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Can someone give me sound advice regarding canning a particular recipe please?
There is a Green Chili sauce with pork that we make and love to eat on almost anything. I'd like to can several quarts of it but I'm not sure of processing times, etc.
We can other things and use the Ball Blue Book but there's nothing in there that gives me a warm fuzzy about canning this sauce. Does anyone have any experience with this sort of thing or have any other resources? I've searched online but have come up empty-handed. The link to the recipe is below - give it a try!! I don't use as much curry as they say in the recipe - maybe half or even less.
2 Answers
- TURANDOTLv 61 decade agoFavorite Answer
It actually looks like all you need to can is chiles and tomatoes. Preserve them individually, or together in jars, and then prepare your sauce adding the other ingredients right before you prepare the sauce for your meal.
