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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 06-12-2003, 06:07 AM
jywharff's Avatar
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Location: San Antnio, Texas
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;-) OK...here's some thoughts on hot sauce....or you trying to make salsa??? If it's salsa...try not to use vinegar!!! I live in Texas and, would Never use it....it's like....Who wants sour salsa??? I also roast my peppers ...and, the flavor is terrific!!! You can make fresh...no cooking. Or, cooked....and, will last longer in your fridge. I play with it...tasting as I go...and, go from there.
That's what's cooking is all about....just having fun with it sometimes.
Enjoy!
Joanie
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Old 06-25-2003, 02:25 AM
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CHILE SALSA (HOT TOMATO-PEPPER SAUCE)

--------------------------------------------------------------------------------

5 lb. tomatoes
2 lb. chile peppers
1 lb. onions
1 cup vinegar (5% acidity)
3 tsp. salt
1/2 tsp. pepper

YIELD: 6 to 8 pints

PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING
CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE
TOUCHING YOUR FACE. Wash tomatoes and dip in boiling water
for 30 to 60 seconds or until skins split. Dip in cold
water, slip off skins, and remove cores. Coarsely chop
tomatoes and combine chopped onions, peppers and remaining
ingredients in a large saucepan. Heat to boil; and simmer
10 minutes. Fill hot jars, leaving 1/2-inch headspace.
Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR CHILI
SALSA IN A BOILING-WATER CANNER

Process Times at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Pints 15 min. 20 25
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