Austin Urban Gardens

Raised Bed Gardening and Eating Well in Austin, Texas

Canning on the Farm – Chipotles in Adobo at Springdale Farm August 28, 2011

Filed under: Uncategorized — austinurbangardens @ 9:49 am

I have several posts about Springdale Farm over the past year or so, because  Springdale is my happy place, and any opportunity to spend time there is a treasure. The farm is beautiful and peaceful, and seems to be the greenest place in town.  The new farmhouse, is absolutely gorgeous, inside and out, and will be featured soon as a stop on the AIA Tour of Homes.  The inhabitants of the farm are charming – the ducks, who waddle around in a line with some purpose, unknown to me; the chickens bring the drama and comedy; and the quirky farm dog Ellie May, whom I’m pleased has finally accepted me into her dog world.

There are way too many cool things about hanging out with farmers, than I could even detail here.  One, is that they are amazingly wonderful people.  I’m so happy to call Glenn, Paula, Darrell, Creel and Jessie,  friends.   Two,  is that they have access to large amounts of organically grown produce, right in their front yard.

When Glenn and Paula invited me over for an afternoon of canning Chipotles in Adobo, I jumped at the chance.  I love peppers, and had always wanted to make Chipotles in Adobo.  Glenn commenced smoking  around 25 pounds of jalapenos the night before we were to begin.   They needed to be smoked until nearly dried.

Jalapenos in the Smoker

There were so many peppers, they had to be done in batches, so more peppers were already inside at this point.

Smoked jalapenos

The peppers really held on to the oaky smoke, making for an aromatic afternoon.

The recipe called for the peppers to be simmered with chopped onions, in a large quantity of tomato puree.  We used tomatoes that Paula had canned from Spring.

Home canned tomatoes

The recipe also called for cider vinegar, honey, which I had picked up at Boggy Creek Farm the day before, and ground Cinnamon, Allspice and Clove, which I got from Savory Spice on Sixth.  The Mexican Oregano came from the farm herb garden, snipped with scissors by me, with Ellie May’s assistance.  The whole mixture was placed into a large pot and simmered while we sterilized the jars and prepared a water bath for canning.  The chipotle mixture ultimately took a couple of hours to reduce to the desired state, of re-hydrated peppers in a thick adobo sauce.  Fortunately, we had some adult beverages on hand to sip in the down time.

Simmering pot

By the time the mixture was ready, we had sterilized jars lined up next to the  pot.  The texture had become much thicker, and nearly jam like, while the peppers maintained their shape and held together.

Filling the jars

After processing in their water bath, all the jars sealed. (My favorite part!)

Canned Chipotles in Adobo

The end result was a flavor bomb – smokey, hot, slightly sweet, spicy and delicious.    Food made with love and care, although more expensive and time consuming, is always going to beat the convenient alternative in my book.  What a great afternoon!


Springdale Farm operates a farm stand every Wednesday and Saturday from 9:00 to 1:00.  If you visit the farm stand, the Foores will happily allow you to walk around and see the beautiful farm.

Springdale Farm, 755 Springdale Road, Austin (Just off of East 7th)


13 Responses to “Canning on the Farm – Chipotles in Adobo at Springdale Farm”

  1. Claudia A Says:

    Yay Carla, how cool! Smoking your own chipotles sounds like a killer project, I may attempt that this weekend. Thanks for the inspiration and info!

  2. Jim Rogers Says:

    Hi…I was wondering if you have a recipe for these?

    • Hi Jim,
      Sorry for the delay, this recipe is from a local chef, and I wanted to make sure he was OK with me sharing it.
      15 lbs jalapeno – smoked (ours smoked overnight)
      3 lb onion sliced
      3 qt tomato puree
      1 qt apple cider vineger
      4 c honey
      1 T Allspice
      3 T Mexican oregano
      1 t Cinnamon
      1 T Clove, ground
      1 T Black pepper, ground
      4 T salt

      Put everything but the jalapenos in a big stock pot, and bring to a boil, then reduce to simmer. Once onions have softened, using an immersion blender, blend the mixture until there are no chunks. Add the jalapenos, and allow to simmer until peppers rehydrate and absorb the tomato mixture – about 1.5 hours. Once the mixture starts to thicken (to desired consistency) turn off heat. Fill steralized jars while still hot, with chipotle peppers. Process in water bath for 30 minutes. Make sure to refrigerate any unsealed jars.

  3. Margot Says:

    I was wondering if the peppers were seeded and de-stemmed before putting them into the sauce? it looks like they were left whole for the smoking process. is this true?

    • That particular canning day, we left them whole for the sauce, thinking that they would be easier to pull out of the jar. The last time we made chipotles in adobo, we destemmed after smoking, and we also used an immersion blender on about half the batch. We never seed the peppers because we like it hot!

  4. Margot Says:

    thank you for your fast response!! so, you immersion-blended up about half the peppers in the adobo that right?

    so, did you slit open the peppers before smoking, to allow the peppers to release some moisture?

    • No we don’t split them, but most are nearly smoke-dried by the time we pull them out of the smoker, then it takes several hours until they are rehydrated by the adobo. I do that particular canning project at a local farm that grows most of the peppers we use. They are smoked in batches, some there, and some at my house, then usually frozen until we have enough for this rather large recipe. People clamor for a jar, but we have to be somewhat stingy, since it will be a year before they are in season again. 🙂

  5. Vicki Says:

    Could you give the yield for the recipe please. How many jars of what size?
    Thank you

    • austinurbangardens Says:

      I wish I remembered how many. This post was 4 years ago, and we’ve made it yearly in different quantities. We used half pint jars and I would guess the yield to be about 18-20. Good luck!

  6. Donna Says:

    Hi, Can; you tell me if you know the acidic level is safe?? I’m in the process of making them today, want to can them vs freezing them but am leary if the acidity is correct?? How long have you been making them and canning them? and how long have you kept them canned, and opened them to use them??

    • austinurbangardens Says:

      We have been making these for several years and I personally have used mine over a year after canning. You could always add a little citric acid for peace of mind, if you wanted. The recipe is from a local chef. Good luck!

      • Donna Says:

        Thank you Carla for such a speedy reply! 🙂 They’re in the process of cooking down. I will can them.. as that was what I really wanted to do, vs freezing. I may put a little citric acid in but not much. Thank you so much.

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