Community » Canning 

Subject: I have a question.

I have just made a recipe for homemade sandwich spread that contains green tomatoes and  Miracle Whip and was told to bottle in hot bottles and lids.  Which I did but my question is these don't seal because they cool off before they can; how long will the shelf life be? Or , should I put them in a warm water bath to seal?  Would love some help!

Fudge

Fudge : 1y 9w 3d ago

First, given the date of your post I'm thinking any advice is too late I hope no one died from botulism in the meantime


 However, in general, if your canning receptacles do not seal - you do not have a shelf-safe product.  Tomatoes (and tomato products) need to be processed in a pressure-canner.  It's all about acidity and other chemical stuff I don't quite get.
And (I'm sorry, but it just sounds gross ) I've never dealt with Miracle Whip in canning.  Maybe the idea was to make the spread and just keep it refrigerated? 
I hope it turned out ok!!

ChefBoyardelia

ChefBoyardelia : 1y 4w 2d ago

recipe like this?
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SANDWICH SPREAD

12 red peppers
12 green peppers
12 green tomatoes
4 large onions
3 cups sugar
½ pint mustard
3½ teaspoons salt
1 cup vinegar
½ cup water
½ cup flour
1 quart salad dressing (Miracle Whip)
Grind together peppers, tomatoes and onions; cover with boiling water. Drain and place in large kettle. Add sugar, mustard, salt, vinegar and water. Boil 10 minutes. Make paste of flour; add to vegetable mixture. Return to boil and boil 5 minutes longer. Remove from heat, add salad dressing and mix well. Place in hot pint jars; seal.
-

if you made this recipe correctly, you've got boiling hot sauce, about a quart, which you add to a quart of Miracle Whip.  If your jars are freshly hot from boiling water bath themselves and then drained, you should be able to fill to within 1/2" of the top and then put regular canning jars and rings on them.  It should be warm enough to suck down the cap and seal the rings tight as they cool.

if it doesn't do this, you're going to need to hurry up your processing so you can get it in the jars while it is still hot enough to suck down the seal during the cooling process.  (i.e. you put in hot stuff, as it cools it shrinks, which causes a vacuum and then this seals the lids)

otherwise, refrigerate it :)

annmartinson

annmartinson : 1y 4w 2d ago

OK, maybe it doesn't look as gross as I first imagined!  But I thought you always had to pressure can tomatoes because of the acidity?  I've avoided canning my own spaghetti sauce for that reason. . .


 I do have an old school pumpkin pickle recipe that uses the hot-jar-hot-ingredients vacuum sealing method, but that's always made me nervous so I usually process them anyway!

ChefBoyardelia

ChefBoyardelia : 1y 4w 2d ago

Reply below or start a new topic in "Canning"

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