Michigan State University Extension
Preserving Food Safely - 01600879
08/03/99

Mexican Tomato Sauce


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


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