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| Title: | Essential Habanero Hot Sauce Recipe - Food.com |
| Descrition: | Planning to use this later this summer - I thought the water bath rationale And instructions were especially clear And easy to follow. From http://www.fiery-foods.com/dave/canning.asp: Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor And decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath |
Essential Habanero Hot Sauce
Produce
Condiments
Baking & Spices
Oils & Vinegars
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Food.com
Essential Habanero Hot Sauce Recipe - Food.com
Planning to use this later this summer - I thought the water bath rationale And instructions were especially clear And easy to follow. From http://www.fiery-foods.com/dave/canning.asp: Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor And decrease the acidity. This version of the recipe is designed to be processed in a water bath... One way to avoid having to use a pressure canner is to can chiles along with high-acid vegetables or liquids. Two examples would be salsas and hot sauces. The addition of acidic ingredients will lower the pH of the mixture to the point that makes it safe to use the water-bath method of canning. In essence, to use this method, it is necessary to add vinegar, lemon juice, or lime juice in order to raise the acid level. If adding these ingredients raises the acid level to unpalatable levels, the amount of vinegar or lemon juice can be reduced, but the product must then be either pressure canned or frozen. Water-bath
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