Hot Dog Chile Sauce

Tracy93(6)October 26, 2012

The recipe calls for 3 lbs ground meat, 16 ounces of ketchup, 2 chopped onions, assorted ground spices, 6 cups of water and 1/2 cup of corn starch to thicken.

This is not a thick sauce. It is no where near as thick as the stuff you buy in the cans at the grocery store. In fact, home canned pie filling is thicker.

If I change the straight corn starch to clear gel or therm flow and process in the pressure canner for 75 minutes for 1/2 pints will it be OK?

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Sorry: it is 1 cup of corn starch and 14 ounces of ketchup for the sauce.

    Bookmark   October 26, 2012 at 6:58AM
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readinglady(z8 OR)

Home-canned pie filling is a tested high-acid fruit formulation, not low-acid meat ground meat thickened in a sauce, so they're not remotely comparable.

And because testing has not been done on the recipe you cite, there's no definitive answer as to whether it would be safe or not. No one here can say yes or no.

If you believe it would be and want to give it a shot, that's up to you.


    Bookmark   October 26, 2012 at 12:46PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Simple answer - no way to know if it would be safe or not. It is a do-at-your-own-risk recipe.

Sure it has the processing time for ground meats - 75 mins. @ 10 lbs. for pints but that meat time is based on only having water, broth or tomato juice added, not ketchup, onions and thickener. Just the thickener alone would require added time.


    Bookmark   October 26, 2012 at 1:21PM
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Linda_Lou(SW Wa.)

No, since no tomato products are safe to thicken before cannning. Not even with Clear jel. Only for pie fillings or for jams.

    Bookmark   October 27, 2012 at 7:26PM
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