Making and Canning
Basque Sauce or Sauce Basquaise (Pipèrade)
Basque Sauce or Sauce Basquaise (Pipèrade)
This delightfully simple sauce from the
Basque regions of Spain and France may be
used for a multitude of different dishes. It is
normally served with a roasted or grilled
poultry, meat or fish. This recipe calls for
sweet Roma tomatoes and green pimentos;
however, you may use any mild, green
pepper.
Basque regions of Spain and France may be
used for a multitude of different dishes. It is
normally served with a roasted or grilled
poultry, meat or fish. This recipe calls for
sweet Roma tomatoes and green pimentos;
however, you may use any mild, green
pepper.
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For canning use the following techniques:
Canning using hot pack method with 1/2” of headspace, as done in Video 3.
Processing with a Water Bath for 30 minutes at 212 degrees. For elevations above 1,000 foot level
see Altitude Time Adjustments. After processing, remove from boiling water and place the jars on a
towel, separated by 1” to cool naturally as quickly as possible.
Labeling and Storing
Canning using hot pack method with 1/2” of headspace, as done in Video 3.
Processing with a Water Bath for 30 minutes at 212 degrees. For elevations above 1,000 foot level
see Altitude Time Adjustments. After processing, remove from boiling water and place the jars on a
towel, separated by 1” to cool naturally as quickly as possible.
Labeling and Storing
Click on: Sauce Basquaise Menu for other delicious recipes with this sauce
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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Can, You Can!™ It will
provide you with simple,
step-by-step instructions
for home canning, and is
illustrated using
photographs.
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