Hot Sauce

  

Quantity: About 7 or 8 half-pints

Jar size: Half-pints

Ingredients:

8 cups (64 ounces) canned, diced tomatoes, undrained
1½ cups seeded, chopped Serrano peppers*
4 cups distilled white vinegar (5%)
2 teaspoons canning salt
2 tablespoons whole mixed pickling spices

Instructions:

*Caution: Wear plastic or rubber gloves when handling, cutting and seeding hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.

3. Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.

4. Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

5. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling-Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Half-pints

10 min

15 min

20 min

Source: The National Center for Home Food Preservation




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