So tonight i finished my chili sauce recipe that i started on the weekend. After letting the macerated chilies sit for three days i decided that it was time to process them.
To make the sause all i had to do was blend up the chilies to a nice smooth paste and cook it for about 10 minutes. After cooking i then strained the sause through a seive and brought it back to the boil before canning it in jars.
I did notice a lot of foam building up while i was cooking the sauce which i have now found out that i should have skimmed off but at the time i wasn't sure. Thankfully i still keep in tought with one of my cooking school teachers. Despite not skimming he foam i think everything should be fine since by the time i started putting the sauce in the cans the foam had all disappeared.
I only had three small jars so i filled those first and then filled one and a bit of larger jars (125ml).
The one part jar i didnt bother canning at it has to be eaten first anyways so it can sit in the fridge. All in all it wasn't that spicy. I added extra sugar because i knew it would be hot.
~(' ')~
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