Mexican Tomato Sauce
Yield: About 7 quarts
Oven or broiler method: Place chilies in oven (400 degree F) or broiler for 6-8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chilies 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
Table 1. Recommended Process time for Mexican Tomato Sauce in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 2,000 ft: 11 lb.2,001 - 4,000 ft: 12 lb.4,001 - 6,000 ft: 13 lb.6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Mexican Tomato Sauce in a weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 1,000 ft: 10 lb.Above 1,000 ft: 15 lb.