As the case of backsliders is very sad, so our diligence must be very great for their recovery. It is sad to them to lose so much of their life, and peace, and serviceableness to God; and to become so serviceable to Satan and his cause. It is sad to us to see that all our labor is come to this; and that, when we have taken so much pains with them, and have had so much hopes of them, all should be so far frustrated. It is saddest of all, to think that God should be so dishonored by those whom He has so loved, and for whom he has done so much; and that Christ should be so wounded in the house of His friends. Besides, partial backsliding has a natural tendency to total apostasy, and would effect it, if special grace did not prevent it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Sauces, Canning	7	Quarts

INGREDIENTS

2 1/2	lb	-to…
3	lb	Chile peppers
18	lb	Tomatoes
3	c	Chopped onions
1	tb	Salt
1	tb	Oregano
1/2	c	Vinegar
		2,001 – 4,000 ft: 12 lb.
		4,001 – 6,000 ft: 13 lb.
		6,001 – 8,000 ft: 14 lb.
		Above 1,000 ft: 15 lb.

INSTRUCTIONS

Yield: About 7 quarts
Procedure: Caution: Wear rubber gloves while handling chilies or wash hands
thoroughly with soap and water before touching your face. Wash and dry
chilies. Slit each pepper on its side to allow steam to escape. Peel
peppers using one of the following methods:
Oven or broiler method: Place chilies in oven (400 degree F) or broiler for
6-8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire
mesh. Place chilies on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This
will make peeling the peppers easier. After several minutes, peel each
pepper. Cool and slip off skins. Discard seeds and chop peppers. Wash
tomatoes and dip in boiling water for 30 to 60 seconds or until skins
split. Dip in cold water, slip off skins, and remove cores. Coarsely chop
tomatoes and combine chopped peppers and remaining ingredients in large
saucepan. Bring to a boil. Cover. Simmer 10 minutes. Fill jars, leaving
1-inch headspace. Adjust lids and process according to the recommendations
in Table 1 or Table 2 depending on the method of canning used.
Table 1. Recommended Process time for Mexican Tomato Sauce in a dial-gauge
pressure canner.
Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 2,000 ft: 11 lb.
Table 2. Recommended process time for Mexican Tomato Sauce in a
weighted-gauge pressure canner.
Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 1,000 ft: 10 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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