Sorry, I'm not familiar with the brand Frank's but I have linked the basic NCHFP Hot Sauce recipe below. You can sub the cayenne peppers for the serranos it calls for. We have one we use from the Ball Complete Book of Home Preserving but we changed it to use roasted peppers (optional): 8 c chopped, cored, peeled tomatoes 1 1/2 c chopped, seeded and roasted mixed hot peppers 2 T pickling spice 4 c white vinegar, divided 1 c sugar 1 t canning salt Slit, roast, cool, and then peel the peppers in the oven. Combine tomatoes, peppers, and 2 c of the vinegar in SS pan. Bring to a boil, stirring constantly, reduce heat and boil softly for 15 mins till vegetables are tender. Puree vegetable mixture using a blender or food mill and return to the saucepan. Add sugar, pickling salt and your spices bag. Return to boil and cook at slow boil until thickened to desired consistency. Add remaining vinegar and simmer till desired consistency and flavor. Remove spice bag. Fill 8 oz. jars leaving 1/2" head space, wipe rims, apply lids and band, and process in BWB for 15 mins. If you don't want it as sweet, you can cut the sugar in half. Dave

Thanks, that's what I figured too - since it was a long-cooked sauce, there weren't going to be any chunks left. Sorry Dave I had typed this, went to make dinner and just came back and hit Submit. I goofed (was checking the Ball Complete book for the original spices) and used the full 2C of vinegar for my half batch. So used 1/3C brown sugar and added another 2C tomato puree. We had a pint with a lb of ground meat for dinner, have 8C left in Pyrex measuring cup in fridge. The "puree" was pretty thin - as you can tell since my half recipe with an additional cup of vinegar and total 10C "puree" (2 additional cups, quickly nuked some paste tomatoes in a big Pyrex measuring cup, drained in a colander and topped with ice to peel them, then milled them into the measuring cup) made 5 pints, and that's with reducing the peppers and onions to less than half of the original recipe (that used 16C tomatoes). So a half batch should have been 8C peeled tomatoes, 4 bell peppers (app. 5C?), 3 onions (app. 2C), and 1C of vinegar to make 3.5 pints. I used 10C milled tomatoes, 3C peppers, 1 onion (slightly under 2C), and 2C vinegar and got 5 pints. I made sure the big chunks of onions (I roughly chopped them) were used for dinner, the peppers are in smaller pieces. Do you think it's safe to can the 4 pints I have left (after reheating of course)? I have adjusted the recipe in my Word document for the spices (Malna used a spice bag), I will go off that from now on so I don't get confused with looking at original amounts. And I think I'm going to change the white vinegar to ACV ;-) Sorry for the hijack. This post was edited by ajsmama on Sun, Sep 8, 13 at 18:34

melikeeatplants, you're correct, the live beasties are pro-biotics, good for you, and a live culture will live happily in your fridge until you consume it. I always keep a couple of 'live' quarts in the fridge then boil and can the rest. I should have clarified that boiling is kind of an essential step prior to canning or you end up with a real mess on your hands with jar contents going everywhere. Ask me how I know ….:) scott123456, Thats an interesting question. Botulism poisoning is extremely rare, I think there were 4 cases in North America last year. ,Almost all the cases here stem from non-acid canning with too low temperatures/times - its usually something pretty head-slapping like trying to can salmon using a camping stove, or water-bath canning your Great Aunts' asparagus, mushroom, and potato casserole dish from the 'Olde Country'. From Google, the last case was from prisoners trying to make home brew. You wonder what they were doing, can't find out the details. I've never heard of a case arising from home fermented food such as traditional brine home pickling, sauerkraut, kim chee, baking bread, making beer, wine, etc. The closest we can get to fermented pepper is following the standard process for making sauerkraut - which is officially approved by the very strict gurus at the USDA (or where ever they reside). Not that it couldn't happen, I suppose. However, according to the World Health Organization, heating any food at 180ºF for 5 minutes will destroy the toxin, the USDA suggests 20 minutes at normal boiling temps, but then they follow a different and far stricter statistical standard than elsewhere in the world. Which, IMHO, is a bit of overkill. I think they cater to the lowest denominator. Point being if you're worried about it, your 10 minute boil would destroy any toxin. Or 20 minutes if you're more comfortable with that. I've linked to somebodies blog who discusses the issue - hey, its the internet and somebody's blog. Try a google of 'botulism and sauerkraut', 'botulism and fermented foods'. Probably scare you off - I hope not. My personal opinion is that an exaggerated fear of the minuscule threat of botulism poisoning is keeping people from enjoying a lot of great food. My sister won't can peaches, for example, which is about as low risk as it gets. Statistically, you're far and away more likely to get food poisoning or botulism from a package of hamburger at the grocery store or eating in a restaurant. Edited to add that this is one reason to add kefir - you inoculate your mash with the good guys, who proceed to multiply so fast that the bad guys never have a chance. Here is a link that might be useful: link This post was edited by david52 on Tue, Aug 5, 14 at 17:04

I think I might try the Hot & Sweet Tamarind with a Indian type grilled chicken. This recipe is from the Pioneer Woman.... Indian Grilled Chicken Marinated in Milk/yogurt Chicken pieces (whatever kind your family eats)- must have the bone and skin still on. Plain yogurt 2% Milk Garam Masala spice Kosher Salt Black Pepper Marinate chicken OVERNIGHT in a mixture of all ingredients. Heat grill to around 300-400 Place chicken skin down on grill and bake for until internal temp is 140. Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes. Remove from grill and let it âÂÂrestâ for at least 3 minutes. Garam masala is best made fresh just before you begin cooking, but if you havenÂt got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutesIngredients: Â4 tbsps coriander seeds Â1 tbsp cumin seeds Â1 tbsp black peppercorns Â1 ½ tsps black cumin seeds (shahjeera) Â1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1" pieces) ¾ tsp crushed bay leaves Preparation: ÂHeat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. ÂWhen the spices are roasted turn of the flame and allow them to cool. ÂOnce cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. ÂGrind them all together, to a fine powder in a clean, dry coffee grinder. ÂStore in an air-tight container in a cool, dark place.