I measure the 1" or 1/2" from the rim of the jar to the top of the "contents" in the jar.

No egg-throwing here, LOL.

The half inch is measured from the rim of the jar down (I mean the top edge the lid goes on). Once you've canned for a while you'll be able to eyeball, but initially it is helpful to measure.

Someone else may have a better answer on the peppers, but 100% vinegar really creates a pretty uncongenial environment for contamination. I would guess also that some of those little country restaurants have fairly fast turnover on those peppers. But there are others on the Forum who are experienced chili-heads, so they'll know better.

It doesn't matter if the relish has absorbed the liquid. If it's been properly processed using a safe-tested recipe, it's fine when it's canned and fine after as long as the seal's intact.

What does happen over time is things change as they sit on the shelf, which is one reason why we try not to over-can. Relishes soften, flavors dull or alter over time and you just don't have the same quality. But it's sstill safe to eat.

Carol

There is an easy way to measure headspace. Here is a link with a picture. You use the rings on the jar threads to measure.
I don't suggest you follow the recipes on this site, and some of the methods are outdated, but this is a good diagram.

Here is a link that might be useful: Canning headspace.

Gosh, Joy, who would ever throw eggs at a nice fellow canner?

Like Linda Lou says, I measure head space using the jar threads.

Happy canning!

Zabby

I would never recommend the Noll's canning site. Getting the jars ready is fine. The canning of green beans is way off. First off, they put bacon in the jars. She's using table salt. Also, it is impossible to blanch 25 lbs. of beans in a 12 quart kettle. A bushel of beans weighs 30 lbs. I grew up on a vegetable farm and weighed thousands of bushels. 32 lbs with the tare.
There are 26 quarts of beans waiting their turn to be pressure canned. The hot liquid placed in the jars will surely be cold once they get into the canner. It looks like 3+ loads to go.
I only checked their green beans site. I'll look at the others.

I agree that the site does NOT follow safe canning practices, but sure is a fun, silly, folksy site to just read. Maybe I'm prejudiced since they're in Oregon! :+)

Deanna

I love seeing their pantry with all those jars of canned goods.

Has anyone read the Noll's Bread and Butter recipe? Actually, it wasn't a recipe as there was no mention of amounts of vinegar and spices or sugar. It calls for 6 cups of salt. Obviously a printing error. I wanted to see if they used an acid for canned tomatoes. They didn't can plain tomatoes only tomato sauce. I also didn't like the looks of the canned corn. A lot of liquid was lost and the contents are quite dark. When canning corn it is best to use a variety that is not super sweet. The sweeter the corn, the darker the resulting product.

I'm sorry I misread Mrs. Noll's recipe. I got way ahead of myself. The only misprint was the salt.

THe pH of vinegar is around 4, and most bacteria and germs live at around 7. The bad "germs" can not live in vinegar, which is why people have pickled food as a preservation method.