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Sun, Oct 26, 14 at 19:24
| It was suggested that I post here. I make my own enchilada sauce using chile pods, water and garlic. I soak them and deseed them. I love the Dry Chile's we use. I wanted to can it to give as gifts. I will freeze some for home. Has anyone done this? We are a Hispanic family and use a ton of it! |
Follow-Up Postings:
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| With those ingredients, it would not be safe to waterbath can - nowhere near acidic enough (if it was fermented for long enough, different story). Even for pressure canning, you'd need to use a tested recipe, not your own: https://ask.extension.org/questions/116179#.VE2IR_nF-_c With garlic and peppers in there, botulism is a risk. |
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| We would need to see the entire recipe to be sure but I would agree that with the info given so far it vary likely cannot be safely canned without sufficient added acids to reduce the pH to a safe level. Freeze it. And, when it comes to gift giving, safe, tested and approved recipes only rather than personal potentially unsafe recipes are recommended. We can all set our own acceptable level of risk but we shouldn't unknowingly pass that risk on to others. :) Dave |
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- Posted by craftylady Sac,Ca (My Page) on Sun, Oct 26, 14 at 19:59
| Zizania, Well darn! Thank you! I guess I will just have to give it fresh.they will have to use it up right away, but at least no one will get sick. |
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