Use recipe tested when canned salsa barbecue

Corinne Powell, Lake County Extension Service

Q: I can my recipe for barbecue sauce. This is possible?

A: there are many types of barbecue sauce recipes and acidity will vary between recipes. you must follow a recipe that has been tested and safe for food storage at home only. the following recipe is from the National Center for preservation food Home site and is intended for the conservation of food:

BARBECUE SAUCE

Yield: about 4 PINTS

4-litre (4 cups) peeled, cored, chopped red ripe tomatoes (tomatoes large approximately 24)

2 cups chopped celery

2 cups chopped onion

11 / 2 cups chopped peppers of red or green (~ 3 average peppers)

2 red peppers, animated and hot cut

1 teaspoon black pepper

2 cloves of garlic, crushed

1 cup brown sugar

1 tablespoon dry mustard

1 tablespoon paprika

1 tablespoon salt boxing

chili sauce 1 teaspoon (e.g., Tabasco)

p teaspoon cayenne pepper

11 / 2 cups of vinegar (5%)

* Attention: wear rubber or plastic gloves and do not touch your face during handling or chilli cut. unless you wear gloves, wash hands thoroughly with SOAP and water before touching your face or eyes.

Wash and rinse the jars; keep warm until ready to use. prepare the lids in accordance with the manufacturer's instructions.

Combine tomatoes prepared, celery, onions and peppers.Cook until the vegetables are soft, about 30 minutes. puree using a colander, processing of foodstuffs, food processor or blender. Cook until mixture is reduced to about half, about 45 minutes.

Tie pepper in a gauze bag; add remaining ingredients and cook slowly until the mixture has the consistency of ketchup, about 1 to 2 hours. how dense mixture, stir frequently to prevent sticking. remove the bag of pepper.

Hot sauce ladle in washed, sterilized jars warm, leaving inches of head.Remove air bubbles and if necessary modify headspace.Clean the rims of jars with a clean paper towel; dampedapply two pieces of metal canning lids.

Process in a boiling water canner as recommended (20 minutes to half-pints or pints). allow to cool, undisturbed, 12-24 hours and check the seals.

Canned food

The high percentage of water in food fresher makes them very perishable. they spoil or lose their quality for several reasons:

* the growth of undesirable micro-organisms-bacteria, moulds and yeasts

* the activity of food enzymes

* reactions with oxygen

* moisture loss.

Microorganisms live and multiply quickly on the surfaces of fresh food and beaten inside the food, insect damaged and diseased. Oxygen and enzymes are present in all tissues of fresh foods.

Good practice canning include:

* Washing by carefully selecting and fresh food

* Some fresh foods of peeling

* Packing many foods warm

* Adding some food acids (lemon juice or vinegar)

* Acceptable Usage of jars and lids self-sealing cap

* Processing kept jars of food in a pressure canner or boiling water for the correct period of time.

Collectively, these practices remove oxygen; destroying enzymes; prevent undesirable growth of bacteria, yeasts and moulds; and contribute to a high vacuum in tins. good form tight seals Vacuums that keep liquids within and outside air and microorganisms.