Sauce canning recipe published by Bernardin (Canada) (Canada).
Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Station Hot Sauce — Bernardin is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Station Hot Sauce — Bernardin
Sauce canning recipe published by Bernardin (Canada) (Canada).
Ingredients
Ingredients
- 4 cups long red chilies
- 1 cup scotch bonnets
- 1 tbsp Kosher salt
- 2 1/4 cup white vinegar
- 1/2 cup white onion
- 1 tbsp garlic
- 2 tsp honey
Equipment
- 1 Pressure canner with gauge
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Wash, de-stem and de-seed chilies. Peel and slice the onion and garlic. Add everything to a pot, stir, cover with a lid and bring to a simmer.
- Simmer, stirring occasionally, for 25 minutes. Transfer everything to a blend and blend on the highest speed until very smooth, about 2 minutes. Pour the pureed sauce back into the pot and heat. Quickly ladle mixture into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace).
- Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
- Repeat for remaining jam. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes
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Recipe Notes
Source: Bernardin (Canada)
Safety: Tested recipe from a USDA-aligned source, processed by pressure canner. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: Bernardin (Canada). Bernardin category: Meat, Fish, Soup, Stews, and Savory Sauces; recipe page https://www.bernardin.ca/recipes/en/Station_hot_sauce.htm; process method inferred from category (not stated on index). SAFETY: Tested recipe from a USDA-aligned source, processed by pressure canner. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.bernardin.ca/recipes/category/Meat-Fish-Soup-Stews-and-Savory-Sauces/default.htm?paging=0&Lang=EN-US Yield as published: 12 x 125 ml jars.
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.