Questions on a sauce, pressure can this one?

[Peppernator]

I have Docb's recipe cooling now, bottle/can tomorrow.

http://thehotpepper.com/topic/34822-tequila-mango-roasted-habanero-hot-sauce/

He has a link to Grillgirl and she has a link to "Suzies Hot Sauce" from Antigua. Suzies is commercial in woozies. Grillgirls is refrigerated, not sure what Doc did but he mentioned canned.

Mine is very close to Docs as listed. No oil though, food processed and a 30 min boil, 15 roasted habs vs 10 (6 in GG's). Cool then in glass in the fridge 24 hrs, blender, taste and PH test. It has so much sweet, low acid with not much acid added I am not sure how to can it. If PH is OK (doubt it) woozies. Don't want to refrigerate a quart or more if I don't have to.

Hot water bath in masons OK? Or pressure can in masons better? And for how long. 60 min? 15#'s ?pressure?

Taste test after boil. Has a nice heat.

 

[annie57]

Have to ask Doc but I only pressure can because 1. I have a canner, it's faster and 2. I want to be able to can with oils. 3. I don't want to have to add acidifiers if they'll mess up taste, imo. If you leave oil out, water-bathing is absolutely fine. I do that for jellies, jams, hot jams. (No, no--no pressure canning jams or jellies, break set!) But again, rule of thumb is safer to PCan if have oil. Must use some kind of lemon j., vinegar, lime--some acid for shelf-stability if not p.canning, and I usually use some even when pressure canning. Peace, Annie

Just re-read. He has about 5 oz. in that and if using that many peppers, Pepnator, I'd go with 1 cup lime juice. Peace again. A.

 

[Peppernator]

Thank you Annie. I have been watching your posts and you're really sharp on the canning stuff. Like your 5 sauces too. I did make this and without oil, on purpose. I made it with basically the same ingredients, more habs, more garlic (ingredients below). Understand on the cup lime, it's all done but I added more vinegar instead. Came up with a 3.6PH and proper technique in woozies. I do have pressure and hot bath canners too. If I use oil I will certainly pressure then. Best sauce I made so far but only the 4th one, everyone is loving it that has tried it. I had mixed beans today and very liberal with this sauce.

2 cans Libbys mangos with syrup (wallyworld)
1cu carrots
1 sweet onion
1 large bulb garlic (homegrown got lots!)
15 orange habs, stemed and seeded
1 cu gold tequila
4 oz real lime
8oz distilled vinegar
2 romas
2tbsp dried cilantro
1/2 tbst canning salt
1/2 tbsp ground pepper

Everything thru the food processor. Bring to boil, 30 min. Cool in lasagna dish, refer overnight. Blender, taste, ph test 3.6
Bring back to boil, solid 10 min. Transfer to double boiler, bottles rinsed then sanitized in the oven. 5 oz woozies, invert. Got 11 woozies out of it. That's the roasted hab/mango/tequila on the right with no label or shrink yet.