teemichaelAugust 30, 2012

I canned roasted poblano peppers according to the pressure canning recipe. I am confident that I did what the instructions dictated BUT there is very little liquid in the jars! I am wondering if this is a problem? I had added, as the instructions stated, hot water to cover and left the requisite head space. What should I do? Are the peppers safe to eat?

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Are these the instructions you used?

If so then a couple of possible causes: 1) did you remove all the air bubbles from the jars? 2) did you pack the jars loosely as the instructions say so the peppers were moving freely in the liquid inside? 3) are you experienced at pressure canning so that no siphoning happens or is siphoning of the liquid cased by frequent heat source adjustments a frequent issue for you? 4) did you follow the pressure canning steps of venting and then also waiting 10 mins. between weight removal and lid removal?

The peppers are safe but quality will be an issue as they will begin to discolor and dry out. For best quality plan to use sooner than later.


PS: lots of discussions here about 'siphoning' and how to prevent it if you need more details.

    Bookmark   August 30, 2012 at 10:04AM
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