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Bottling hot sauce

AC & H SERVICES

10 years ago

Ok so Im working with a ketchup base adding red wine vinegar, and using a pepper mash that already has vinegar in it . I have added a green pepper and an onion, some sugar as well. I have boiled everything and put the sauce in hot . Am I good to put it on the self in the pantry after it cools ?

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Comments (3)

plllog
10 years ago
No. Unless you're using a tested and certified recipe and proper canning procedures, you should put it in the fridge.
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AC & H SERVICES
Original Author
10 years ago
what is the easiest way to make it so that I would not have to put in the fridge . I would like to make it so that I can just throw it on the shelf. I would think with all the vinegar that ist would have been ok
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Hi koreyk, What went wrong with the pickled banana peppers is a bit too much Mexican Oregano for the bland peppers, as well as them being mushy. That is why i thought they would make a good base for saucing. I make my own chili/pepper powders each year, and have about 6 blends mixed up. We buy the ordinary chili and paprika powder - until i begin to grow better paprikas. I wouldn't have thought of using the powders for sauce! I usually make my hot sauces out of either fresh cooked, or dry whole peppers soaked in vinegar for a long time ( with garlics and various peppers and different vinegars. Then, i cuis it and BWB can it. This year, i concentrated on producing ripe sweet peppers for roasting and freezing, but do have about 18 plants of hotties in-ground and producing. Habanero, Yellow Squash, Ananheim, Poblano/Ancho, Peter Peppers, and Jalapenos. Not much exotic this year, for pepper sauce lovers like we are! Thanks alot - i will make a few tasting batches from different combos and go with the best. Hope the taste is wonderful and all that work from last year i8sn't for nothing. Glad "Not sure what you do not like about the first batch. You can also purchase some hot pepper powder or even some sweet pepper powder ( paprika ) and simply add that to the Banana Pepper hot sauce until you like the flavor. What kind of peppers are you growing this year to mix with the Banana peppers. do you have tons of new peppers or only a few." koreyk
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bed bath and beyond has 2 packs of a heat resistant funnel that I use the smaller one from. works great with a normal 5oz woozy bottle (standard hot sauce bottle), as long as the sauce isn't ridiculously thick. and since I boil my funnel with the bottles in preparation for filling, being heat resistant is a plus.
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what i usually do is; i cook my peppers/etc in vinager and water, strain it. blend the peppers in a blender and add cooking liquid to desired thickness. this doesnt take that long so my sauce is VERY hot still. meanwhile my canning jars have been in the sink under clean HOT water. jar by jar i remove them from the water and shake dry. fill with sauce. immediately put the lid on and turn tight. set on counter out of drafts till cool and the lids have sucked in. you should hear a pop when they go in. once cool retighten lids to hand tight again. should stay for a year or better. that is my experience anyway. Michael
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Comments (14)
This is my version of a Jalapeno Cafe recipe. We keep a dollar store squeeze bottle of it in the fridge and DH eats it on everything. I increased the vinegar because the original recipe was a bit too close to the pH line for me and the last batch using these proportions was 3.6. We've used all sorts of combinations of hot and sweet peppers. Sometimes it's Muddy Brownish Red Dragon Sauce. I quadruple the recipe to can. * Exported from MasterCook * Green Dragon Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Condiments Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 jalapenos -- stems removed, coarsely chopped (2 1/2 cups) 1 medium onion -- coarsely chopped 4 cloves garlic -- sliced 1 teaspoon salt 1/2 teaspoon vegetable oil 2 cups water 1 1/4 cups white vinegar -- or more, to taste Combine the jalapenos, onion, garlic, salt and oil in a non-reactive saucepan over high heat. Saute' for 3 minutes. Add the water and continue to cook for about 20 minutes. Remove from heat and allow to steep until mixture has cooled. Place mixture in food processor and puree until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. To refrigerate: Pour into sterilized pint jar and seal. Let age at least 2 weeks before using. *Katie's note: To can-- Pour into clean, hot half-pint or pint jars and process in a boiling water bath for 10 minutes at 0-1000 ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft. Source: "Jalapeno Cafe" - - - - - - - - - - - - - - - - - - - Here is a link that might be useful: Green Dragon Sauce
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annie1992
10 years ago
It depends on so many things, like density/thickness of the product, and the ratio of vinegar to vegetables. Could you post the amounts of each ingredient? Even then no one can guarantee it's safe, because it hasn't been tested and I doubt you're going to spring for the cost of testing.

However, with the appropriate amount of vinegar/acidity as opposed to low acid ingredients like vegetables and if the final product isn't too thick, you could can it with minimal risk, but using a premade ingredient like catsup gives another unknown quantity, as you can't ascertain the acidity ratios in something you don't make. Plus, it doesn't get reheated before consumption, so your 10 minute boil to deactivate botulism spores never happens, adding to the risk factors.

In other words, there are a lot of unknowns here and no one can guarantee that the final product will be safe. Only you can ascertain the level of risk you are willing to take. I do have some old recipes that I've "revamped" and I'm comfortable using them, but each person has to look at all the information and then choose their own comfort level. I also can Chase's dill pickles, although her method is approved in Canada and not in the US. LindaC uses paraffin to seal her jam, which is also not approved. I'm comfortable with those risks, though, and so choose to take them.

If there is a chance small children, the elderly or someone with a compromised immune system might consume your product, though, I'd stop right there. That's a whole different set of risk factors.

Annie

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