Canning experts...

[Vodu]

Can I process this recipe in a hot water bath?
 
1/2 pound tomatillos
4 cloves garlic
2 canned chipotles
1/2 Tsp salt
1/4 cup water
 
Roast and puree.
 
Obviously recipe will be adjusted for processing quantity.
 
I think I can add 1/8 Tsp ascorbic acid per 1/2 pint jar for additional acidity...water bath for 40 min due to altitude.
 
Any thoughts or help is appreciated!
 
Thanks,
Jim

 

[Phil]

Technically, anything can be canned. But if you want the guarantee of safe, shelf-stable, make sure the pH is below 4.6 before processing, and make sure your mixture is thoroughly pasteurized - cooked at 190° F for at least 10 minutes.

oh...AND canned at that temperature. Hope this helps!

 

[salsalady]

I wouldn't HWB without the ascorbic acid or some other kind of acid.  You could pressure can it as listed. 

 

[Vodu]

Yeah I was just uncertain about the pH levels with the lack of additional vinegar/acid in the recipe. 
 
According to this I should be okay... http://www.ncbi.nlm.nih.gov/pubmed/9839810
 
My recipe has more than 50% tomatillos.
 
Thanks Phil!

I wouldn't HWB without the ascorbic acid or some other kind of acid.  You could pressure can it as listed. 

 
That is my second option.  According to the link above my pH should be around 4.1 of 4.2, that is well below the 4.6 recommended for HWB.
 
I can add the ascorbic acid as a precaution, I just don't want to change the flavor profile with vinegar...

 

[howardsaz9]

+1 on the pressure cooker/canning it works like a charm and will kill any bad things.

 

[salsalady]

That's a great article about the tomatillo processing.  Based on that, you should be OK.  If you're worried about anything, add just a pinch of ascorbic acid for peace of mind.  Have you found any recipes through extension service sites?

 

[Vodu]

I use this site sometimes.  It links to several extensions... http://nchfp.uga.edu/links/links_home.html

 

[HAB940]

I would like to get a PH meter, what should I be looking for and what price range? I only started thinking  about getting one after my last batch hot sauce. The recipe only called for putting into sterile jars and refigerating, not a real problem only I ended up with 12 pints ,12 half pints and a quart. That ammount of jars takes up quite bit of space. I know if I pressure canned they would be shelf stable. Is the All American  pressure canner worth the price?

 

[Valleyman]

• Here's a recipe (salsa) from the kings of canning-BALL
• Maybe useful as a guide
•  
• 5-1/2 cups chopped cored husked tomatillos (about 2 lbs or 27 medium)
• 1 cup chopped onion (about 1 large)
• 1 cup chopped green chilies (about 2 medium)
• 4 cloves garlic, minced
• 2 Tbsp minced cilantro
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1/2 cup vinegar
• 4 Tbsp lime juice
• 4 (8 oz) half pint glass preserving jars with lids and bands
• Process 15 minutes in HWB adjust for altitude