canning question for mistral! Why would this recipe state that it is not suitable for canning?
- Thread starter michelle
- Start date
Because it has not been tested? (more)
The author says not This recipe is NOT canning appropriate as is!" probably because it has not been tested for canning. She is being careful here; lawsuits and such. It looks to me as if it MIGHT be appropriate for canning, but I cannot recommend it for BW bath canning because the acidity levels have not been tested.
As it only makes a very small amount, you could store easily in a jar in the fridge or freeze it for later use.
FYI: The link here is from Ball, for Raspberry Chipotle Jam, which, after canning or freezing (no need for an auto-canner!), you can turn into a sauce by adding a little water and warming it:
http://www.freshpreserving.com/recipes/auto-canner/raspberry-chipotle-jam
The author says not This recipe is NOT canning appropriate as is!" probably because it has not been tested for canning. She is being careful here; lawsuits and such. It looks to me as if it MIGHT be appropriate for canning, but I cannot recommend it for BW bath canning because the acidity levels have not been tested.
As it only makes a very small amount, you could store easily in a jar in the fridge or freeze it for later use.
FYI: The link here is from Ball, for Raspberry Chipotle Jam, which, after canning or freezing (no need for an auto-canner!), you can turn into a sauce by adding a little water and warming it:
http://www.freshpreserving.com/recipes/auto-canner/raspberry-chipotle-jam
dawn_mo
Well-known member
Michelle, I used some plain old litmus paper to test my products for
acidity. My salsas contain so much cider vinegar that it was really high acid. I have left jars open on the counter and none of them molded at all. The only ingredient that I am not sure about is the coconut milk.
As far as selling jarred products, the health department can be problem some.
After research, it was determined I had to use a FDA approved facility to make product in. I found one in San Diego, and used it. Here I just used a commercial kitchen. That was one of the reasons, the cafe was such a godsend. As far as I can tell your recipe is safe to water-bath and sell. With the raspberries and cider vinegar it should be fine. Be sure to note on your label that the product contains soy, as most commercial chipotles in adobo do contain soy. If you want to discuss it, you can always catch me on messenger. Good luck!
acidity. My salsas contain so much cider vinegar that it was really high acid. I have left jars open on the counter and none of them molded at all. The only ingredient that I am not sure about is the coconut milk.
As far as selling jarred products, the health department can be problem some.
After research, it was determined I had to use a FDA approved facility to make product in. I found one in San Diego, and used it. Here I just used a commercial kitchen. That was one of the reasons, the cafe was such a godsend. As far as I can tell your recipe is safe to water-bath and sell. With the raspberries and cider vinegar it should be fine. Be sure to note on your label that the product contains soy, as most commercial chipotles in adobo do contain soy. If you want to discuss it, you can always catch me on messenger. Good luck!