A Lasting Fire
June 8, 2014 7:12 PM Subscribe
Can I safely preserve my homemade peri peri sauce?
posted by cometwendy to Food & Drink (3 answers total) 3 users marked this as a favorite
I have hacked this recipe
and want to put up some batches for later. (I've added smoked peppers, preserved lemon rind and citric acid. And I cook it for a bit more than four minutes. And it needs an habenero or two.)
I can't find anything even remotely comparable in the pressure canning recipes or guidelines, how does one find out if one's home canning recipe will work? I've taken a servsafe course, they make sure that you know that oil-based, low-acid sauces with garlic are breeding grounds for botulism...I am hoping that the pressure canner will kill those bugs dead. Because I just made a batch. Figured 35 minutes@ 10 lbs, let it go for five more minutes for overkill.
Am I going to poison my friends? I've planted a lot of hot peppers this year in hopes of making tons of sauce.