Water Barh Canned Salsa
I followed an approved recipe for salsa. The recipe estimated a,yield of 6 pints. I doubled the recipe but wound up with 21 pints. I dobled all of the ingredients including fresh lime juice and vinegars. Because I ended up with so many more pints, should I be concerned with the avidity level?
Carroll County Maryland
Hi Thank you for your question.
Did your approved recipe from the National Center for Home Food Preservation, or USDA's Complete Guide to Home Food Preservation (rev2015) say in the directions that you could double the recipe? If not, making two single batch recipes is the recommended method vs doubling a recipe. I would check the recipe and see what it said.
Our food preservation website: https://extension.umd.edu/foodpreservation, and the National Center for Home Food Preservation website may be useful for future reference: https://nchfp.uga.edu/ and the USDA guide #1 and #3 (tomato specific) https://nchfp.uga.edu/publications/publications_usda.html
If you have any additional questions feel free to email me.
1) is the Ball Blue book a trusted resource,?
2) I pressure canned raw packed whole kernel corn for 55 minutes without blanching.? Is it safe to consume?
Thank you for your question, my response is in Bold.
1) is the Ball Blue book a trusted resource,? Right now we Recommend the National Center for Home Food Preservation and the USDA's Complete Guide to Home Canning (rev2015).
2) I pressure canned raw packed whole kernel corn for 55 minutes without blanching.? Is it safe to consume? We would recommend following a tested recipe, coming from either of the above resources: https://nchfp.uga.edu/how/can_04/corn_kernel.html
In general, blanching will improve the product quality and safety.