Selecting, Preparing and Canning Tomatoes
Easy Hot Sauce
- 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
*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
Yield: About 7 to 8 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
||Wash and rinse half-pint canning jars; keep hot until ready to use.
Prepare lids according to manufacturer's directions.
||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
||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 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.
||Process in a boiling water canner according to the recommendations
in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.
|Table 1. Recommended
process time for Easy Hot Sauce in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. March 2003; revised February 2009.
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