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14.1.5 Analysis Of The Recipes: 4. Chili Sauce II


This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

14.1.5 Analysis Of The Recipes: 4. Chili Sauce II

A. First look at the procedures in this recipe. The tomatoes and
vegetables are boiled together until it is thick. But, the mixture is not
sieved or put through a food mill. All the skins and seeds are left in.
Therefore, this has to be considered in looking for a similar USDA recipe.
There are several possibilities; the Spaghetti Sauce without Meat (p. 13),
or any of the Ketchup recipes (p. 16-17).

B. So, go to proportions and see which matches best.

Chili Sauce Spaghetti Ketchups
? Sauce Regular Western Blender
tomatoes 16 C 30lb=45C 24lb=36C 36C 36C
onions 1 C 1 C 3C -- (2 lb = 6C)
red pepper 1.5 C -- -- 5chili (1 lb = 3C)
grn pepper 1.5 C 1 C -- -- (1 lb = 3C)
mushrooms 1 lb=6 C -- -- --

4 C 8 C 3 C 0 C 12 C
16 C 45 C 36 C 36 C 36 C
2 C -- 3 C 2.6 C 9 C

C. Spaghetti sauce: the proportions do look the closest. Half of each
quantity is 4 C vegetables to 22.5 C tomatoes. However, looking at the
directions, it specifically states: "Caution-do not increase the proportion of
vegetables." So, for an exact match, the amount of tomatoes in the chili sauce
recipe would have to be increased to 22.5 C. You might say "Yes, but the chili
sauce has vinegar added." That is true, but there is no way of knowing if the
added vinegar is enough to compensate for the fewer tomatoes. (Both are acid.)
If you adapt to the spaghetti sauce recipe, the vinegar becomes optional.

Next, notice that the tomatoes in the spaghetti sauce are sieved to remove the
seeds and thick pulp. This would have to be done for the chili sauce too. The
skins have been removed in both recipes. Also, notice that the spaghetti sauce
recipe only has directions for pressure processing. Many consumers do not have
or do not want to use a pressure canner for their tomato products. The other
vegetables remain, so the sauce is chunky.

D. So, if the spaghetti sauce recipe were used the recommendations
would be:

a. increase the tomatoes to 22.5 C
b. sieve to remove the seeds of the tomatoes.
c. process in a pressure canner, 10 psig for 20/25 min.
d. the vinegar is optional, use it for flavor

All the chili sauce spices would remain the same, so the flavor should be quite
similar to the original.

E. Now, look at the proportions of the ketchup recipes compared to
the chili sauce in question.

chili 1 C veg. : 4 C tomato : 0.5 C acid
Regular 1 C veg. : 12 C tomato : 1 C acid
Western - C veg. : 14 C tomato : 1 C acid
Blender 1 C veg. : 3 C tomato : 0.75 C acid

Of the ketchups, we can eliminate the Western, because it has no added
vegetables at all. It is essentially spicy tomato sauce. The regular ketchup
has a much higher proportion of tomato to vegetable, and more acid as well.
This is what happens when the solids are removed (sieved out).

F. What can be done with the blender ketchup recipe? The amount of
vinegar would have to be increased from 2 C to 3 C. There are more tomatoes
than needed, but that only increases the safety margin. So, they do not have
to be changed. The spices and cooking procedure could be left the same, with
the exception of blending the tomatoes and vegetables together. This would
insure that all the pieces are small enough to coincide with the USDA recipe.
It becomes a smooth rather than chunky product but all the original solids
are still present. And finally, the product would have to be processed.

G. The recommended changes in the recipe would be:

a. specify 5% acidity vinegar
b. increase the vinegar from 2 C to 3 C
c. blend the tomatoes and vegetables together before cooking
d. process the product for 15 min in boiling water

OR e. use as is, do not seal, refrigerate or freeze the product


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