessary and are in small chunks.
seaglassgirl
Original Author
15 years ago
ksrogers - It should say 1/2 cup pickling salt. When you say pickling cukes are necessary do you mean you prefer it that way or should I put them in? The original recipe calls for 4 cups of cukes but I omitted them because I don't care for them in this recipe. I will use Clear Jel from now on - thanks.
melva02 (Melissa) I hope you try this recipe. It was the first thing I canned and friends and family love it. In fact they rave about it. I make at least 4 dozen at year and always run out. It does seem funny as you say with just red peppers, sugar and vinegar but on a cracker with philly or on toast it's out of this world.
Please keep the comments coming. This forum has really opened my eyes up to the dangers of unsafe recipes and canning practices and at the same time encouraged me to continue canning with such interesting recipes like raspberry chocolate jam!!!
lol seaglassgirl
ksrogers
15 years ago
I suppose you could omit the cukes, but usually most mustard pickles do use pickling cukes. Yours is golden and maybe the green of pickling cuke skins is something you may not want. However, you only have two veggies, cauliflower and onion. Not much texture with those two alone. I love pickling cukes and prefer these over those waxy green tough skinned cukes you see in stores. The picklers are nice and crisp and have a firm crunchy texture, as their skins are left on. I like the Colemans mustard powder. It must be allowed to sit a few hours to get the flavor to 'bloom'. Its 'blah' tasting if just added to the recipe and tasted without that necessary waiting (bloomimng) time. Additionally you could substitute a bit of the white distilled vinegar and use some cider vinegar too. That will reduce the harsh acid flavor and give you a mellow taste. In your golden recipe, you could substitute the cukes with celery too. Many variables and most are not going to change its safety much. I would use a lot less Clear Jel compared to flour, a sauce could set up so thick it could be cut with a steak knife is too much if it were used instead of flour. It may be that if you like to offer variety you could add cukes to a few jars. I bet many people like cukes in this. One final note, there are also sweet yellow bell peppers which can be used. A touch of garlic can also give interesting taste. For me, it cannot have sugar, as I use Splenda instead, and a 2.5 cups of Splenda is way too much sweet, when mixed with vinegar. The two in combination tend to enhance the sweetening of Splenda when its mixed with vinegar.
melva02
15 years ago
Seaglassgirl, thanks for the info on the pepper jelly. This year I'm going to make Carol's sweet and hot confetti jelly but I will file your recipe for next year. I don't really like sweet pickles, so the sugar-vinegar combination reminded me of that. Glad you found a good recipe!

Melissa

Are these 2 recipes safe?

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Are these 2 recipes safe?

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