Chile Salsa (Hot Tomato-Pepper Sauce) — NCHFP
A tested NCHFP boiling-water canning recipe for hot tomato-and-chile pepper salsa.
Tomatoes & Sauces
Home-canning recipes for tomatoes, salsa and savory sauces, safety-graded and linked to their original publishers.
Cayenne Pepper Sauce — NCHFP
A very hot, tested NCHFP pepper sauce acidified with 5% cider vinegar and processed in pint jars.
Barbecue Sauce — NCHFP
A research-tested tomato barbecue sauce from NCHFP, reduced slowly to ketchup consistency and processed in half-pint or pint jars.
Easy Hot Sauce — NCHFP
A tested NCHFP acidified hot sauce made from canned tomatoes, Serrano peppers, and distilled white vinegar labeled 5% acidity.
Tomatillos Packed in Water — NCHFP
Tested NCHFP hot-pack directions for whole tomatillos in water, including boiling-water and carefully matched pressure-canning options.
Tomatoes with Okra or Zucchini — NCHFP
This NCHFP recipe safely pressure cans tomatoes with either okra or zucchini at the tested ratio of about three pounds tomatoes to one pound of the second vegetable.
Spaghetti Sauce with Meat — NCHFP
Tested NCHFP pressure-canning recipe for spaghetti sauce with meat.
Spaghetti Sauce without Meat — NCHFP
Tested NCHFP pressure-canning recipe for spaghetti sauce without meat.
Whole or Halved Tomatoes — Raw Without Added Liquid — NCHFP
Tested NCHFP raw-pack recipe for whole or halved tomatoes without added liquid, with required acidification.
Crushed Tomatoes — NCHFP
Tested NCHFP recipe for crushed tomatoes with no added liquid, required acidification, and altitude-adjusted processing.
Whole or Halved Tomatoes — Packed in Water — NCHFP
Tested NCHFP/USDA home-canning directions for whole or halved tomatoes packed in water, including required acidification and altitude-adjusted processing options.