I’m nervous about this. Has anyone tried this recipe? If I don’t refrigerate the tomatoes during the 12 hour salting step, will it definitely be a safety issue? What if my refrigerator isn’t the cleanest – will that compromise safety? This is from Joy of Cooking (1997).
by VivaSiciliani
4 Comments
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Does anyone know how long of a time for a water bath?
Hello! So the first thing for canning is you’ll want to make sure you are using a up-to-date, safe, tested and verified recipe, which this unfortunately is not. However, I was able to find a similar recipe ( [https://nchfp.uga.edu/how/pickle/relishes-salads/pickled-green-tomato-relish/](https://nchfp.uga.edu/how/pickle/relishes-salads/pickled-green-tomato-relish/) ) for you that is from the National Center for Home Food Preservation, which is one of the safe sources you’ll find linked on the wiki of this sub. I would highly recommend taking a look at some of those safe sources before you get started with canning so you can get an idea of the process and what makes something safe!
Prudence is wise. A few things –
Yes, you would need to refrigerate to prevent a safety issue. I would not want to risk the possibility of it causing problems.
If it’s covered in the fridge, you should be ok. However, the way you said “isn’t the cleanest” has me worried. If you need to clean some shelves, you’re probably OK. If you have a possum or an opossum living in there…maybe might be an issue.
And finally – I don’t think this is one of the approved sources. This recipe MAY be safe for shelf storage, but since the book isn’t listed on the wiki, I am a bit concerned. You would be able to store it in the fridge after making it for the time specified, but I’d be hesitant to try and can it. I might be wrong on this part, but others here will have more info on that. Your best bet would be to find a similar recipe from one of the approved sources here.
Good luck on your food preservation journey! It’s a lot of fun!