Michigan
State University Extension
Preserving
Food Safely - 01600879
10/13/97
2-1/2 to 3 lb. chile peppers
18 lb. tomatoes
3 cups chopped onions
1 tbsp. salt
1 tbsp. oregano
1/2 cup vinegar (5% acidity)
YIELD: About 7 quarts
PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE
HANDLING CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND
WATER BEFORE TOUCHING YOUR FACE. Wash and dry chiles. Slit
each pepper on its side to allow steam to escape. Peel
peppers using one of the following methods:
Oven or broiler method: Place chiles in oven (400
degrees Fahrenheit) or broiler for 6-8 minutes until skins
blister.
Range-top method: Cover hot burner, either gas or
electric, with heavy wire mesh. Place chiles 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. 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 and combine chopped peppers
and remaining ingredients in large saucepan. Bring to a
boil. Cover. Simmer 10 minutes. Fill hot jars, leaving
1-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR MEXICAN TOMATO
SAUCE IN A DIAL-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000
ft.
Hot Pints 20 min. 11 lb. 12 lb. 13 lb. 14 lb.
Hot Quarts 25 11 12 13 14
RECOMMENDED PROCESS TIMES FOR MEXICAN TOMATO
SAUCE IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI)
at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1001 ft.
Hot Pints 20 min. 10 lb. 15 lb.
Hot Quarts 25 10 15