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09-23-2009, 09:35 AM
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#1 | | | | | | | Certified Master Chef
Profile: Join Date: Oct 2004 Location: Southern Illiniois
Posts: 7,813
| | Pepper Hash
12 sweet red peppers
12 green peppers
12 white onions
3 red hot peppers
3 tablespoons salt
2 cups white sugar
2 cups vinegar
Grind peppers and onions fine and place in kettle. Pour boiling water over this and drain at once. Next, add the salt, sugar and vinegar and boil for 15 minutes. This old recipe was for "open kettle", so instructions for a boiling water bath need to be found.
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09-23-2009, 10:43 AM
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#2 | | | | | | | Executive Chef
Profile: Join Date: Oct 2007 Location: Southern California
Posts: 1,039
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Not much acidity for LOTS of low-acid ingredients.
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09-23-2009, 10:54 AM
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#3 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,157
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Really, I do not see it as that much. If you think of whole peppers, most of the area taken up is air. Seeded and chopped and then boiled for 15 minutes it would probably be about 4 quarts. 2 cups of vinegar for 4 quarts seems about right.
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09-23-2009, 11:45 AM
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#4 | | | | | | | Executive Chef
Profile: Join Date: Oct 2007 Location: Southern California
Posts: 1,039
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The question was asked, my experienced answer was given. One can always ask Elizabeth Andress at the National Center for Home Food Preservation for her opinion.
I also see lots of water being generated when the salt is added which will further dilute the mix. Processing time for similar items is 10 minutes in a Boiling Water Bath. Additional time wouldn't help any since no amount of boiling would kill the what I am concerned about.
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09-23-2009, 11:49 AM
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#5 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,044
| | Quote:
Originally Posted by mcnerd  The question was asked, my experienced answer was given. | What question was asked?
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09-23-2009, 05:13 PM
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#6 | | | | | | | Certified Master Chef
Profile: Join Date: Oct 2004 Location: Southern Illiniois
Posts: 7,813
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We're looking for a processing time for this old open kettle recipe. If you will note in the instructions, the peppers are already partially cooked by pouring the boiling water over and then draining.
Perhaps the answer would be to ask Ms. Andress.
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09-28-2009, 11:56 AM
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#7 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,157
| | Quote:
Originally Posted by mcnerd The question was asked, my experienced answer was given. One can always ask Elizabeth Andress at the National Center for Home Food Preservation for her opinion.
I also see lots of water being generated when the salt is added which will further dilute the mix. Processing time for similar items is 10 minutes in a Boiling Water Bath. Additional time wouldn't help any since no amount of boiling would kill the what I am concerned about. |
No attack, just a free exchange of experiences. I was curious if you had found my beliefs to not be the case.
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09-28-2009, 06:28 PM
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#8 | | | | | | | Certified Master Chef
Profile: Join Date: Oct 2004 Location: Southern Illiniois
Posts: 7,813
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I did not take offense...I was glad to get the idea. I have contacted Ms. Andress, and hope to hear from her when she has time.
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