Thankyou, Dave There does seem to be enough vinegar in the recipe. As for the celery, that is what I had written down back then, and it did seem to be a lot. I buy our celery from Costco, that is pre-trimmed and bagged. Of that, I used about 10-12 stalks. I used a total of 10 sweet peppers. Oh yes, I also sprinkled some bottled lemon juice on the peppers and celery- I am guessing about a 1/4 cup total? To cook the sauce down, I used my electric roaster and after it was all processed I wondered if even that had been a safe way to cook it! Having a glass-top stove, I didn't want to push my luck with huge pots going all day long, so used the roaster to do the cooking. In the past couple of weeks since making this, I have learned it is best to follow more recent and approved recipes. This particular one is nostalgic, though, so I just wanted to make sure it's a safe one.

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

After some searching on the national Center For Home Food Preservation website I found a recipe that shows your recipe is safe to can. This one has 5 lbs of tomatoes with 2 of chile peppers and 1 of onions. Then it only has 1 cup of vinegar. The recipe you have has less low acid veggies and more vinegar. The link to the recipe can give you processing times etc. -Robin Chile Salsa (Hot Tomato-Pepper Sauce) 5 lbs tomatoes (as purchased) 2 lbs chile peppers (as purchased) 1 lb onions (as purchased) 1 cup vinegar (5 percent) 3 tsp salt 1/2 tsp pepper Here is a link that might be useful: Chile Salsa

Pressure canning might be an option but the problem is the amount of time needed has never been calculated. Closest I can think of would be peaches for 10 mins @ 5-10 lbs depending on altitude. But we don't know what the effect of PC would have on the mango quality in the end. Can't think of any mango PC recipes to even make at guess at it. Freezer time - again a guess based on other fruits - would likely fall into the 6 - 9 month range. But that is based on the decline in color (darkens) and texture when thawed, not any safety issue. So safety wise it could easily be 1 year+. Since you are new to food preserving please do keep in mind that the #1 rule in safe home food canning is that you cannot safely reserve your own recipes. Unlike with cooking there is too much science involved in canning to use recipes that are not first tested and lab approved for canning. So many thousands of approved recipes are available that it really isn't worth the risk of using unapproved ones. Take the time to explore NCHFP (the canners primary source) for all the details. NCHFP Dave