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Purée time!!
- Thread starter Ozzy2001
- Start date
salsalady
Business Member
Codester,
AJ's recipe is usually a bit thick, probably too thick to put into a woozy bottle. If you leave it thin it would probably work. Most people put it into small (4 oz or 8 oz) jam/jelly canning jars. They are easy to fill, easy to scoop a little out as it's needed, come with the lids and rings for easy boiling water bath processing.
Those style jars are easily available in grocery stores, North40 in our area, WallyWorld, even at the feed stores during canning season. May be harder to find the 4oz right now, but I'm sure you can find some 8oz jars around. Ask the stores, they may have some in the back.
Good Luck and Have Fun!
Check this out! I was looking for a link to the 4oz jars and found this. 4/8/12/16 oz jars are freezer safe!
AJ's recipe is usually a bit thick, probably too thick to put into a woozy bottle. If you leave it thin it would probably work. Most people put it into small (4 oz or 8 oz) jam/jelly canning jars. They are easy to fill, easy to scoop a little out as it's needed, come with the lids and rings for easy boiling water bath processing.
Those style jars are easily available in grocery stores, North40 in our area, WallyWorld, even at the feed stores during canning season. May be harder to find the 4oz right now, but I'm sure you can find some 8oz jars around. Ask the stores, they may have some in the back.
Good Luck and Have Fun!
Check this out! I was looking for a link to the 4oz jars and found this. 4/8/12/16 oz jars are freezer safe!
Hey, thanks for the tip salsalady!
I can easily get some 8-12oz jars at the store.. Thanks for the heads up! I may even be able to make this today, since all I was waiting on was the bottles..
I don't have a double boiler for the hot water bath.. I assume it is possible to do the HFH method with the jars?
I can easily get some 8-12oz jars at the store.. Thanks for the heads up! I may even be able to make this today, since all I was waiting on was the bottles..
I don't have a double boiler for the hot water bath.. I assume it is possible to do the HFH method with the jars?
salsalady
Business Member
The double boiler is to hold the sauce at temp while filling.
To do a boiling water bath-
fill the jars with sauce
wipe the rim and put on lid and ring
place in a pot of water with something under the jars to keep them off the bottom (round wire cake rack, 3-4 SS table knives)
cover jars with about an inch of water
bring to full rolling boil for 10-15 minutes
remove jars and allow to cool
You don't need any special pots or equipment, just a stock pot or deep sauce pan large enough to fit in the jars you are making. Or do them in batches.
Have Fun!
To do a boiling water bath-
fill the jars with sauce
wipe the rim and put on lid and ring
place in a pot of water with something under the jars to keep them off the bottom (round wire cake rack, 3-4 SS table knives)
cover jars with about an inch of water
bring to full rolling boil for 10-15 minutes
remove jars and allow to cool
You don't need any special pots or equipment, just a stock pot or deep sauce pan large enough to fit in the jars you are making. Or do them in batches.
Have Fun!
Zis is kewl.
Can one just get some wood and smoke it in, say, a charcoal grill?
Or are greater technologies required?
Can one just get some wood and smoke it in, say, a charcoal grill?
Or are greater technologies required?
salsalady
Business Member
We are talking about making pepper puree using Alabama Jack's (aka AJ's) recipe. It's not really a sauce, more like concentrated ground up peppers canned in small jars. It can also be frozen, or just kept in the refer.
EDIT-SORRY noobsauce....you were asking about the first post where Ozzy said the chiles were smoked.
Any way you can smoke it works. It goes pretty fast though. A little smoke goes a long way. Ozzy'll probably chime in with how he did the smoke.
EDIT-SORRY noobsauce....you were asking about the first post where Ozzy said the chiles were smoked.
Any way you can smoke it works. It goes pretty fast though. A little smoke goes a long way. Ozzy'll probably chime in with how he did the smoke.
Yeah sorry guys, haven't checked in for awhile.
For smoking them I just put them on some foil and smoked these with pecan wood for about an hour or so at 225. They soak up the smoke pretty well, and you don't want to really dry them out either. At least for the purée.
Here's a pic of when I smoked some for a hot sauce
The smoke flavor is so good. A spoonful of purée in a pot of chile is detectable. Most other stuff I just dip a clean fork or knife in the jar and then mix up the soup, fried rice, etc with it and it packs a punch with heat and flavor.
For smoking them I just put them on some foil and smoked these with pecan wood for about an hour or so at 225. They soak up the smoke pretty well, and you don't want to really dry them out either. At least for the purée.
Here's a pic of when I smoked some for a hot sauce
The smoke flavor is so good. A spoonful of purée in a pot of chile is detectable. Most other stuff I just dip a clean fork or knife in the jar and then mix up the soup, fried rice, etc with it and it packs a punch with heat and flavor.
You could use a regular grill. Just pile your charcoal to one side so as to have indirect heat. The peppers are much more delicate than a slab of ribs or a pork shoulder. I usually wait to smoke my peppers until I do some meat smoking, and then I put the peppers in afterwards. Works great because I don't have to fire up new fuel.total noobsauce said: