Title: Canning Green Chile Pt3
Categories: Canning Vegetable
Yield: 1 Servings

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TEXT FILE

7. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 2 minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so the steam does not burn your face.

8. Remove jars with a lifter, and place on towel or cooling rack, if desired.

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Dial gauges on pressure canners should be checked annually to make sure they are accurate.

Processing Times for Chiles

Pounds of pressure for altitude of

Jar size Processing 2,001-4,000 4,001-6,000 6,001-8,000 8,001-10,000 time ft ft ft ft

~-- (minutes) (lb) (lb) (lb) (lb)

Half-pint 35 12 13 14 : 15

Pint 35 12 13 14 : 15 Note: The above instructions are for dial gauge pressure canners. When using a pressure canner with a weighted gauge in New Mexico, use the 15-pound weight and the time periods given.

TEST FOR JAR SEALS

* Remove screw bands when jars have cooled (12-24 hours) and test for vacuum seals by these methods: * Press the lid center with finger. If the lid springs up when released, it is not sealed. * Tap the lid with a teaspoon. A sealed jar lid will make a ringing sound. * Hold the jar at eye level and look across the lid. A sealed jar lid curves down slightly in the center.

REPROCESSING UNSEALED JARS

Remove lids from unsealed jars and discard. Check sealing surface of jar for tiny nicks or cracks. If the jar has defects, discard it and replace with another jar. If not, add a new lid and process for the same amount of time within 24 hours. Unsealed jars can be kept in the refrigerator and the food used within 3-4 days, or remove about an inch of the contents and freeze.

STORING CANNED FOOD

Clean the outsides of sealed, cooled jars. Label with date and contents and store in a cool (50-70°F), dark, dry place away from sun, light, or dampness. Canned chiles are best if eaten within one year.

ACCIDENTAL FREEZING

Freezing can cause food in jars to spoil if the jars become unsealed. Freezing and thawing cause food to soften and lose eating quality. Protect jars from freezing by wrapping with layers of newspapers.

IF CANNED FOOD SPOILS

Examine jars carefully before tasting chiles. Check lids for a vacuum seal. NEVER taste food from an unsealed jar. Signs of food spoilage are streaks and dried food at the top of the jar, swollen lids, broken jar seals, rising air bubbles, and any unnatural color. Other indicators include bad or unnatural odor; spurting liquid; white, blue, green, or black mold; and foaming. Dispose of any food you suspect of being spoiled. For safety, spoiled canned food and containers may need to be detoxified before disposal. Contact your county Extension office for detoxification From: Walt Gray Date: 17 Oct 97 Eat-L List (Recipes And Food Folklore) Ä

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