Michigan State University Extension
Preserving Food Safely - 01600879
2-1/2 to 3 lb. chile peppers 18 lb. tomatoes 3 cups chopped onions 1 tbsp. salt 1 tbsp. oregano 1/2 cup vinegar (5% acidity)
YIELD: About 7 quarts
PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Wash and dry chiles. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:
Oven or broiler method: Place chiles in oven (400 degrees Fahrenheit) or broiler for 6-8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chiles 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 boil. Cover. Simmer 10 minutes. Fill hot jars, leaving 1-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR MEXICAN TOMATO SAUCE IN A DIAL-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of Style of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 20 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 25 11 12 13 14
RECOMMENDED PROCESS TIMES FOR MEXICAN TOMATO SAUCE IN A WEIGHTED-GAUGE PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of Style of Jar Process 0- Above Pack Size Time 1000 ft. 1001 ft.
Hot Pints 20 min. 10 lb. 15 lb. Hot Quarts 25 10 15