Every season I get a request for a Rotel recipe. Most of you know that if I can find a safe recipe and that has a proper process for this recipe I would share it. My concern since you are adding vegetables and peppers you must add enough acidity to bring up the pH but Rotel has a distinct flavor and with the amount of acidity needed Im not sure it will taste the same. The ones that have been suggested are NOT safe: Canning Grannys is not safe since she only processes hers for 15 minutes and diced tomatoes even by themselves take 35 minutes to process in a water bath in pints. The yummly and food recipes are the same and they only process them for 5 minutes with a small amount of vinegar. Those are huge basic problems with both of those recipe. If I find a recipe that work with the balance of acidity and processing properly I promise to share.
Posted on: Fri, 20 Jun 2014 05:56:14 +0000