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tutorial Making some puree today...will post pics of the process....it's easy....

MikeUSMC

Extreme Member
Busy morning! :party:

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After putting a little more thought into it, I realized that I’d personally get more use out of some smoked powder than purée, so I only made a little bit. I ended up using:

400g Manzanos
240ml champagne vinegar (6%)
5 teaspoons agave nectar
1/2 teaspoon sea salt

Yield: just over 20oz of purée


Weighed, then blended with the vinegar:
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Once in the pot, I added the agave nectar and salt.

Cooking down:
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Filling the jars to BWB, for 15 minutes, with about 1/2” of headspace in the jars.
Note: Headspace is important when BWB canning!
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The excess that wouldn’t fill a jar got put in the fridge for a minute, to cool down, so I could check the pH while BWBing the other jars. Well within the safety range:
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Check out that color, lol. Looks like OJ, and this stuff was absolutely DELICIOUS! 👍🏻
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The rest of the pods went into the smoker for a few hours, with a big chunk of cherry wood. They’re going into the dehydrator (for powder) soon:
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I canned some habanero salsa too ;)
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Thanks for looking! 🍻
 
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Downriver

Extreme Member
Well done Mike! Those are some nice looking manzanos. The puree has a great color, plus I love the little bits in there. With a pH that low, you might could back off the vinegar a little bit, which could bring the flavor of the manzano more forward. Just a thought. And salsa....now you're talking! Got a recipe to share for that? I love a good salsa.
 

MikeUSMC

Extreme Member
“Well done Mike! Those are some nice looking manzanos. The puree has a great color”
Thanks, @Downriver! I agree; I love how vibrant the color is too!

“I love the little bits in there.”
I don’t, lol :rofl: I was really hoping for it to come out smoother but, that blender is close to 10 years old, and on its way out. I’ve never bought a replacement blade for it.

“With a pH that low, you might could back off the vinegar a little bit, which could bring the flavor of the manzano more forward. Just a thought.”
Yeah, I was thinking the same thing, especially using 6% vinegar (vs. 5%, like @AlabamaJack’s recipe). I definitely will, next time. I opted for the champagne vinegar because I feel that it has less “bite” than white distilled, and thought it might preserve the flavor of the peppers more. White wine vinegar would probably work nicely too.

“And salsa....now you're talking! Got a recipe to share for that? I love a good salsa.”
Sure! I always use “Annie’s Salsa” recipe from the old GW “Harvest” forum. It really is good!

Yield: (approximately) 6 Pints

-8 cups tomatoes, (1/4” dice)
-2.5 cups onions (1/4” dice)
-2 cups peppers*
-6 cloves garlic (minced)
-2 teaspoons ground cumin
-2 teaspoons ground black pepper (optional)
-1/8 cup non-iodized salt
-1/4 cup fresh cilantro (chopped)
-1/4 cup white granulated sugar
-1 cup apple cider vinegar (5%)
-2 cups tomato sauce
-2 cups tomato paste

Add all ingredients to the pot, bring to a boil and boil for 10 minutes. Ladle into pint (or half pint) jars** and BWB for 15 minutes. Easy peasy 👍🏻

As far as I know, this recipe IS SAFE for BWB canning but, please note:

*you can use any combination of peppers that you like here, as long as it doesn’t exceed 2 cups. I usually use 1.5 cups of green bell pepper (1/4” dice), for some color contrast, and 1/2 cup of minced habaneros. Obviously, you can adjust the heat/flavor of this recipe by changing the ratio (and type) of peppers; just don’t exceed 2 cups of peppers or it could (possibly) raise the pH of this recipe, making it unsafe for BWB canning.

**This recipe is ONLY SAFE for BWB canning in pint jars (16oz) or SMALLER. It has NOT been tested for jars larger than that. For pressure canning this recipe, you’d have to ask someone with more knowledge than me on this subject ;)

Enjoy! 🍻
 
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