Please Help Me Prepare Chilli Paste for Pressure Canner
I am new to the forum and would like to start canning (with a pressure canner) but am afraid of botulism. I would like to can Harissa (Tunisian Chile Paste) and if successful, possibly sell it at my local farmers market. The main ingredients are
re hydrated dried chile, garlic, olive oil, 2 tablespoons of water and some spices. I live in New Mexico.
i see that canning pressure should go up to 250ÃÂ° but home pressure canners only go up to 240ÃÂ°. also, i do not wish to add tomatoes or vinegar or lemon juice which will alter the taste tremendously. Can citric acid be used? if so, in what proportions? i have not seen a pure chile paste canning recipe especially for canning at this altitude and any advice would help. thank you.