Has anyone made a fruit based chile sauce before?!
my question is: when i jar the sauce should my jars be hot for packing? because the sauce is cooked and hot and i do not need to cook anymore in the canner.
or just only my sealing lids need to be hot?
Answers: it takes tomatoes, pears, apples, peaches, sweet onions, sweet pepper, cider vinegar and brown sugar. i boil, then simmer till thick, adding the brown sugar last.
my question is: when i jar the sauce should my jars be hot for packing? because the sauce is cooked and hot and i do not need to cook anymore in the canner.
or just only my sealing lids need to be hot?
Being a former chef and because you have an acid based sauce, just make sure the jars have been sterilized and boil the lids and rings, do not put the lids on extra tight, let them cool with only a finger tight grip, before you store or put them in a frig or cool cellar, give them a tighter grip.
Your recipe sounds great, what spices do you use, for my chutneys and other fruit based sauce I like cinnimon, but a mixed spice like those made for apple or pumpkin pie have an nice twist, and I like a bit of spice, either fresh chilis or chili flakes.
go to www.epicurious.com
I am not sure it makes a difference if the chili is fruit based or not. When canning Chili, this is what should be done:
Ladle hot sauce into hot jars and seal, wipe the top edge of the jar clean, put on the lids and securely tighten the rings. Check the next day for any lids which have not sealed, by loosening the rings and testing the seal.
In case of doubt, check here:
It has pictures.
http://www.homecanning.com/can/ALStepbyS...