Can I can this?

[sadie33]

I have been canning for years, but always just followed the recipe. I find my self wanting to branch out from that and can things I don't have a canning recipe for, but I have so many questions. Can it even be canned, do I need a pressure canner or just a water bath, how much head space and how long to process... you get the picture.

I made this sweet and sour chicken for supper tonight and LOVED it! I would like to can the sweet and sour sauce only, NOT the chicken.

You cook all the vegetables in sesame seed oil then add the other ingredients and simmer it for a couple minutes.

I don't know if you need all the whole recipe or just the ingredients.

The ingredients are:

bell peppers cut in 1" chunks
onion cut in 1" chunks
ginger root crushed
ginger powder
pineapple chunks (I used fresh, not canned)
pineapple juice (I just realized I forgot to add this, but it tasted great )
honey or brown sugar (i used honey)
ketchup
white vinegar
water

Any advice would be great- thanks

 

[WhateverYouWant]

I am NOT a canner… but why not just freeze portion sizes of your sauce in ziplock freezer bags? All of your ingredients will freeze well.

Unless of course you wish to ship it to others (c;

 

[sadie33]

I have NO freezer space. I just bought a 5 cubic chest freezer and it is already full. I also love to bake, so if I make a loaf of sourdough bread, why not make 4 and freeze them! But thank you for the reply.

 

[Chief Longwind Of The North]

I would use a pressure canner, and verify the acid level from the vinegar, and pineapple is sufficient for safe canning. Litmus paper is east to find to measure that. This link explains it. There are publications for tested recipes, and guidelines for safe canning practices - https://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html

i addition, thickeners may break down during canning. It's best to use them as you prepare the meal.

Seeeeya; Chief Longwind of the North

 

[sadie33]

I would use a pressure canner, and verify the acid level from the vinegar, and pineapple is sufficient for safe canning. Litmus paper is east to find to measure that. This link explains it. There are publications for tested recipes, and guidelines for safe canning practices - https://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html

i addition, thickeners may break down during canning. It's best to use them as you prepare the meal.

Seeeeya; Chief Longwind of the North

when you say verify the acid level from the vinegar, do you mean the % on the label? it said 5%. it only calls for a teaspoon though.

I don't know what Litmus paper is, or what it measures. I read the link you posted, but it didn't really answer my question, sorry.

i don't think I used any thickeners.

 

[sadie33]

I found this recipe, it is very similar to mine I just didn't add soy sauce. could I use the same head space and 10 lb pressure and cooking time? I guess I could add the chicken and do the whole thing...I guess I could just make this and see if I like it as much...

https://canninggranny.blogspot.com/2012/11/canning-sweet-and-sour-chicken.html

 

[Chief Longwind Of The North]

You need to measure the acidity 9ph) of you sauce. Litmus papaer can be found online, or at places that sell restaurant suplies. It typically comes in either thin strips, or a roll. It changes color when exosed to the acid. Hhe darker it turns, the lower the ph. There is a color chart that show the degree of darkness according to the ph. Info on litmus paper - https://ourdailybrine.com/how-to-test-the-ph-of-food-and-drink/

more accurate, and safer method is to use a P'h meter. There are multple types. This is a good one if you are serious about canhttps://www.hannainst.com/hi98128-phep-ph-tester.html?id=023001002&ProdCode=HI%25252098128&utm_source=our-daily-brine&utm_medium=digital-document&utm_campaign=ph-guide-bookning. -

A less expensive version, with fewer features - https://www.hannainst.com/hi98107-phep-ph-tester.html?utm_source=our-daily-brine&utm_medium=digital-document&utm_campaign=ph-guide-book

Hope this helps.

Seeeeya; Chief Longwind of the North

 

[karadekoolaid]

You know what you can do? Put your sauce in a clean glass jar, fill it up to 1" from the top, seal with the lid,, place in a water bath up to the neck of the jar. Bring the water to a boil and boil for 25 minutes. Allow to cool. That should create the vacuum.
Then you´ll have to leave it for a few days. If it´s not up to scratch (ie. if there´s not enough acid in it), it will ferment.

 

[sadie33]

You need to measure the acidity 9ph) of you sauce. Litmus papaer can be found online, or at places that sell restaurant suplies. It typically comes in either thin strips, or a roll. It changes color when exosed to the acid. Hhe darker it turns, the lower the ph. There is a color chart that show the degree of darkness according to the ph. Info on litmus paper - https://ourdailybrine.com/how-to-test-the-ph-of-food-and-drink/

more accurate, and safer method is to use a P'h meter. There are multple types. This is a good one if you are serious about canhttps://www.hannainst.com/hi98128-phep-ph-tester.html?id=023001002&ProdCode=HI%25252098128&utm_source=our-daily-brine&utm_medium=digital-document&utm_campaign=ph-guide-bookning. -

A less expensive version, with fewer features - https://www.hannainst.com/hi98107-phep-ph-tester.html?utm_source=our-daily-brine&utm_medium=digital-document&utm_campaign=ph-guide-book

Hope this helps.

Seeeeya; Chief Longwind of the North

thanks for explaining the litmus paper, I never heard of it before. I have a Hannah phosphate checker for my salt water tank, I didn't know they did food products too. That's funny. I probably should pick up some kind of PH checker if I want to start branching out and canning my own foods.

Thanks again

 

[sadie33]

You know what you can do? Put your sauce in a clean glass jar, fill it up to 1" from the top, seal with the lid,, place in a water bath up to the neck of the jar. Bring the water to a boil and boil for 25 minutes. Allow to cool. That should create the vacuum.
Then you´ll have to leave it for a few days. If it´s not up to scratch (ie. if there´s not enough acid in it), it will ferment.

I wish I didn't already mix all my sauce in with my chicken, I probably could have tested it on the batch I made tonight. Oh well. I think I will just get a PH tester and know for sure.

Thanks

 

[taxlady]

Theoretically, getting the pH right should be good enough for water bath canning, but does anyone here know what that pH level should be? Is the litmus paper going to give a sufficiently accurate pH reading? Does the inside of the vegis need to be at that pH too? I would be very cautious about trying to use home recipes for water bath canning. Tested recipes are much safer.

 

[sadie33]

Theoretically, getting the pH right should be good enough for water bath canning, but does anyone here know what that pH level should be? Is the litmus paper going to give a sufficiently accurate pH reading? Does the inside of the vegis need to be at that pH too? I would be very cautious about trying to use home recipes for water bath canning. Tested recipes are much safer.

Agreed. I have read through some of the links on here, and there is actually more to it then JUST acidity. I thought it was just trying to determine water bath vs pressure canner, how much head space, and weight, but it is way more complex then thatl Oh well, it would have been nice to have it on hand.

thanks everyone for chiming in!! I'm sure I will be back with more questions. I have been looking for a place like this for a long time, glad I found this place.

 

[blissful]

If you look up university extension office canning, or nchpf websites, you can search for the acidity level you are looking for, for safe waterbath canning. (from memory it is 4.3 or 4.6...I don't remember)



The closest recipe I can find using most of (except your oil and chicken) your ingredients is waterbath canned pineapple salsa. I make it according to the directions on the website.
https://production-na-jardenbranded...ple-habanero-salsa---ball-recipes-br3554.html


Your ingredient list:

Switch out your peppers for the habanero peppers is not a problem.
bell peppers cut in 1" chunks (cut smaller in recipe)
onion cut in 1" chunks (cut smaller in recipe)
ginger root crushed
ginger powder
pineapple chunks (I used fresh, not canned)
pineapple juice (I just realized I forgot to add this, but it tasted great )
honey or brown sugar (i used honey)
ketchup
white vinegar
water


The recipe calls for no ketchup or ginger.



I have it on my pantry shelves for a quick meal with any veg/rice, and thicken when making the stir fry.