Thanks for your comments about my question on the hot sauce. Where do I find
the FAQ's section? Sorry if this is a silly question but I don't know where
to find this.
Faye


"SCUBApix" > wrote in message
oups.com...
>I have been very busy lately but want to let you know that there is a
> section in the FAQ that tells you how to evaluate a recipe for
> safeness. I haven't checked it for awhile so my memory is faulty but
> there are 3 things that jump out at me in the recipe. 1) Only 1 cup of
> vinegar which is diluted with 1 cup of water. So you are really
> starting with only a 2.5% vinegar solution. I don't know how the oil
> impacts that calculation.
> 2) 12 small tomatoes is simply tough to estimate since what is small to
> me may be tiny to you or may be medium. I would GUESS that to be about
> 2 1/4 to 2 1/2 lbs of tomatoes. Most tomatoes don't have the acidity of
> the heirloom types so need vinegar to bring them to the 4.6 level of
> acidity and 3) the onions, bell peppers and jalapenos are all low
> acidic vegetables so they need the added acifity. 5 onins is also
> ambiguous from a wiehgt standpoint or even a cup measurement. I just
> bought one white onion that was 3/4 lb.
>
> Taking all 3 comments together, I would be concerned that it isn't an
> acid enough environment. But again, check the FAQ. There is a process
> that allows you to better determine the answer.
>
> Good luck.
> Scubapix
>