pictures and a question
Thanks to this forum and Peppermania.com for seeds and encouragement last winter. My pepper crop was wonderful. You see a picture of the habaneros at http://www.flickr.com/photos/nancybeetoo/tags/habanero/
I am now making hot sauce and have a canning question that I haven't found an answer for.
I made a sauce that I like by reading the ingredients on the bottles. Its roughly equal parts habaneros, jalapenos, carrot and onion with enough vinegar to make a slurry.
The thing is, I would like to can it rather than freeze it, but I don't know if there is enough vinegar in it to be safe. I have a canning book from the UGA http://www.uga.edu/setp/book.html which is the latest information from scientists on safe canning. In there the proportion of vinegar in the pickling recipes ranges from about a third cup per pint of finished product and up to a cup per pint. Right now my sauce is at the low end of the that range. So, I could bump up the vinegar, or pressure can, or freeze.
Freezing makes them harder to give away as gifts.
Pressure canning may affect flavor??? Does it?
More vinegar would probably be acceptable but it is already a very tart sauce.
Any advice? Favorite recipes?