Hot Sauce Recipe For Canning
Hot Sauce Recipe For Canning your own hot sauce is a great way to preserve fresh, flavorful heat for months to come. Whether you prefer smoky, tangy, or fiery spice, homemade hot sauce recipes can be customized to suit your taste. By canning, you can enjoy your favorite hot sauce year-round, share with friends and family, and add a personal touch to your culinary creations. Here's how to make it!
Equipment
- American
- Wooden spoon
- Canning jars (pint or quart-sized)
- Canning lids and bands
- Canning tongs
- Food processor or blender (optional, for a smoother sauce)
- Knife and cutting board
- Ladle
- Strainer or fine sieve (optional)
Ingredients
- 2 quarts of peeled cored, and chopped paste tomatoes
- 1 cup of seeded hot peppers e.g., jalapeños, serranos, or habaneros, depending on your heat preference
- 2 cups of vinegar apple cider vinegar or white vinegar
- 1/4 cup of water
- 1 cup of white sugar
- 1 teaspoon of canning salt
- 1 cup of seeded hot peppers again, adjust to your preferred heat level
- 2 tablespoons of whole mixed pickling spices
Instructions
Prepare the Ingredients:
- Start by peeling, coring, and chopping the paste tomatoes into small pieces. Remove the seeds from the hot peppers (if using very hot peppers like habaneros, handle them with gloves to avoid irritation).
Cook the Tomatoes:
- Place the chopped tomatoes in a large pot or saucepan over medium heat. Let them cook down for about 10-15 minutes, stirring occasionally. If the tomatoes are too thick, add a little water to help them break down.
Add the Peppers and Spices:
- Once the tomatoes have softened and begun to break down, add the seeded hot peppers, vinegar, water, white sugar, canning salt, and whole mixed pickling spices to the pot. Stir well to combine.
Simmer the Sauce:
- Let the mixture simmer for about 30-40 minutes, stirring occasionally. The sauce should thicken and the flavors should begin to meld. Taste and adjust seasoning if necessary.
Puree (Optional):
- If you prefer a smoother sauce, use a food processor or blender to puree the mixture. You can leave it chunky if you prefer a more textured sauce.
Prepare the Jars:
- While the sauce is simmering, sterilize your canning jars by boiling them in hot water or running them through the dishwasher. Keep the jars warm until ready to fill.
Fill the Jars:
- Once the sauce is ready and the jars are sterilized, use a ladle to fill the jars with the hot sauce, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure there is no residue before placing the lids on.
Process the Jars:
- Place the jars in a canner or large pot of boiling water and process for 15-20 minutes to ensure a good seal. Remove the jars using canning tongs and let them cool completely. Once cooled, check the seals by pressing the center of each lid—if it doesn’t pop back, the jar is sealed.
Notes
Always make sure your canning jars are properly sterilized before use. If any jars don’t seal after processing, store them in the refrigerator and use them within a few weeks.
Canning helps preserve the sauce for a longer shelf life, but it’s important to ensure that the jars are sealed correctly.