Pressure Canning Chili Pepper Sauce
First off, I'm new here and it's a pleasure to come to a place where so many experienced folks are willing to share. Second, safety is A#1 in my book, so make no mistake about that.
I've searched and read on the various posts made in the past on the topic, but still have a question...
If I can pressure can hot peppers in water, as specified at the UGA NCHF, web site, why couldn't I pressure can a recipe like the following one:
"Chiltepin House Sauce (Salsa Casera)
2 cups Chiltepins (Hot Peppers)
8 cloves garlic -- (8 to 10)
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 cup cider vinegar
Combine all ingredients in a blender and puree on high speed for 3 to 4 minutes."
Or any chili pepper sauce for that matter (sans one with oil in it I suppose)??
I guess where I'm going is, it would seem to me that if I can pressure can deer meat, I should be able to pressure can any combination of peppers, garlic, vinegar, and water safely no?
I absolutely understand the "tested recipe" concept. I certainly understand why there wouldn't be a water bath canned recipe. So, let's get that out of the way.
What I'm trying to understand and differentiate is really why there are no "tested" pressure canned hot sauce recipes.. yet there's a tested pressure canned "tuna meat" recipe... Is this because there's something inherently dangerous with this combination of peppers, garlic, vinegar, and water?? So, going back to elementary school math... the associative property... if peppers and water are okay pressure canned... and peppers and vinegar are okay boiling water bathed.. if garlic and vinegar are okay boiling water bathed and if garlic and water are okay pressure canned (might be mushy mess though), then why can't all of those be pressure canned together.. Let's say for 75 minutes at 15lbs just to be absolutely sure we've obliterated all living matter...(okay, I'm on caffeine binge this morning and I'm being a bit tongue cheek here, make no mistake). But really, is it because it's inherently dangerous to pressure can these recipes or is it because the only people that test these recipes are authors whose audience is mid america that are more focused on tomatoes and strawberry jam. Yes, there are a few recipes.. (I have the Ball Complete Book and the Stocking Up book...) But, no where near the recipes you see for Salsa and tomato based hot sauces...
To be clear: I am not a crusader. I am not a risk taker. I'm merely seeking knowledge. Thanks for your experienced input.