Bob's Habanero hot sauce- safe for canning(

Michelle Linden

5 months ago

Can anyone tell me FOR SURE if this is safe for canning? I am finding mixed information.

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Comments (6)

daninthedirt (USDA 8b, HZ9, CentTX, Sunset z30, Cfa)
5 months ago
last modified: 5 months ago
Why would it not be safe for canning? Everything is safe for canning, with enough heat and pressure. With lots of vinegar, it appears to be quite acidic, so a pressure-less boiling-water canner would be appropriate for long-term preservation. You could make it cold and save it in the fridge for a month or two with no heat.

Your image is almost unreadable. A link would be more helpful.

https://www.allrecipes.com/recipe/57326/bobs-habanero-hot-sauce-liquid-fire
Michelle Linden
Original Author
5 months ago
I just want to be sure it is safe. Here is the link. https://www.allrecipes.com/recipe/57326/bobs-habanero-hot-sauce-liquid-fire/
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Actually, apricots are high acid and can be preserved in a boiling water bath. The important issue is the ratio of vinegar to habaneros because the habaneros are the only low acid ingredient. I should think 2 cups of vinegar to 15 habanero peppers should be more than sufficient, unless they are very large peppers. I assume the habaneros are finely chopped. Any idea of how that works into cups? Petro
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Hi Nancy - when it comes to canning for shelf storage, if you want guaranteed safety then yes, you really need to use one of the approved and tested recipes and stick to it exactly. Canning requires a very careful and measured balance of food pH and its density for several reasons. Given the risks when working with low acid foods (like peppers) it just isn't possible to make up or accurately modify our own low-acid food recipes and make them safe for canning. Even if we knew the exact amounts of the peppers you used and the density of the mixture we could still only "guess" at how much vinegar or citric acid would be required for safety and long term shelf storage. Freezing for long term storage or refrigeration for short term storage are the only safe options available to us. So if you want to use your own recipe, you either have to make it in small batches than can be kept in the fridge, or plan to freeze it, or be willing to accept the botulism risk. It is your choice. Sorry we can't be of more help. Dave
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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
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Michelle Linden
Original Author
5 months ago
bragu_DSM 5
3 months ago
so you are suspicious of an all recipes recipe? Really?
rdback
3 months ago
A little late to this party. Interesting comments so far. Hopefully you've found the clear and simple answer to your question by now. pH. Simply check the pH of the sauce. If it's below 4.6 you're ok, although most folks shoot for around 3.5, give or take a point or two, If it's over 4.6, reduce the pH by adding more acid, or either refrigerate or pressure can in approved containers. A good pH meter can be purchased for under $40, and is handy to have around.

I've made sauces very similar to this one and they are very good. Excellent on chicken!

Good luck with it!
theforgottenone1013 (SE MI zone 5b/6a)
3 months ago
Bragu- Anyone can post a recipe to AllRecipes. When it comes to a canning recipe on there a person should be suspicious.

I don't know how safe this particular recipe is for canning. Sounds like it would taste pretty good but I wouldn't risk it and would freeze it instead.

Rodney

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Bob's Habanero hot sauce- safe for canning(

Comments (6)

daninthedirt (USDA 8b, HZ9, CentTX, Sunset z30, Cfa)

Michelle Linden
Original Author

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Michelle Linden
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bragu_DSM 5

rdback

theforgottenone1013 (SE MI zone 5b/6a)

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Bob's Habanero hot sauce- safe for canning(

Comments (6)

daninthedirt (USDA 8b, HZ9, CentTX, Sunset z30, Cfa)

Michelle LindenOriginal Author

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Michelle LindenOriginal Author

bragu_DSM 5

rdback

theforgottenone1013 (SE MI zone 5b/6a)

COMPANY

BUSINESS SERVICES

GET HELP

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Michelle Linden
Original Author

Michelle Linden
Original Author