Hot sauce recipe for canning is a preserved spicy condiment made from fresh hot peppers, vinegar, tomato, and spices. I made this hot sauce to capture bold flavor and heat in a jar that lasts all year.
I’ve made this hot sauce recipe for canning many times, each batch with slight adjustments depending on the peppers I grow. This version sticks to a classic method, but I added a touch of tomato for depth.
I didn’t follow any bakery-style approach this is homemade, straight from the garden to the jar. Now I’ll walk through each step I take to make this hot sauce recipe for canning.
Why You Should Can Your Hot Sauce?
Canning your hot sauce is a great way to preserve its flavor and enjoy it year-round. By canning, you extend the shelf life of your sauce, keeping it fresh and safe to eat for months, or even up to a year, when stored properly.
Canning also allows you to control the ingredients, ensuring that your sauce is free from preservatives and tailored to your personal taste.
Plus, homemade canned hot sauce makes for thoughtful gifts or a fun way to share your culinary creations with friends and family.
Hot Sauce Recipe For Canning Overview
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Course: Condiment / Sauce
- Cuisine: American
- Calories: Approx. 70 per tablespoon
- Yield: Makes about 5 pint jars
Kitchen Utensils Needed
- Cutting board
- Knife
- Medium saucepan
- Wooden spoon
- Fine mesh strainer or cheesecloth
- Blender or immersion blender
- Canning jars with lids (sterilized)
- Jar lifter or tongs
- Water bath canner or large pot
Ingredients
- 1 pound hot peppers (such as jalapeños), chopped
- 1 cup white vinegar (5% acidity)
- 1 medium tomato, chopped
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon pickling spice
Notes on Ingredients
- Pepper Variety: The type of hot pepper you use will determine the heat of your sauce. Feel free to experiment with different varieties to create the perfect balance of spice and flavor.
- Vinegar: The vinegar provides both acidity and preservation, essential for the canning process. Apple cider vinegar gives a fruitier flavor, while white vinegar is sharper and more neutral.
- Sweetness & Salt: Adjust the sugar and salt to suit your taste. A small amount of sugar can balance out the heat, while salt enhances the overall flavor.
Instructions
Step 1: Prep the Produce
Wash the hot peppers and tomato thoroughly. Remove stems from the peppers and chop them roughly, including the seeds (unless you want a milder sauce—then remove the seeds). Chop the tomato. Wear gloves when handling hot peppers to avoid skin irritation.
Step 2: Combine Ingredients in a Saucepan
In a medium saucepan, add the chopped peppers, tomato, white vinegar, salt, sugar, and pickling spice. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 20 minutes. Stir occasionally to prevent sticking.
Step 3: Blend the Mixture
After simmering, remove the mixture from heat. Let it cool slightly, then carefully blend until smooth using a regular blender or immersion blender. If you prefer a thinner sauce, strain the mixture through a fine mesh strainer or cheesecloth to remove solids. Discard or compost the solids.
Step 4: Sterilize and Prep the Jars
While the sauce is simmering or blending, sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep the jars warm until ready to fill to prevent breakage when hot sauce is added.
Step 5: Fill the Jars
Using a funnel, pour the hot sauce into the sterilized jars, leaving about ½ inch of headspace at the top. Wipe the rims clean with a damp cloth. Place the lids on and screw the bands on until fingertip-tight.
Step 6: Process the Jars
Place the filled jars in a boiling water bath canner, making sure they are covered with at least 1 inch of water. Process for 10 minutes (adjust for altitude if necessary). After processing, remove the jars and let them cool undisturbed for 12–24 hours. Check seals before storing—lids should not flex when pressed.
Note
Always use vinegar with at least 5% acidity to ensure safety in water bath canning. Customize the heat level by mixing in milder or hotter peppers depending on your preference. Store any unsealed jars in the refrigerator and use within a few weeks.
Why My Recipe Works
My recipe works because it uses a proven balance of acidity, heat, and flavor that’s safe for canning and packed with taste. The white vinegar with 5% acidity ensures shelf stability, which is key for preserving safely.
The combination of hot peppers and tomato gives the sauce depth, not just heat. Salt and sugar round out the flavor without overpowering it, and the pickling spice adds a subtle layer of complexity.
The steps are clear, the ingredients are simple, and the method is tested. That’s why this hot sauce turns out right every time bold, safe, and delicious.
Serving Suggestions
This homemade Hot Sauce Recipe For Canning is a versatile condiment that can be used in many ways! Here are a few of my favorite ways to serve it:
➢ On Tacos: Add a few dashes to your taco fillings for an extra punch of flavor.
➢ With Grilled Meats: Drizzle over grilled chicken, steak, or shrimp for a zesty kick.
➢ As a Dip: Mix with sour cream or yogurt for a spicy dip for chips or vegetables.
➢ In Soups and Stews: Stir into soups and stews to add heat and flavor depth.
➢ With Eggs: A little drizzle over scrambled eggs or omelets elevates your breakfast game.
Tips And Variations
➤ Adjust the Spice Level: If you want a milder sauce, use fewer hot peppers or remove the seeds. On the other hand, for extra heat, keep the seeds in or use hotter pepper varieties like habaneros or ghost peppers.
➤ Add More Flavor: Experiment with adding other ingredients like lime juice, ginger, or mustard seeds to tweak the flavor profile of your hot sauce.
➤ Sweeten It Up: If you prefer a sweeter hot sauce, increase the sugar or add a bit of honey to balance the heat.
➤ Smoked Flavor: For a deeper, smoky flavor, add more smoked paprika or roast the peppers before cooking them.
Can Hot Sauce Be Canned?
Yes, hot sauce can be canned! Canning hot sauce is a great way to preserve it for long-term storage. By following proper canning techniques, such as using sterilized jars and processing them in a boiling water bath, you can safely store homemade hot sauce for months or even up to a year.
The acidity in vinegar, along with the high heat from peppers, helps prevent bacterial growth, making it safe for canning.
Just be sure to follow a trusted recipe and adjust ingredients to maintain the right balance of acidity for proper preservation.
What Can I Add To Hot Sauce To Preserve It?
To ensure the longevity of hot sauce, vinegar is the key ingredient to include, as its acidity serves as a natural preservative.
The high acidity of vinegar creates an environment that prevents bacterial growth, which helps keep the sauce safe from spoilage.
This is why many store-bought hot sauces contain a considerable amount of vinegar. By adding vinegar to your homemade hot sauce, you can maintain its freshness and shelf life, ensuring it stays flavorful and safe to consume for a longer period.
How To Store Leftovers
Store any leftover hot sauce recipe for canning in a clean, airtight glass jar or bottle and keep it in the refrigerator. Hot sauce recipe for canning will stay fresh for up to 2–3 months. Always use a clean spoon when scooping to avoid contamination.
If the hot sauce recipe for canning was properly canned and sealed, unopened jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks for the best flavor and quality.
Conclusion
This easy and delicious hot sauce recipe for canning is something anyone can make at home. Fresh ingredients, simple steps, and bold flavor come together in every jar.
I made hot sauce recipe for canning to have a homemade kick ready anytime and to enjoy the taste of garden peppers year-round. It’s a great way to preserve heat and flavor without much effort.
I hope you understand the process clearly and feel ready to make your own soon. Enjoy every drop of this homemade spicy hot sauce recipe for canning.
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Hot Sauce Recipe For Canning
Equipment
- Cutting board
- knife
- Medium saucepan
- Wooden spoon
- Fine mesh strainer or cheesecloth
- Blender or immersion blender
- Canning jars with lids (sterilized)
- Jar lifter or tongs
- Water bath canner or large pot
Ingredients
- 1 pound hot peppers such as jalapeños, chopped
- 1 cup white vinegar 5% acidity
- 1 medium tomato chopped
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon pickling spice
Instructions
Step 1: Prep the Produce
- Wash the hot peppers and tomato thoroughly. Remove stems from the peppers and chop them roughly, including the seeds (unless you want a milder sauce—then remove the seeds). Chop the tomato. Wear gloves when handling hot peppers to avoid skin irritation.
Step 2: Combine Ingredients in a Saucepan
- In a medium saucepan, add the chopped peppers, tomato, white vinegar, salt, sugar, and pickling spice. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 20 minutes. Stir occasionally to prevent sticking.
Step 3: Blend the Mixture
- After simmering, remove the mixture from heat. Let it cool slightly, then carefully blend until smooth using a regular blender or immersion blender. If you prefer a thinner sauce, strain the mixture through a fine mesh strainer or cheesecloth to remove solids. Discard or compost the solids.
Step 4: Sterilize and Prep the Jars
- While the sauce is simmering or blending, sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep the jars warm until ready to fill to prevent breakage when hot sauce is added.
Step 5: Fill the Jars
- Using a funnel, pour the hot sauce into the sterilized jars, leaving about ½ inch of headspace at the top. Wipe the rims clean with a damp cloth. Place the lids on and screw the bands on until fingertip-tight.
Step 6: Process the Jars
- Place the filled jars in a boiling water bath canner, making sure they are covered with at least 1 inch of water. Process for 10 minutes (adjust for altitude if necessary). After processing, remove the jars and let them cool undisturbed for 12–24 hours. Check seals before storing—lids should not flex when pressed.