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| I've learned the hard way not to make changes without permission :) I want to leave out the hot red pepper, and I want to add an additional 16 oz of fully cooked diced ham. I'd add the ham near the end of the soup simmering, shortly before canning. OK? |
Follow-Up Postings:
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| Forgot to say, I'm making 5 quarts. Multiplied the recipe by 2.5. |
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| You can leave out the pepper (you can always reduce or leave out low-acid ingredients) but you cannot add the extra ham as you can never increase the amount of low-acid ingredients. The recipe is based on a specific pH (note 1/4 lb. reference which is also a bit less than the amount of meat on an average hamhock) and adding any more ham than called for will radically change the pH, the density, and the processing required. A 2.5 change in the recipe is risky as it is easy to make mistakes in the amounts of ingredients unless you are very accurate with your math calculations and measurements. In this case it is easy to 2.5 x 2 cups beans and 2.5 x 1/2 cup chopped onions but the ham is somewhat difficult to measure. So with the ham you could only add a total of 1/2 lb + 1/8 lb for a total of 0.625 lbs. and it will need to be weighed. Please keep in mind that canning recipes are not just general guides. For optimal safety, especially when inexperienced, they should be followed as written. Dave |
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| thanks Dave, that's why I asked. My freezer can't handle any more mistakes, and I was about to make another one! |
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| the amount of ham on my two hocks combined was a paltry .13 lb. So I did an enough diced ham to make the ham total .55 lbs |
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