As canning recipes are updated they are being transposed to weight or volume. Older recipes still tend to provide measures by quantity. As I've made my own old favorites, I've gradually transposed my own measures by weighing and recording amounts.

In the case of Ellie Topp, her recipes do provide weights and volumes for many foods, but it's not consistent. So tomatoes might be by weight and then she'll throw in the 2 chiles. I know her recipes are sound and it's not unreasonable to conclude there is a certain latitude. People who develop these recipes don't aim for 4.6, which is the absolute acidity limit. They aim for 4.2 or less (something in that range), so that regardless of what the average person does, the jarred product's not going to be risky.

I tend to err on the conservative side. So if I see an Ellie Topp recipe that says 2 chile peppers, I go for jalapeno size, not poblano.

It's not unusual for final quantities to vary and if I've been conservative on veggie sizes initially, I don't worry about it. But if I were to find the amount I was getting was way off, I'd reconsider my own system of measurement. In the case of the salsa, I might well toss in an extra 1/2 cup of lime juice or other acid, just for comfort.

You could always use litmus paper. I wouldn't rely on it for creating recipes, which can be very risky, but for verification that something is or is not acid, it could be a helpful backup.

Carol

at what point do you get concerned - say a full extra pint?

No. Well less than that amount causes me concern. ;) Unless we are talking about excess liquid that can be drained to bring the measurements in line.

I agree with Carol in the go to the conservative side of measurement rather than the "more" side. Some latitude is covered but it is too easy to go overboard with ingredients and create risk without being aware of it. If you get a "slightly larger yield", don't use it all. ;)

It is especially important to be conservative with recipes such as salsa which is eaten fresh from the jar and with similar items that are riding that pH fine line.

Dave

Dave, I think canning_mom meant that she ended up with 2.25 cups of the finished product, instead of the 2 cups Ellie Topp stated as the yield. The recipe said "2 chile peppers" but didn't give the volume for that ingredient.

I just wanted to clarify that in this case you would NOT drain the excess liquid, because then you are losing the acid that makes the product safe. Distribute the liquid equally as you fill the jars. Dave is referring to draining extra liquid to get, say, a measured quantity of tomatoes down to match the recipe.

canning_mom, when I made Ellie Topp's microwave mango ketchup, I got only half as much as the stated yield. Right now I'm processing the Madras Pickled Eggplant, scary oil and all, and I got exactly the right yield. I had to stay up late to can everything out of the fridge because I have to go out of town tomorrow to work storm restoration after Hurricane Hanna. I'm leaving a counter full of almost-ripe tomatoes, so depending on how bad we get hit and how long I stay away, I will come home and either make a double batch of Annie's salsa, or clean up rotten tomato juice. I need a tomato sitter!

Melissa

Dave is referring to draining extra liquid to get, say, a measured quantity of tomatoes down to match the recipe.

Yep, that is what I meant. Thanks for the clarification Melissa. I appreciate it. ;) Many ingredients can "juice up" on you as processing and can be drained before adding to the mix.

Quite right that you wouldn't want to drain down the recipe called-for safety liquids.

But say a recipe is supposed to end up with 6 pints and I end up with 7 pints, I'd worry about my pH with many things. We will usually add additional acid (citric acid comes in handy) or to be extra safe, before processing, I'd return all to the pot and simmer longer to insure good acidification of all the ingredients.

A 1/2 pint extra I'd probably let slide and trust the acidification and getting less would be no safety problem.

Dave

Thanks everyone!

Yes - I did my best to distribute the liquid between the jars as it had the vinegar for safety.

I did use jalepenos for the chile peppers as a midsize pepper.

For future larger yields, it sounds like I could do as canning tomatoes and maybe add 1 T of lemon/lime juice or vinegar to each jar? Only problem is sometimes I don't know how much yield I have until I am towards the end of filling the jars...or is it okay to just bump up the acid in the pot on a casual basis if the recipe has general ingredients and not specific volume/weight measurements for everything.

Thanks again everyone!