putting home made salsa in a beer bottle? - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Cooking & Pairing > putting home made salsa in a beer bottle?

Reply
 
Thread Tools
Old 07-19-2007, 11:16 PM   #1
chainsawbrewing
HBT_LIFETIMESUPPORTER.png
 
chainsawbrewing's Avatar
Recipes 
 
Feb 2007
Indianapolis,IN
Posts: 1,188
Liked 41 Times on 32 Posts



anybody see a problem with this? i'm making a batch of my home made beer salsa, (basically just a super hot habanero salsa, super thin, no chunks) and don't feel like buying mason canning jars, and thought putting it in beer bottles, and just capping it with my capper, would be cool, and a novelty.

any issues anyone knows of before i do this? i use vinegar in the salsa to legnthen the "freshness" of it. isn't a beer bottle air tight, and sealed just like a mason jar???


brian
__________________
Quote:
Originally Posted by shecky View Post
I love you. No, seriously, I think I have a man-crush on you. Smooches. :p

my bar build

 
Reply With Quote
Old 07-20-2007, 12:33 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,421
Liked 7845 Times on 5497 Posts


No, not really. The USDA has a website about canning, and the minimum requirement for anything is a boiling water bath, and the recommended is pressure canning. The reason mason jars work is they allow the contents to boil and release steam and pressure. Then, when you cool them down, they seal. Canning the contents by boiling while in the jar sterilize the contents. Pressure canning allows it to be at a higher temperature than boiling (240 degrees) to kill the pathogens.

"Canning" in beer bottles with a cap would be asking for botulism. Freezing would be ok, though.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 07-20-2007, 12:49 AM   #3

I thought about this method of packaging for my Smoked Porter Beer-B-Q Sauce. As Yooper stated the main reason I stayed away from it was fear of botulism. I stick with mason jars and traditional canning methods. The cost of the jars far outways the guilt I would feel from killing one of my friends.

 
Reply With Quote
Old 07-20-2007, 01:40 AM   #4
chainsawbrewing
HBT_LIFETIMESUPPORTER.png
 
chainsawbrewing's Avatar
Recipes 
 
Feb 2007
Indianapolis,IN
Posts: 1,188
Liked 41 Times on 32 Posts


wow. ok thanks for the heads up!

but doing it this way, and refrigerating it, would be no different than putting it in some tupperware and refrigerating it right?
i always make lots of extra salsa, and freeze it in tupperware, then unfreeze a bunch of it at the beginning of the week, and keep it in the refrigerator, and eat it through the week.

botulism is caused by bacteria, etc. that would grow in something that was set out for a length of time unrefrigerated, but keeping it refrigerated, and eating it quickly, would be no different than any store bought salsa, that requires refrigeration would it?
__________________
Quote:
Originally Posted by shecky View Post
I love you. No, seriously, I think I have a man-crush on you. Smooches. :p

my bar build

 
Reply With Quote
Old 07-20-2007, 04:19 AM   #5
Janx
 
Janx's Avatar
Recipes 
 
Dec 2004
San Francisco Bay Area
Posts: 1,677
Liked 16 Times on 10 Posts


Yep. Botulism grows in unfrozen, unrefrigerated foods. And you can't taste it. And it kills you. So, it's scary stuff in improperly canned foods stored for a long time.

No reason putting salsa in a beer bottle would be different than a tupperware if refrigerated.

The acidity of salsa gives it a fairly long shelf life naturally, also. Cheers
__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

 
Reply With Quote
Old 07-20-2007, 04:29 AM   #6
Sir Humpsalot
HBT_LIFETIMESUPPORTER.png
 
Sir Humpsalot's Avatar
Recipes 
 
Nov 2006
Posts: 4,005
Liked 87 Times on 69 Posts


Quote:
Originally Posted by brian williams
wow. ok thanks for the heads up!

but doing it this way, and refrigerating it, would be no different than putting it in some tupperware and refrigerating it right?
i always make lots of extra salsa, and freeze it in tupperware, then unfreeze a bunch of it at the beginning of the week, and keep it in the refrigerator, and eat it through the week.

botulism is caused by bacteria, etc. that would grow in something that was set out for a length of time unrefrigerated, but keeping it refrigerated, and eating it quickly, would be no different than any store bought salsa, that requires refrigeration would it?
Store bought salsa contains preservatives. I'd bet you'd be better off with store bought than homemade when it comes to longevity.

However, I don't think homemade salsa, refrigerated, would be any worse than any other homemade thing refrigerated. It'd definitely last a week, most likely 2 in the fridge with appropriate handling. And given that it's got vinegar and rather acidic, it could last a long time perhaps.

I would just pitch it when it started to smell bad, but well, I'm a guy.
__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

 
Reply With Quote
Old 07-20-2007, 05:31 AM   #7

I think my concern was more with, if I gave it away, I wouldn't know how it was stored. If bottled in beer bottles, I would make sure that people knew to keep it refrigerated and use it within a week or two.

 
Reply With Quote
Old 07-20-2007, 05:34 AM   #8
Sir Humpsalot
HBT_LIFETIMESUPPORTER.png
 
Sir Humpsalot's Avatar
Recipes 
 
Nov 2006
Posts: 4,005
Liked 87 Times on 69 Posts


Well, the people you gave it to would also have the issue of recapping the bottle..... unless, of course, you were giving it as a gift to fellow homebrewers.
__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

 
Reply With Quote
Old 07-20-2007, 05:43 AM   #9

Quote:
Originally posted by Damn Squirrels
Well, the people you gave it to would also have the issue of recapping the bottle..... unless, of course, you were giving it as a gift to fellow homebrewers.
This is true

 
Reply With Quote
Old 07-20-2007, 02:19 PM   #10
zoebisch01
 
zoebisch01's Avatar
Recipes 
 
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts


I'd interject that Botulism will not grow in sufficiently low pH. This is the reason why most Tomatoes can be hot packed without pressure canned. If your Salsa were quite acid, there would be no problems. You have to measure the acidity to be on the safe side.

Aside from the novelty though, it would be a PITA to get it in and out of the bottle if it weren't a very liquidy salsa.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Remove air from bottle before putting cap on NovaAesa Beginners Beer Brewing Forum 2 10-08-2009 12:29 PM
Home made bottle tree, risk of infection? aeonderdonk General Techniques 3 06-29-2009 09:59 PM
Putting CO2 Bottle on it's side? Cpt_Kirks Bottling/Kegging 6 12-24-2008 08:01 AM
Chocolatey recipe & salsa beer rocketman768 Recipes/Ingredients 5 09-30-2008 06:15 PM
Home made kit for home made brew LouisianaKid Beginners Beer Brewing Forum 13 09-22-2007 05:26 PM


Forum Jump