Ingredients. 200 g peppers (hot. chopped, stemmed and seeded. 1 1/2 cups / 7 oz. 2 tablespoons pickling spice (whole, mixed) 2 litres tomatoes (canned, diced, undrained. 8 cups / 64 oz) 1 litre white vinegar (5% or higher. 4 cups / 32 oz) 2 teaspoons pickling salt (OR non-clouding, non-bitter salt sub)
This recipe has a bright, vibrant color and fresh flavour. You can use any chilies you like, really, depending on how spicy you like your hot sauce. The nice part .
Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the
"This a quick and easy hot sauce my dad makes with canned tomatoes, jalapeno peppers, and spices. My mom had to go behind him to write down what he was .
Directions. PREPARE boiling water canner. Heat jars in simmering water until ready for use. COMBINE vinegar and sugar in a large stainless steel saucepan. LADLE hot sauce into hot jars leaving 1/2 inch headspace. PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude.
Preserving Method: Water Bath Canning. Makes about 7 (16 oz) pints. Just like Grandma used to make! Try this classic chili sauce as a garnish to any dish.