Hello Ann,

Jar procedures sound just fine. As time passes and you get better at gauging you may find the dishwasher works for you too.

I don't boil lids before using. The sealants on the lids aren't the same as they used to be, when boiling was required. Sometimes water gets to boiling before I notice and turn it down, but it's no big deal. I haven't noticed problems.

I think it was Linda Lou who mentioned the difference between dry and liquid, though I was participating in the discussion. I do use water displacement, though not with everything. You can fudge with high-acid things, like the peaches, but not with low-acid like onions and peppers. If recipes are less specific about amounts (i.e. "3 medium onions") it's either because it's an old recipe or there's enough vinegar that the recipe has a little wiggle room.

There's no rule of thumb on vinegar I know of. If only it were that simple. After all, the pH is determined not just by the vinegar and low-acid veggies but also the proportion of high-acid foods. That's why it's comforting to have tested recipes available to us.

Carol

Depending on whats in the jars, either a high acid, salty, vinegar, etc. they will not be unsafe to use even if they have cooled to room temperatures. In some cases, I can't possibly have very hot jars to begin with, so I just make sure that they have been rinsed in hot water and are cleaned by running through a dishwasher cycle.I always use a boiling brine, except for my pepperoncini (wont get into that here) Even for that, the dishwashers sometimes have a 'sanitize' setting, that will rinse, and then heat the water, then drain and use the internal heating coil to heat them to dry. If the foods in these has been poured in while boiling, and they are capped and heat processed, you should be just fine. About the only concern I would have is if they were low acid and you didn't use a pressure canner to process the filled jars, which is not safe no matter how clean the jars are. The peach salsa, has salt in it, as well as sugar? If so, there should also be an added acid, either lime juice, vinegars, lemon juice, or even citric acid. Fruits like peaches do have acid in them, but not all of the right type. Peaches can darken due to oxidation, so an extra acid needs to be added, usually ascorbic. This will not usually add enough extra acid to make it safe though. If you don't want acid in it, then it must be processed in a pressure canner to be safe.

I think the Peach Salsa Ann is referring to is the one from KatieC, which is a variation of the Bernardin Peach Salsa. That's a tested recipe and has been determined to be safe. I know as Katie is a Master Preserver any modifications she made would fall within the acceptable range.

Carol

OK, thank you. Ksrogers, my concern with the jars wasn't so much safety as I know they will be boiling long enough, but the thermal shock of putting them in the water bath. Well, maybe safety as well. I'm not sure what my concern was, but I have seen all of you posting your methods and didn't ever see anyone leaving their jars in the boiling water like I do so ... I worried. I worry about most every step!

As Carol said, the peach salsa recipe is KatieC's. It does not have salt but does have vinegar. And I treat the peaches with FruitFresh before adding them to the salsa.

As for the pressure canning - I haven't gone there - yet! I will be trying that as soon as I have enough of either tomatoes or corn.

Carol, I need you to come live with me for a canning season! Thank you - you are very reassuring. I think I worry about every step and it is nice to hear that "it's okay"!

Ann, who took the night off from canning!

Keep in mind that the Ball canning jars are designed to withstand the heat shock. They are tempered, and are almost like a 'Pyrex' glass, which can withstand suddent changes in temperature. I used an old commercially packaged mayo jar once, and it didn't last 5 minutes in my canner before it cracked up the side. I now stay with only canning jars.

Ann, I find I can buy myself some extra time with the dishwasher...I turn it on, then start preparing the stuff to can. If the dishwasher is on rinse or dry, I take out one jar at a time and close the door again so it continues heating the jars. If it's still on wash, I take it out anyway & just rinse it in hot tap water. Our dishwasher is pretty slow, so rinse & dry gives me the better part of an hour. I have also canned with a new, fast dishwasher, so this gives a lot less time but it sure is a great dishwasher and it saves energy and fits way more jars. :-)

Melissa