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I am Making Chipotles & Adobo

Discussion in 'The Smokehouse' started by Grizzly Adam, Oct 13, 2013.

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  1. WeldrDave

    WeldrDave Military Outpost Moderator

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    WeldrDave, Oct 14, 2013
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  2. Grizzly Adam

    Grizzly Adam Guest

    Ok, 54 peppers in 8 half pints topped with the adobo sauce. Bubbles eliminated, headspace 1/2". In the pressure canner right now, 10lbs for 35 minutes.
     
    Grizzly Adam, Oct 14, 2013
    #22 Top
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