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I have two questions: #1 Once it steeped and was later opened I've since stored in the fridge. Will this sauce keep as long as a vinegar based, refrigerated hot sauce?
#2 If I decide to can a batch, is the water bath method okay or should I use a pressure cooker? It was delicious, by the way. I just want to know the best way to preserve it! Thanks.
By Cindy from KS
By
12/06/2010
Thanks for the responses, Merlene and Cindy in Texas - and yes I would be happy to share the recipe. (Link below.) In this link, the recipe I was asking about it titled "Essential Harbanero Hot Sauce." It is hot, hot, hot, but oh so lovely if you crave the heat. (In this recipe it gives the option to strain or not for a thinner/smoother sauce, but I chose not to strain.)
I also made a pint of the first recipe listed, "Island Seasonings" and it is delicious, too. It's basically a flavored vinegar, but we have loved it over cabbage, brussel sprouts, and salad greens, so far, and still experimenting.
I'll check out the suggested web site before we replant our garden, next spring and will follow that sage advice, "better safe than sorry" if I can't find a specific answer to the canning question. Thanks again to both of you. Here's the recipe link:
http://www.seasonalchef.com/recipe13.htm
By
12/04/2010
This site may help answer your question.
http://extension.oregonstate.edu/fc ... _00_salsa-recipe_for_canning2009.pdf
Also put "Canning salsa made with lime juice" in your brower. Some more sites that may help.
By
12/03/2010
I would say use the pressure cooker as it is hard to say the acidity level. Better safe than sorry. It sounds fabulous, could you share the recipe? :)
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