Monday, August 19, 2013

Canning Hatch Chile Sauce- Without a Pressure Cooker!

If you were tuned in to the last post, you'll see now, that I've lost my batty mind.

However- The Beans being my baby.....the Chile's were my cohorts.








In addition to the 28 pound case of Green Beans, we also got a 25 pound case of Hatch Chiles.

These were FAR simpler than the Green Bean situation....

You will prepare your jars the same way as you did with green beans.  (Sanitize, hot lids, etc).

Set the oven to Broil- Hi.
Spray every single cookie sheet you own with non stick spray.

Wash Chiles and slice one side open with a knife.
Place nicely on cookie sheets and broil for 4-6 minutes on each side or until they are browned.

Take each batch and place in paper bag (folded down) or bowl with towel on top (to let cool/steam out of their skins).

Peel all Roasted Chiles.

Place in food processor and pulse until smooth.

Pull out large stock pot and add the following to the chiles:

2-3 large minced onions
8-10 cups stock of your choice
1/2 cup minced garlic

Let simmer until nice and bubbly.

Assemble jars hot and then boil in big pot of water for 10ish mins to cook/help seal like was done here.
Remove from water an place on towel to cool.

Voila!


Click here to see the first thing I made with this sauce.


5 comments:

  1. Kristina,
    I am relatively new to canning, but my understanding is that non-acidic foods must be pressure canned. There isn't anything acidic in this recipe, so why doesn't it require pressure canning? Did you make up this recipe, or is it published somewhere else?
    Carol

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    Replies
    1. I'm no pro to canning, but from my research, when you hot bath and hot assemble and then boil the filled jars in water, it does the same thing. Once you are done boiling, you remove the jars from the water and let sit still until they seal themselves (you hear them popping). Hope that helps! I suggest you do some more research and ultimately use the process you are personally most comfortable with. I made up this particular recipe, but the process is not mine, rather what I have learned over the years from other people.

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  2. I saw this post on Pinterest and couldn't pass by without commenting. This recipe is NOT SAFE FOR WATER CANNING. Here is the research: "Pressure processing is the only safe way to can chiles without adding any acid." http://aces.nmsu.edu/pubs/_e/E308/

    Please do not put your family (or anyone else's) at risk.

    ReplyDelete
    Replies
    1. Hi Kathryn! I appreciate your input, however we did not can chiles, rather we cooked and canned chile sauce. The method still seals the jars properly and safely. Thanks for the info!

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  3. I agree with Kathryn. This is not safe for water bath canning. These should be pressure canned.

    ReplyDelete