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Q: Dave,
I brought 2 pounds of dried chipotles back from a trip to Austin. I want to ’can’ them in adobo sauce for our Christmas baskets. I saw your recipe for chipotles en adobo sauce, but it doesn’t have any canning time (whether boiling water method or pressure method). Would you have this information? Your web site is great!
–El Guapo
A: Hola El Guapo:
Because the recipe contains vinegar, the water-bath method should be fine. Use sterilized jars and process in a water bath for 30 minutes.
–Dave
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