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
Red 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.
Red Hot Sauce — Bernardin
Sauce canning recipe published by Bernardin (Canada) (Canada).
Ingredients
Ingredients
- 8 cups (2000 ml) chopped, peeled tomatoes
- 1 -1/2 cups (375 ml) chopped, seeded hot peppers
- 4 cups (1000 ml) vinegar, divided
- 1 cup (250 ml) granulated sugar
- 1 tbsp (15 ml) pickling salt
- 2 tbsp (30 ml) pickling spice
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Place 4 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. In a stainless steel saucepan, combine tomatoes, peppers and 2 cups vinegar. Cook until soft, then purée.
- Return to saucepan with sugar, salt and pickling spices tied in a cheesecloth bag. Stirring frequently, sir the sauce until it thickens. Add remaining vinegar and continue to cook to desired consistency. Ladle hot sauce into a hot jar to within 1/2 inch (1 cm) of top rim (headspace).
- Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing disc on jar; apply screw band securely & firmly until resistance is met -- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce. Cover canner; bring water to a boil.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. 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.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes - 15 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes
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Recipe Notes
Source: Bernardin (Canada)
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: Bernardin (Canada). Bernardin category: Tomatoes; recipe page https://www.bernardin.ca/recipes/en/red-hot-sauce.htm; process method inferred from category (not stated on index). SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. 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/Tomatoes/default.htm?paging=0&Lang=EN-US Yield as published: Makes about 8 x 250 ml jars.
Private Notes
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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.