Mexican Tomato Sauce

  

Quantity: About 7 quarts

Jar size: Pints or Quarts

Ingredients:

2½ to 3 lbs chile peppers
18 lbs tomatoes
3 cups chopped onions
1 tbsp salt
1 tbsp oregano
½ cup vinegar

Instructions:

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

1. Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:

Oven or broiler method: Place chilies in oven (400ºF) or broiler for 6-8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chilies on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Cool and slip off skins. Discard seeds and chop peppers.

2. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

3. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores.Coarsely chop tomatoes.

4. Combine chopped peppers, tomatoes and remaining ingredients in large saucepan. Bring to a boil. Cover. Simmer 10 minutes.

5. Fill jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

20 min

11 lb

12 lb

13 lb

14 lb

Quarts

25 min

11 lb

12 lb

13 lb

14 lb


Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Gauge Pressure (PSI) at Altitudes

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints

20 min

10 lb

15 lb

Quarts

25 min

10 lb

15 lb

Source: National Center for Home Food Preservation




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