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Pressure canned sauce, will this work?
1/13/2012 5:23:03 PM
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
Thought a few batches canned in the smaller jars would be a quick and easy lunch... thoughts?
WDS
Dan Dan Noodles
Recipe courtesy Alton Brown, 2011
Ingredients
1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped
Directions
Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions
Thought a few batches canned in the smaller jars would be a quick and easy lunch... thoughts?
WDS
Dan Dan Noodles
Recipe courtesy Alton Brown, 2011
Ingredients
1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped
Directions
Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions
1/13/2012 11:38:30 PM
Originally Posted By WDS:
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
Thought a few batches canned in the smaller jars would be a quick and easy lunch... thoughts?
WDS
Dan Dan Noodles
Recipe courtesy Alton Brown, 2011
Ingredients
1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped
Directions
Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
Thought a few batches canned in the smaller jars would be a quick and easy lunch... thoughts?
WDS
Dan Dan Noodles
Recipe courtesy Alton Brown, 2011
Ingredients
1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped
Directions
Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
1/14/2012 5:59:57 AM
Originally Posted By Abearir:
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
Originally Posted By WDS:
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
<snip>
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
<snip>
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
What he said.
I will deviate at times from tested recipes but the alterations are minor. The recipe here has way too much oil in it to resemble any tested recipes.
1/14/2012 9:47:00 PM
Originally Posted By Abearir:
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
Originally Posted By WDS:
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
Thought a few batches canned in the smaller jars would be a quick and easy lunch... thoughts?
WDS
Dan Dan Noodles
Recipe courtesy Alton Brown, 2011
Ingredients
1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped
Directions
Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
Thought a few batches canned in the smaller jars would be a quick and easy lunch... thoughts?
WDS
Dan Dan Noodles
Recipe courtesy Alton Brown, 2011
Ingredients
1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped
Directions
Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
Wasn't planning on including the noodles in the jar, just the sauce components.
WDS
1/15/2012 7:18:52 AM
Originally Posted By WDS:
<snip>
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
<snip>
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
Wasn't planning on including the noodles in the jar, just the sauce components.
WDS
It'll still turn out as mush. I wouldn't can it for the reasons mentioned.
1/28/2012 7:36:17 PM
!!!!!! This is just my own thoughts. I will not be held responsible if you die or your kid or grandma dies. I am not a bio engineer I am also not a pro cannery !!!!!
!!!!! Do not test on kids elderly or pregnant women !!!!!!
I WOULD TRY IT. But leave the noodles out.
Cook it, can it, and then test.
I would try it for taste the day it’s made.
The try on in a month.
Watch for bulging caps dead seals and when you open use your senses (that’s what their for).
If it smells bad throw it out!!
If it looks bad throw it out!!
Taste a little bit (like teaspoon full put the rest in the fridge) if it tastes bad throw it out!!
If you don't feel good the next day after the teaspoon test throw it out!!
If you feel good try more (like a cup) if it taste bad throw it out!!
If you don't feel good the next day after the teaspoon test throw it out!!
After these tests try a new jar in a month. Run the same test.
Or get a bio lab to test for pathogens and nutrient values.
!!!!! Do not test on kids elderly or pregnant women !!!!!!
!!!!!! This is just my own thoughts. I will not be held responsible if you die or your kid or grandma dies. I am not a bio engineer I am also not a pro cannery !!!!!
!!!!! Do not test on kids elderly or pregnant women !!!!!!
I WOULD TRY IT. But leave the noodles out.
Cook it, can it, and then test.
I would try it for taste the day it’s made.
The try on in a month.
Watch for bulging caps dead seals and when you open use your senses (that’s what their for).
If it smells bad throw it out!!
If it looks bad throw it out!!
Taste a little bit (like teaspoon full put the rest in the fridge) if it tastes bad throw it out!!
If you don't feel good the next day after the teaspoon test throw it out!!
If you feel good try more (like a cup) if it taste bad throw it out!!
If you don't feel good the next day after the teaspoon test throw it out!!
After these tests try a new jar in a month. Run the same test.
Or get a bio lab to test for pathogens and nutrient values.
!!!!! Do not test on kids elderly or pregnant women !!!!!!
!!!!!! This is just my own thoughts. I will not be held responsible if you die or your kid or grandma dies. I am not a bio engineer I am also not a pro cannery !!!!!
1/29/2012 8:14:03 AM
Originally Posted By Feral:
What he said.
I will deviate at times from tested recipes but the alterations are minor. The recipe here has way too much oil in it to resemble any tested recipes.
Originally Posted By Abearir:
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
Originally Posted By WDS:
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
<snip>
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
<snip>
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
What he said.
I will deviate at times from tested recipes but the alterations are minor. The recipe here has way too much oil in it to resemble any tested recipes.
Agree fully. The peanut butter thing would scare the poop out of me since it doesn't take much to sour peanut oil.
1/31/2012 4:47:01 PM
Originally Posted By REELDOC:
Agree fully. The peanut butter thing would scare the poop out of me since it doesn't take much to sour peanut oil.
Originally Posted By Feral:
What he said.
I will deviate at times from tested recipes but the alterations are minor. The recipe here has way too much oil in it to resemble any tested recipes.
Originally Posted By Abearir:
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
Originally Posted By WDS:
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
<snip>
Would a sauce with the ingredients listed below can well. I assume it would need pressure canned, maybe I am wrong.
<snip>
Standard USDA info on canning says......... If the exact ingredients and recipe is not listed in a well tested canning book DO NOT CAN IT. Personally I'd vacuum seal it and freeze. To be safe you'd need to pressure can at 15lbs for 30-40 minutes or more......I don't think the resulting mush would be very good. YMMV
What he said.
I will deviate at times from tested recipes but the alterations are minor. The recipe here has way too much oil in it to resemble any tested recipes.
Agree fully. The peanut butter thing would scare the poop out of me since it doesn't take much to sour peanut oil.
On the note of too much oil/fat.... then why is it OK to can bacon? Just wondering.
WDS
2/1/2012 2:28:09 PM
I don't think there are guidelines for canning water either, but I am sure it can be done safely. As a liquid, it will mix during canning and you should get even heat distribution. If this sauce is going to be cooked after opening then there is even less to be worried about. But, ultimately, your risk and your choice.
