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So, I recently picked up some mason jars, and have definitely been having fun with them already - primarily for short term storage of homemade salsa/sauce/dressing, but also for pickled goods (Batch 1 was taqueria style hot pickled carrots/jalapenos). While I mainly plan to continue using them for this purpose (with homemade hot sauce and dill pickles as my next projects), I'm thinking of getting into some other homemade foods where food safety may be more of a concern (Jams, other less acidic foods).
From what I've gathered, the vinegar and salt content of things like pickled vegetables, and hot sauces will act as natural preservatives for longer term use/storage, and the issue is moot for things consumed in the short term (salsa definitely doesn't last long ), but that for things like jams, tomato sauces, or other lower acid content/fresh foods, you should invest in a pressure cooker/canner to avoid the risk of botulism.
I guess my main question is if I can get away without investing in a pressure cooker for the acidic foods like pickles and hot sauce? I wouldn't mind investing in one later on, but I don't plan on canning things like meat or non-pickled vegetables anytime soon, and real estate in my kitchen/cabinets is already scarce at the moment, so I'd rather avoid it for now if possible.
So, I recently picked up some mason jars, and have definitely been having fun with them already - primarily for short term storage of homemade salsa/sauce/dressing, but also for pickled goods (Batch 1 was taqueria style hot pickled carrots/jalapenos). While I mainly plan to continue using them for this purpose (with homemade hot sauce and dill pickles as my next projects), I'm thinking of getting into some other homemade foods where food safety may be more of a concern (Jams, other less acidic foods).
From what I've gathered, the vinegar and salt content of things like pickled vegetables, and hot sauces will act as natural preservatives for longer term use/storage, and the issue is moot for things consumed in the short term (salsa definitely doesn't last long ), but that for things like jams, tomato sauces, or other lower acid content/fresh foods, you should invest in a pressure cooker/canner to avoid the risk of botulism.
I guess my main question is if I can get away without investing in a pressure cooker for the acidic foods like pickles and hot sauce? I wouldn't mind investing in one later on, but I don't plan on canning things like meat or non-pickled vegetables anytime soon, and real estate in my kitchen/cabinets is already scarce at the moment, so I'd rather avoid it for now if possible.
Thanks in advance!
While you are waiting on a response, here is a great thread for you to peruse on canning.
Well, we make sauerkraut in a specialized crock, and plan to make pickles too. We don't use a pressure cooker, just the crock. It ages wonderfully if the temp in the room is kept correctly....
I don't use a pressure canner for my tomatoes (I just cut them in half, roast them, put them in jars and into boiling water) or for dilly beans, pickles or jams/jelly. Somethings I just quick pickle things like red onions, radishes and jalapeños in a jar in the fridge since they get devoured in a couple days.
Well, we make sauerkraut in a specialized crock, and plan to make pickles too. We don't use a pressure cooker, just the crock. It ages wonderfully if the temp in the room is kept correctly....
I also use a specialized fermentation crock for sauerkraut and pickles. They taste so much better than store-bought.
You can can most things safely in a hot water bath rather than a pressure cooker but it takes a lot longer. As for the acidity, you can always add a little lemon juice or vinegar to the liquid portion of whatever you are canning to compensate as needed.
Unless you plan on canning a heck of a lot of stuff that has to be pressure cooker prepared I would forget investing in one right now. My older daughter and I and now her daughters do a lot of canning in the summer We purchased a pressure cooker several years ago and ended up selling it at a garage sale for 90% less than we paid for it.
Here are the things we can every year: jams and jellies, mostly jam; marmalade, some fruits, beets, tomatoes, tomato sauce, several kinds of pickles, dozens of jars of salsa, including pineapple/jalapeno, and okra. As long as you use vinegar or lemon juice there is no reason to worry about spoilage. Fresh fruits do not need the vinegar at all. If after 2 or 3 years on canning, if you want to spread out, yes, then would be the time for a pressure cooker, but there just are not that many things to use it for, in my opinion.
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), but that for things like jams, tomato sauces, or other lower acid content/fresh foods, you should invest in a pressure cooker/canner to avoid the risk of botulism.
