Easy Hot Sauce
- 8 cups (64 ounces) canned, diced tomatoes, undrained
- 1-1/2 cups seeded, chopped Serrano peppers
- 4 cups distilled white vinegar (5%)
- 2 tsp canning salt
- 2 Tbsp whole mixed pickling spices
Yield: About 4 half-pints
CAUTION Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Procedure: 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. Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes. Fill hot sauce into hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
|Recommended process time for Easy Hot Sauce in a boiling-water canner|
|Style of Pack||Jar Size||Process Time at Altitudes of|
|0-1,000 ft||1,001-6,000 ft||Above 6,000 ft|