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| I looooove green chile's and I've been making a green chile sauce and freezing it. Well, I would like to save precious freezer space and would like to can green chile sauce. My usual recipe is the following: 1/2 onion, diced I did some research and figured out the times and pressure of the green chile, onion, garlic, and vegetable broth. I figured out that the longest processing time would be onions at 40 minutes at 10 lbs of pressure. If I took out the flour all together (i will NOT add flour at all) and pressure canned the sauce at 10 lbs for 40 minutes, how do you guys believe that would come out well? I've been searchin for a green chile sauce to can and have not found one that doesn't contain tomatillos....I don't want the main ingredient in my sauce to be tomatillos, I want it to be green chile. Please let me know what you think! Jessica |
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| No added acid at all? There are plenty of approved hot pepper sauce recipes that can be used but they all contain some added acid - either vinegar or lime juice or lactic acid when fermented. Just as even tomatoes require added acid even if pressure canned. Hot pepper Sauce Leave out the tomatoes if you wish but do NOT increase the peppers. The old "time required for the longest ingredient" guide has been considered outdated for years. It is guess work at best. Canning your recipe would be a do-at-your-own-risk endeavor. Sorry. Instead what you are really looking for is a fermented hot pepper sauce with those ingredients (except the flour). Explore those and can one of them. Dave |
Here is a link that might be useful: Hot Pepper Sauce discussions and recipes
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| Hm, I was expecting you to say that. I can add lemon but this is not a chile sauce per say. Not like Tabasco sauce or Texas Pete's. It's more like an enchilada sauce. I make it every year and freeze it, I was just hoping that there would be a chance to can it. I would have to make a small batch of green chile sauce using the hot pepper sauce recipes and see if I like it. |
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- Posted by readinglady z8 OR (My Page) on Wed, Jul 31, 13 at 15:05
| That recipe is so basic with onions and garlic available year-round, why not just can the peppers plain and make your sauce fresh? It would probably have a better flavor and plain peppers are optimally versatile. Carol |
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| I can add lemon but this is not a chile sauce per say. Not like Tabasco sauce or Texas Pete's. It's more like an enchilada sauce. I know. That's what makes the most likely option for canning those particular ingredients a fermented sauce. The ingredients you list are the standard ingredients for Chili Pepper Sauce and the color is determined by the color of the peppers used. And once it is fermented it can be canned or just kept in the fridge. That way you don't have to add any vinegar or lemon or lime. Fermentation is naturally acidic. Otherwise, yeah you can do it the way you describe if you wish but with no guarantees of safety. It is a do-at-your-own-risk thing. Dave |
Here is a link that might be useful: Fermented Hot Chili Pepper Sauce
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| However, the "fermented hot chili pepper sauce" you posted...I'm going to do that with my glut of Tabasco's! Thanks! |
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