Hi,
I just purchased a pressure cooker to preserve some Caponata for Christmas.
I have never canned anything so this is all new to me. Can anybody tell me an acceptable pressure & cooking time for 6 pints? Is there a general rule for cooking times? example- low acid foods cook at 15 Lbs for 25 min to be safe?
-Adam

adam wrote:

> Hi,
> I just purchased a pressure cooker to preserve some Caponata for
> Christmas.
> I have never canned anything so this is all new to me. Can anybody
> tell me an acceptable pressure & cooking time for 6 pints? Is there a
> general rule for cooking times? example- low acid foods cook at 15 Lbs
> for 25 min to be safe?
> -Adam

Adam - did you actually check the pH? Is this an OFR (Old Family Recipe-g)
or from a cookbook made for canning stuff? The last batch of caponata I
made (from Rachel Ray's recipe on FoodTV, with 1 T. vinegar added per
pint) I could BWB because the pH was 4.0. Anything 4.6 or less is
acceptable for BWB if it is not too dense. Pumpkin puree and peanut butter
are too dense. Pickle relish is not too dense. Small Batch Preserving's
caponata recipe BWB 15' half-pint, 20' pint. Can scan recipe if you need
later today. Also have seen several recipes posted on net for bruschetta
topping made for canning. Cannot vouch for any of those, but thought you
might be interested.
SBP's recipe for Green Tomato Mincemeat comes sorta close to standard
caponata as far as density - they processed pints and quarts 25 min at 10
pounds.
All said and done, I actually like the flavor and texture better
frozen. Don't forget to adjust for altitude above 1,000'.
Please check out our FAQ for valuable knowledge and list of
publications you can check out: http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
Hope it's there as it recently moved.
Edrena way higher than 1,000'.

In article >,
adam > wrote:

> Hi,
> I just purchased a pressure cooker to preserve some Caponata for
> Christmas.
> I have never canned anything so this is all new to me. Can anybody
> tell me an acceptable pressure & cooking time for 6 pints? Is there a
> general rule for cooking times? example- low acid foods cook at 15 Lbs
> for 25 min to be safe?
> -Adam

Get a copy of the Ball Blue Book and have a look around the National
Center for Home Food Preservation at the U of Georgia. uga.edu/nchfp.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

Thanks - The recipe is something I had but was very close to others I found for canning. I did it last night at 30 minutes at 10 -13 lbs (I had a hard time keeping the pressure at 10, even at a simmer.) It seems it worked but I do have some air bubbles, the Caponata was pretty thick. Is this OK? How safe is this????? If I give a jar to my brother for Christmas is chance of survival 50/50 or 99/1??

In article >,
adam > wrote:

> The Joneses Wrote:
> > adam wrote:
> >
> > Hi,
> > I just purchased a pressure cooker to preserve some Caponata for
> > Christmas.
> > I have never canned anything so this is all new to me. Can anybody
> > tell me an acceptable pressure & cooking time for 6 pints? Is there
> > a
> > general rule for cooking times? example- low acid foods cook at 15
> > Lbs
> > for 25 min to be safe?
> > -Adam
> >
> > Adam - did you actually check the pH? Is this an OFR (Old Family
> > Recipe-g) or from a cookbook made for canning stuff? The last batch
> > of caponata I made (from Rachel Ray's recipe on FoodTV, with 1 T.
> > vinegar added per pint) I could BWB because the pH was 4.0.
> > Anything 4.6 or less is acceptable for BWB if it is not too dense.
> > Pumpkin puree and peanut butter are too dense. Pickle relish is not
> > too dense. Small Batch Preserving's caponata recipe BWB 15'
> > half-pint, 20' pint. Can scan recipe if you need later today. Also
> > have seen several recipes posted on net for bruschetta topping made
> > for canning. Cannot vouch for any of those, but thought you might
> > be interested. SBP's recipe for Green Tomato Mincemeat comes sorta
> > close to standard caponata as far as density - they processed pints
> > and quarts 25 min at 10 pounds. All said and done, I actually like
> > the flavor and texture better frozen. Don't forget to adjust for
> > altitude above 1,000'. Please check out our FAQ for valuable
> > knowledge and list of publications you can check out:
> > http://www.jaclu.com/rfpFAQ/rfpFAQ.htm Hope it's there as it
> > recently moved. Edrena way higher than 1,000'.

> Thanks - The recipe is something I had but was very close to others I
> found for canning. I did it last night at 30 minutes at 10 -13 lbs (I
> had a hard time keeping the pressure at 10, even at a simmer.) It
> seems it worked but I do have some air bubbles, the Caponata was pretty
> thick. Is this OK? How safe is this????? If I give a jar to my
> brother for Christmas is chance of survival 50/50 or 99/1??

How much do you like your brother? :-)
What did the recipe specify for time and PSI? The rule from the
educators is that if the pressure ever drops below the required psi for
processing, you must begin timing all over again, from the beginning.
If your pressure was supposed to be 11 psi, and you were at 10, you
should have started over counting time.
Personally, it sounds like more of a headache than I'd want.
How is the caponata served? Hot, cold, room temp? The other
recommendation for USING canned vegetables is that they be boiled for 10
or 15 minutes before using.
I like freezing,
--
http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I think
I'll become a critic - Rob's been calling me one for years!)
and a toffee recipe.

adam wrote:

> Thanks - The recipe is something I had but was very close to others I
> found for canning. I did it last night at 30 minutes at 10 -13 lbs (I
> had a hard time keeping the pressure at 10, even at a simmer.) It
> seems it worked but I do have some air bubbles, the Caponata was pretty
> thick. Is this OK? How safe is this????? If I give a jar to my
> brother for Christmas is chance of survival 50/50 or 99/1??
> adam

Ya see, that's why I bought test strips at the local scientific supply
house. I ate an entire 4 oz. jar of mine own caponata before testing on
anyone else. Not all at one time, but over couple days after storing for
several weeks. I had written to the folks at the USDA-UnivGA and they would
not give me an okay for BWB canning, but would not give me any guidelines
for the caponata for pressure canning, other than to use an approved recipe.
It is approved procedure to use BWB for acidic foods. But in the next year,
y'all need to study up some. Read our FAQ. Caution bro that if any of the
jars' lids bulge at the top, smell bad, leak, or seem slimy, don't eat,
don't taste, destroy as toxic waste. The problem is the rare, but deadly
and suffering awful, botulism toxin. Bacteria poop. This one loves an
air-free, nonacid home, like sealed food jars. And you can't taste or smell
the toxin. And it takes a very high heat, 240F I think, to kill the
bacterium and cause it not to make toxin. Pressure canning.
Just because the jars seal, do not an antiseptic environment make.
If I were you, and I'm no scientist nor even expert, I think it would be
okay. 99.9/.01 for what amounts to your next door neighbor's opinion. I
make pickles.
Edrena
PS - did you use commercial canned tomatoes? Ups your acid and salt and
safety. Did you use only alleged red tomatoids from Safeway? Downs your
chances, less acid.

"Melba's Jammin'" > wrote in message
...
> In article >,
> adam > wrote:
>
> > The Joneses Wrote:
> > > adam wrote:
> > >
> > > Hi,
> > > I just purchased a pressure cooker to preserve some Caponata for
> > > Christmas.
> > > I have never canned anything so this is all new to me. Can anybody
> > > tell me an acceptable pressure & cooking time for 6 pints? Is there
> > > a
> > > general rule for cooking times? example- low acid foods cook at 15
> > > Lbs
> > > for 25 min to be safe?
> > > -Adam
> > >
> > > Adam - did you actually check the pH? Is this an OFR (Old Family
> > > Recipe-g) or from a cookbook made for canning stuff? The last batch
> > > of caponata I made (from Rachel Ray's recipe on FoodTV, with 1 T.
> > > vinegar added per pint) I could BWB because the pH was 4.0.
> > > Anything 4.6 or less is acceptable for BWB if it is not too dense.
> > > Pumpkin puree and peanut butter are too dense. Pickle relish is not
> > > too dense. Small Batch Preserving's caponata recipe BWB 15'
> > > half-pint, 20' pint. Can scan recipe if you need later today. Also
> > > have seen several recipes posted on net for bruschetta topping made
> > > for canning. Cannot vouch for any of those, but thought you might
> > > be interested. SBP's recipe for Green Tomato Mincemeat comes sorta
> > > close to standard caponata as far as density - they processed pints
> > > and quarts 25 min at 10 pounds. All said and done, I actually like
> > > the flavor and texture better frozen. Don't forget to adjust for
> > > altitude above 1,000'. Please check out our FAQ for valuable
> > > knowledge and list of publications you can check out:
> > > http://www.jaclu.com/rfpFAQ/rfpFAQ.htm Hope it's there as it
> > > recently moved. Edrena way higher than 1,000'.
>
> > Thanks - The recipe is something I had but was very close to others I
> > found for canning. I did it last night at 30 minutes at 10 -13 lbs (I
> > had a hard time keeping the pressure at 10, even at a simmer.) It
> > seems it worked but I do have some air bubbles, the Caponata was pretty
> > thick. Is this OK? How safe is this????? If I give a jar to my
> > brother for Christmas is chance of survival 50/50 or 99/1??
>
> How much do you like your brother? :-)

LOL! Barb, you and I were thinking the same thing! I'm thinking to myself
' hmmmm, does he *want* it to be safe for his brother or not...?' tee
hee....

I don't know what I'm talking about here - I don't even know what caponata
is... (Googling...)

Kathi




> What did the recipe specify for time and PSI? The rule from the
> educators is that if the pressure ever drops below the required psi for
> processing, you must begin timing all over again, from the beginning.
> If your pressure was supposed to be 11 psi, and you were at 10, you
> should have started over counting time.
> Personally, it sounds like more of a headache than I'd want.
> How is the caponata served? Hot, cold, room temp? The other
> recommendation for USING canned vegetables is that they be boiled for 10
> or 15 minutes before using.
> I like freezing,
> --
> http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I think
> I'll become a critic - Rob's been calling me one for years!)
> and a toffee recipe.

"Kathi Jones" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > adam > wrote:
> >
> > > The Joneses Wrote:
> > > > adam wrote:
> > > >
> > > > Hi,
> > > > I just purchased a pressure cooker to preserve some Caponata for
> > > > Christmas.
> > > > I have never canned anything so this is all new to me. Can anybody
> > > > tell me an acceptable pressure & cooking time for 6 pints? Is there
> > > > a
> > > > general rule for cooking times? example- low acid foods cook at 15
> > > > Lbs
> > > > for 25 min to be safe?
> > > > -Adam
> > > >
> > > > Adam - did you actually check the pH? Is this an OFR (Old Family
> > > > Recipe-g) or from a cookbook made for canning stuff? The last batch
> > > > of caponata I made (from Rachel Ray's recipe on FoodTV, with 1 T.
> > > > vinegar added per pint) I could BWB because the pH was 4.0.
> > > > Anything 4.6 or less is acceptable for BWB if it is not too dense.
> > > > Pumpkin puree and peanut butter are too dense. Pickle relish is not
> > > > too dense. Small Batch Preserving's caponata recipe BWB 15'
> > > > half-pint, 20' pint. Can scan recipe if you need later today. Also
> > > > have seen several recipes posted on net for bruschetta topping made
> > > > for canning. Cannot vouch for any of those, but thought you might
> > > > be interested. SBP's recipe for Green Tomato Mincemeat comes sorta
> > > > close to standard caponata as far as density - they processed pints
> > > > and quarts 25 min at 10 pounds. All said and done, I actually like
> > > > the flavor and texture better frozen. Don't forget to adjust for
> > > > altitude above 1,000'. Please check out our FAQ for valuable
> > > > knowledge and list of publications you can check out:
> > > > http://www.jaclu.com/rfpFAQ/rfpFAQ.htm Hope it's there as it
> > > > recently moved. Edrena way higher than 1,000'.
> >
> > > Thanks - The recipe is something I had but was very close to others I
> > > found for canning. I did it last night at 30 minutes at 10 -13 lbs (I
> > > had a hard time keeping the pressure at 10, even at a simmer.) It
> > > seems it worked but I do have some air bubbles, the Caponata was
pretty
> > > thick. Is this OK? How safe is this????? If I give a jar to my
> > > brother for Christmas is chance of survival 50/50 or 99/1??
> >
> > How much do you like your brother? :-)
>
> LOL! Barb, you and I were thinking the same thing! I'm thinking to
myself
> ' hmmmm, does he *want* it to be safe for his brother or not...?' tee
> hee....
>
> I don't know what I'm talking about here - I don't even know what caponata
> is... (Googling...)
>
> Kathi
>
>
>
>
> > What did the recipe specify for time and PSI? The rule from the
> > educators is that if the pressure ever drops below the required psi for
> > processing, you must begin timing all over again, from the beginning.
> > If your pressure was supposed to be 11 psi, and you were at 10, you
> > should have started over counting time.
> > Personally, it sounds like more of a headache than I'd want.
> > How is the caponata served? Hot, cold, room temp? The other
> > recommendation for USING canned vegetables is that they be boiled for 10
> > or 15 minutes before using.
> > I like freezing,
> > --
> > http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I think
> > I'll become a critic - Rob's been calling me one for years!)
> > and a toffee recipe.
>
>

OK, I know what caponata is now and it sounds really tasty - but can it be
frozen?

Kathi

Kathi Jones wrote:

> "Kathi Jones" > wrote in message
> ...
> >
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >,
> > > adam > wrote:
> > >
> > > > The Joneses Wrote:
> > > > > adam wrote:
> > > > >
> > > > > Hi,
> > > > > I just purchased a pressure cooker to preserve some Caponata for
> > > > > Christmas.
> > > > > I have never canned anything so this is all new to me. Can anybody
> > > > > tell me an acceptable pressure & cooking time for 6 pints? Is there
> > > > > a
> > > > > general rule for cooking times? example- low acid foods cook at 15
> > > > > Lbs
> > > > > for 25 min to be safe?
> > > > > -Adam
> > > > >
> > > > > Adam - did you actually check the pH? Is this an OFR (Old Family
> > > > > Recipe-g) or from a cookbook made for canning stuff? The last batch
> > > > > of caponata I made (from Rachel Ray's recipe on FoodTV, with 1 T.
> > > > > vinegar added per pint) I could BWB because the pH was 4.0.
> > > > > Anything 4.6 or less is acceptable for BWB if it is not too dense.
> > > > > Pumpkin puree and peanut butter are too dense. Pickle relish is not
> > > > > too dense. Small Batch Preserving's caponata recipe BWB 15'
> > > > > half-pint, 20' pint. Can scan recipe if you need later today. Also
> > > > > have seen several recipes posted on net for bruschetta topping made
> > > > > for canning. Cannot vouch for any of those, but thought you might
> > > > > be interested. SBP's recipe for Green Tomato Mincemeat comes sorta
> > > > > close to standard caponata as far as density - they processed pints
> > > > > and quarts 25 min at 10 pounds. All said and done, I actually like
> > > > > the flavor and texture better frozen. Don't forget to adjust for
> > > > > altitude above 1,000'. Please check out our FAQ for valuable
> > > > > knowledge and list of publications you can check out:
> > > > > http://www.jaclu.com/rfpFAQ/rfpFAQ.htm Hope it's there as it
> > > > > recently moved. Edrena way higher than 1,000'.
> > >
> > > > Thanks - The recipe is something I had but was very close to others I
> > > > found for canning. I did it last night at 30 minutes at 10 -13 lbs (I
> > > > had a hard time keeping the pressure at 10, even at a simmer.) It
> > > > seems it worked but I do have some air bubbles, the Caponata was
> pretty
> > > > thick. Is this OK? How safe is this????? If I give a jar to my
> > > > brother for Christmas is chance of survival 50/50 or 99/1??
> > >
> > > How much do you like your brother? :-)
> >
> > LOL! Barb, you and I were thinking the same thing! I'm thinking to
> myself
> > ' hmmmm, does he *want* it to be safe for his brother or not...?' tee
> > hee....
> >
> > I don't know what I'm talking about here - I don't even know what caponata
> > is... (Googling...)
> >
> > Kathi
> >
> >
> >
> >
> > > What did the recipe specify for time and PSI? The rule from the
> > > educators is that if the pressure ever drops below the required psi for
> > > processing, you must begin timing all over again, from the beginning.
> > > If your pressure was supposed to be 11 psi, and you were at 10, you
> > > should have started over counting time.
> > > Personally, it sounds like more of a headache than I'd want.
> > > How is the caponata served? Hot, cold, room temp? The other
> > > recommendation for USING canned vegetables is that they be boiled for 10
> > > or 15 minutes before using.
> > > I like freezing,
> > > --
> > > http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I think
> > > I'll become a critic - Rob's been calling me one for years!)
> > > and a toffee recipe.
> >
> >
>
> OK, I know what caponata is now and it sounds really tasty - but can it be
> frozen?
> Kathi

It's great frozen! (leave a little extra headspace, 1.5 inches) Or better,
unthawed and used as dip, or baked over pasta, or spread over bread, on eggs. I
use Rachel Ray's Recipe from foodtv.com. She ladles it over cheeze corn meal
mush, er, polenta.
Edrena

The Joneses wrote:

>...And it takes a very high heat, 240F I think, to kill the
> bacterium and cause it not to make toxin.

Ummm, I think the bacterium is like any other and definitely killed at
212... it's the toxin itself that is heat-stable to 240. I think.

B/

"The Joneses" > wrote in message
...
> Kathi Jones wrote:
>
> > "Kathi Jones" > wrote in message
> > ...
> > >
> > > "Melba's Jammin'" > wrote in
message
> > > ...
> > > > In article >,
> > > > adam > wrote:
> > > >
> > > > > The Joneses Wrote:
> > > > > > adam wrote:
> > > > > >
> > > > > > Hi,
> > > > > > I just purchased a pressure cooker to preserve some Caponata for
> > > > > > Christmas.
> > > > > > I have never canned anything so this is all new to me. Can
anybody
> > > > > > tell me an acceptable pressure & cooking time for 6 pints? Is
there
> > > > > > a
> > > > > > general rule for cooking times? example- low acid foods cook at
15
> > > > > > Lbs
> > > > > > for 25 min to be safe?
> > > > > > -Adam
> > > > > >
> > > > > > Adam - did you actually check the pH? Is this an OFR (Old Family
> > > > > > Recipe-g) or from a cookbook made for canning stuff? The last
batch
> > > > > > of caponata I made (from Rachel Ray's recipe on FoodTV, with 1
T.
> > > > > > vinegar added per pint) I could BWB because the pH was 4.0.
> > > > > > Anything 4.6 or less is acceptable for BWB if it is not too
dense.
> > > > > > Pumpkin puree and peanut butter are too dense. Pickle relish is
not
> > > > > > too dense. Small Batch Preserving's caponata recipe BWB 15'
> > > > > > half-pint, 20' pint. Can scan recipe if you need later today.
Also
> > > > > > have seen several recipes posted on net for bruschetta topping
made
> > > > > > for canning. Cannot vouch for any of those, but thought you
might
> > > > > > be interested. SBP's recipe for Green Tomato Mincemeat comes
sorta
> > > > > > close to standard caponata as far as density - they processed
pints
> > > > > > and quarts 25 min at 10 pounds. All said and done, I actually
like
> > > > > > the flavor and texture better frozen. Don't forget to adjust for
> > > > > > altitude above 1,000'. Please check out our FAQ for valuable
> > > > > > knowledge and list of publications you can check out:
> > > > > > http://www.jaclu.com/rfpFAQ/rfpFAQ.htm Hope it's there as it
> > > > > > recently moved. Edrena way higher than 1,000'.
> > > >
> > > > > Thanks - The recipe is something I had but was very close to
others I
> > > > > found for canning. I did it last night at 30 minutes at 10 -13
lbs (I
> > > > > had a hard time keeping the pressure at 10, even at a simmer.) It
> > > > > seems it worked but I do have some air bubbles, the Caponata was
> > pretty
> > > > > thick. Is this OK? How safe is this????? If I give a jar to my
> > > > > brother for Christmas is chance of survival 50/50 or 99/1??
> > > >
> > > > How much do you like your brother? :-)
> > >
> > > LOL! Barb, you and I were thinking the same thing! I'm thinking to
> > myself
> > > ' hmmmm, does he *want* it to be safe for his brother or not...?' tee
> > > hee....
> > >
> > > I don't know what I'm talking about here - I don't even know what
caponata
> > > is... (Googling...)
> > >
> > > Kathi
> > >
> > >
> > >
> > >
> > > > What did the recipe specify for time and PSI? The rule from the
> > > > educators is that if the pressure ever drops below the required psi
for
> > > > processing, you must begin timing all over again, from the
beginning.
> > > > If your pressure was supposed to be 11 psi, and you were at 10, you
> > > > should have started over counting time.
> > > > Personally, it sounds like more of a headache than I'd want.
> > > > How is the caponata served? Hot, cold, room temp? The other
> > > > recommendation for USING canned vegetables is that they be boiled
for 10
> > > > or 15 minutes before using.
> > > > I like freezing,
> > > > --
> > > > http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I
think
> > > > I'll become a critic - Rob's been calling me one for years!)
> > > > and a toffee recipe.
> > >
> > >
> >
> > OK, I know what caponata is now and it sounds really tasty - but can it
be
> > frozen?
> > Kathi
>
> It's great frozen! (leave a little extra headspace, 1.5 inches) Or better,
> unthawed and used as dip, or baked over pasta, or spread over bread, on
eggs. I
> use Rachel Ray's Recipe from foodtv.com. She ladles it over cheeze corn
meal
> mush, er, polenta.
> Edrena
>
>

sounds good Edrena - I'll be trying it!

Kathi
>

Brian Mailman wrote:

> The Joneses wrote:
>
> >...And it takes a very high heat, 240F I think, to kill the
> > bacterium and cause it not to make toxin.
>
> Ummm, I think the bacterium is like any other and definitely killed at
> 212... it's the toxin itself that is heat-stable to 240. I think.
>
> B/

Well done. Haven't checked my homework papers as am buried in beef
jerkyness and wrapping paper at present. I did say that I wasn't much
better than the average next door neighbor, but I have had experience BWB
this product, but I had some basic test equipment. I wonder what exactly
his recipe was?
Edrena

>>...And it takes a very high heat, 240F I think, to kill the
>> bacterium and cause it not to make toxin.
>
> Ummm, I think the bacterium is like any other and definitely killed at
> 212... it's the toxin itself that is heat-stable to 240. I think.

OK, I looked it up...

The bacterium is killed by pastuerization temps like most others,
the toxin will break down after 10 minutes at 212F (boiling),
but the spores survive boiling and are killed above 240F (hence
the pressure canning).

In article >,
Derric > wrote:

> >>...And it takes a very high heat, 240F I think, to kill the
> >> bacterium and cause it not to make toxin.
> >
> > Ummm, I think the bacterium is like any other and definitely killed at
> > 212... it's the toxin itself that is heat-stable to 240. I think.
>
> OK, I looked it up...
>
> The bacterium is killed by pastuerization temps like most others,
> the toxin will break down after 10 minutes at 212F (boiling),

That the reason for the recommendation to boil food for 10 minutes
before eating it.

> but the spores survive boiling and are killed above 240F (hence
> the pressure canning).
--
http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I think
I'll become a critic - Rob's been calling me one for years!)
and a toffee recipe.

The Joneses wrote:

> Brian Mailman wrote:
>
>> The Joneses wrote:
>>
>> >...And it takes a very high heat, 240F I think, to kill the
>> > bacterium and cause it not to make toxin.
>>
>> Ummm, I think the bacterium is like any other and definitely killed at
>> 212... it's the toxin itself that is heat-stable to 240. I think.

> Well done.

Not *quite,* apparently.

> Haven't checked my homework papers as am buried in beef
> jerkyness and wrapping paper at present.

Well, you can solve that just by wrapping everything in beef jerky....

B/

adam wrote:

> Hi,
> I just purchased a pressure cooker to preserve some Caponata for
> Christmas.
> I have never canned anything so this is all new to me. Can anybody
> tell me an acceptable pressure & cooking time for 6 pints? Is there a
> general rule for cooking times? example- low acid foods cook at 15 Lbs
> for 25 min to be safe?
> -Adam

So fellar me lad, what did you decide?
Erena