Melba's Jammin' wrote:

> In article >, The Joneses
> > wrote:
>
> > Faye wrote:
> >
> > > I am wondering if this can be canned successfully since it has a lot of
> > > oil
> > > in it. Can anyone tell me?
> > > Faye
> > >
> > > JALAPENO PEPPER SAUCE
> > >
> > > 5 onions, chopped
> > > 2 bell peppers, chopped
> > > 12 small tomatoes, chopped
> > > 3/4 cup jalapeno peppers, chopped
> > > 1 cup granulated sugar
> > > 1 cup cider vinegar
> > > 1 cup vegetable oil
> > > 1 cup water
> > > 4 tablespoons salt
> > > 4 tablespoons black pepper
> > >
> > > Combine all ingredients in a large pot, and simmer for 3 hours.
> > > Pour into hot clean jars and seal tightly with lids. Process in hot
> > > water bath for 10 minutes. Place jars on towel to cool slowly. If a
> > > more fine-textured sauce is desired, process ingredients in a
> > > blender.
>
> >
> > After only a few seasons, I'm still a rank beginner. Maybe apprentice.
> > The USDA guidelines call for a pH _below_ 4.7 for safe BWB
> > canning.
>
> I'm taught 4.6 is the magic number, Edrena.
> (Why the oil in that sauce? Anyone?)
> --
> -Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

4.6 is below 4.7 right? Best said 4.6 and below maybe.
Edrena