Right, that's what I'm saying. According to the main thread on hot sauce making, it should be as easy as lowering and strictly controlling PH, no matter what you call it (puree, hot sauce, etc.) Obviously purists will have their strict definition of what consititutes a "puree," but in my case, I'm really just trying to preserve a bunch of peppers for future use, and taste isn't so much of a factor, as I'm mixing it into things later anyway.
Really, I would like just just eschew the whole pressure canning thing, and I have a crap load of 5% white distilled vinegar, ph test strips, sterilized jars, and a blender. i should be able to do this without water baths.
Pressure canning is totally different than Boiling Water Bath processing which is totally different than the HotFill/Hold used for hot sauces in woozy bottles!!!
Pressure canning utilizes pressure for preservation,
Boiling Water Bath utilizes heat/pressure and acidity for preservation
Pickling utilizes acidity for preservation.
I need read all these post again...
PUREE (like the word MASH) is a description of consistency, not a definition of pH content or anything else. What is the consistency of "hot sauce"?
BRB after reading posts again.
In an effort to cut down on thread redundance, as well as broadcasting my noobishness in this department, I looked around (I'm following a few threads on this subject, including AlabamaJack's fairly comprhensive topic on this), but I'm still a bit confused on a few things regarding puree making. I think I may be conflating two different techniques.
I guess I should just ask straight away: can I simply blend the pods, add vinegar and a pinch of salt, and pour it all into a pot to boil for a bit, test the PH to make sure it's under 4.0, then pour that into sterilized jars? Or do I have to pressure can/ water bath it too?
Thanks in advance to whoever knows about this.
"I guess I should just ask straight away: can I simply blend the pods, add vinegar and a pinch of salt, and pour it all into a pot to boil for a bit, test the PH to make sure it's under 4.0, then pour that into sterilized jars? Or do I have to pressure can/ water bath it too?"
Pressure canning and Boiling Water Bath processing are totally different.