* 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.
Yield: About 5 pint jars
|1.||Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
|2.||Wash, trim and slice peppers and onions into rings, using a mandolin slicer or a food processor.
|3.||In a 10-quart Dutch oven or stockpot, mix together all ingredients. Bring to a boil and boil 1 hour.
Reduce heat slightly and simmer 1 additional hour. Turn heat off, and cool mixture slightly.
|4.||Puree vegetables in a blender about 2 minutes per blender batch. Return pureed mixture to stockpot and bring
carefully just to a boil. (The mixture will start to spatter as it gets close to boiling; heat slowly while stirring
constantly, being careful not to get burned by splashing sauce.) Turn off heat.
|5.||Fill hot sauce into hot, clean pint jars, leaving ½-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.
|6.||Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.|
|Table 1. Recommended process time for Cayenne Pepper Sauce in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||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. September 2003.