Hi all,
Just picked loads of aubergines and plum tomatoes, just boiling them up now, can I jar then water bath like I usually do with just tomatoes, or is the addition of aubergine risky, asked this cos my freezer is getting full!
NO BISCOMBE. Not the aubs,they need a pressure canner not a water bath. Sorry honey there is no other way with those.XX Jeannine
Make Mamta's pickle with the aubergines? Can't see boiled aubs as being very gourmet.
Thanks for the replies but they are boiling up now, I'll freeze them and jazz them up for a winter meal!!!!
If you can't freeze, can you preserve ratatouille in jars?
If you do Emma's WI pickle.
Pickle yes, ratatouille NO.Not in a water bath.It needs pressure canning.
Can I do the same in a pressure cooker??
Biscombe..define the same?
For veggies other than toms you need to use a pressure cooker or canner to be safe.
I only use a canner that has a gauge on it, as you have to be sure the pressure is bang on and has to be held at the correct pressure for some time,some folks use a pressue cooker with a weight, you would have to consult your instruction book to make sure it is accurate enough to use for canning.
Your jars have to be only correct jars to be able to take the pressure and you need a good book to give the times as all veggies are different.
Below is a picture of the canner I use. Personally I would n ot be without it, I can fish and meat in this with no worries at all, byt you may have a cooker that will do the same.
Be aware that altitude can play an important part in safe canning so if you high up the times will change.The higher you are the longer you do it, but this goes for tomatoes in a water bath too.
With a pressure canner less than 2000 altitude you would do at10 pound
4000 would be 12 pounds,6000 would be 13,this is difficult if using a weight so the advise is to use the 10 pound if less than 2000 altitude and the 15 if over.
You also need to be using written info that is up to date,I use the USDA canning regulations which you can download from the net. Make sure it is the most recent .
If you give me an ingredients lsi I can give you a good idea of how long to can.
eg tomatoes with okra would need10 pound pressure for 35 minutes in quart jars, but if you added bell peppers you would have to go with the pepper rule which is 10 pounds for 40 minutes in quarts.
if any meat added it gets longer. eg spaghetti sauce with meat 10 pound for 75 minutes in quarts
It can get complicated which is why I suggest reading the USDA guidlines.
It is a great way to preserve food if you have the equipmant and follow the rules,
Let me know if I can help you XX Jeannine
Jeannine - how many what size jars can it take?
My new one is tall & thin - only takes 2 x 1l Kilners. Fat lot of good! Whereas the 50 year old Presto was wide & shallow.
Hi Tim, it takes 20 pint jars, more of the little jelly jars 24 I think and less of the quarts. XX Jeannine
Hi Tim
Any chance of you posting Emma's WI pickle recipe please....
Jitterbug