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Approved Hot Pepper Relish

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Posted by judydel (My Page) on
Tue, Oct 29, 13 at 17:01

Hi,
I made the hot pepper sauce recipe below that skeip posted. I'm not sure if it's an approved recipe to can or not?

CHILI GARLIC SAUCE
6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
10 cloves garlic, chopped
1 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar
Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator. Makes a scant 2/3 cup.

Quantities are really subjective. I toss in as many Peppers as I have and then sometimes a whole head of Garlic, and taste from there.

Steve

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RE: Approved Hot Pepper Relish

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Tue, Oct 29, 13 at 17:07

No as skeip says in the recipe, it is for refrigerator storage only, If it had been tested and approved for canning then canning instructions would be included in the recipe.

Since it contains minimal vinegar and lots of low-acid ingredients it wouldn't be safe to can.

Dave

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RE: Approved Hot Pepper Relish

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Thanks Dave. Do you have a similar hot pepper relish recipe that IS approved?

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RE: Approved Hot Pepper Relish

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Normally an undiluted 5% vinegar solution is sufficient for safe processing as long as the amount of vinegar is great enough to swirl around all the pepper pieces when it's in the jar.

That may mean ultimately it's necessary to drain off some of the solution before consumption but considering it's undiluted vinegar and you're cooking the ingredients (i.e. acidifying) in the vinegar before bottling, I don't think there's a risk as long as you meet the criteria in the preceding paragraph.

As you are aware, however, there will be a more pronounced vinegar flavor and some aging will help reduce the sharpness.

It's up to you to decide if you'd rather continue with the current recipe and refrigerate or make the necessary changes for canning but risk changing its character.

Carol

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RE: Approved Hot Pepper Relish

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Tue, Oct 29, 13 at 18:08

NCHFP provides 3 approved recipes.

Hot Pepper Relish

Pickled pepper and Onion Relish that you can make with hot peppers if you just keep the measurements th same.

Sweet Pepper Relish that can also be made with hot peppers or a combo of hot and sweet peppers.

Each has different seasonings.

there are also recipes in both the Ball books and 2 or 3 recipes in Joy of Pickling, each with different ingredients.

skeip's recipe above only makes 2/3 cup so you would have to more than quadruple it to make it worth the time and effort to can it.

Link below is to many previous discussions about hot pepper relish/recipe discussions too that you might want to skim through for other recipes.

Dave

Here is a link that might be useful: Hot peppers relish discussions

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