Title: Canning Green Chile Pt2
Categories: Canning Vegetable
Yield: 1 Servings

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TEXT FILE

SALT

If desired, add 1/4 teaspoon of salt per half-pint, or 1/2 teaspoon salt per pint. Salt may be omitted, as it's used only for flavor. For best results, do not use salt substitutes for canning because heat causes some substitutes to become bitter or develop a metallic taste. Instead, add salt substitutes just before serving. GENERAL CANNING PROCEDURES

Use regular and wide-mouth Mason jars with self-sealing lids held in place by screw-on metal bands. The bands hold the lids in place during the processing and cooling periods.

Mason jars are made from tempered glass to resist high temperatures. Only half-pint and pint jars should be used for canning green chiles.

Inspect jars carefully for cracks or chips; discard faulty ones. Wash jars in hot, soapy water and rinse thoroughly or in the dishwasher. Keep jars hot in the dishwasher, a sink of hot water, or a warm oven until they are filled.

Check metal screw bands for signs of rust or dents. Discard badly corroded or dented bands. Use only new lids and follow manufacturer's directions for preparing lids for canning.

Remove peels, stems, and seeds from chiles. Chiles can be cut in pieces or left whole. Pack chiles loosely and add boiling water. Leave a 1-inch headspace. Using a rubber or plastic spatula or knife that won't nick or scratch the jar, slice between the chiles and the jar to ease out trapped air bubbles.

Use a clean, damp cloth or paper towel to wipe the rim and threads of each jar. Put on a new lid with a screw-on metal band to hold it in place; tighten comfortably. Process using a pressure canner.

FOLLOW THESE STEPS FOR PRESSURE CANNING

1. Put 2-3 inches of hot water in the canner. Place filled jars on the rack using a jar lifter. Fasten canner lid securely.

2. Leave weight off vent port, or open the petcock. Heat at the highest setting until steam flows from the vent port or petcock.

3. Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port or close petcock. The canner will pressurize during the next 3-5 minutes.

4. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to jiggle or rock.

5. Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. Quick and large pressure variations during processing may cause unnecessary liquid losses from jars. Weighted gauges on Mirro canners should jiggle about 2 or 3 times per minute. Gauges on Presto canners should rock slowly throughout the process.

6. When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Do not force-cool the canner. Force cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized will cause loss of liquid from jars and seal failures. Force-cooling also can warp the canner lid of older model canners, causing steam leaks. Depressurization of older models should be timed. Standard-size heavy-walled canners require about 30 minutes when loaded with pints. Newer thin-walled canners cool more rapidly and are equipped with vent locks. These canners are depressurized when their vent lock piston drops to a normal position.

From: Walt Gray Date: 17 Oct 97 Eat-L List (Recipes And Food Folklore) Ä

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