Cayenne Pepper Sauce — NCHFP
Tested NCHFP acidified cayenne pepper sauce for boiling-water canning.
Ingredients
Cayenne pepper sauce
- 3 lb hot peppers
- 1/3 cup garlic minced
- 4 cups onion sliced
- 1/3 cup cilantro chopped
- 3 28-ounce cans diced tomatoes
- 3 cups cider vinegar 5% acidity
- 2 1/2 cups water
Equipment
- 1 Boiling-water canner
- 1 Blender or food processor
Directions
Hot-pack method
- Wear gloves while handling hot peppers and avoid touching the face or eyes. Slice peppers and onions into rings.
- Combine all ingredients. Bring to a boil and boil for 1 hour, then simmer for 1 additional hour.
- Cool slightly and puree. Return to the pot and carefully bring just to a boil while stirring.
- Fill hot pint jars, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process in a boiling-water canner for 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Safety status: tested. Very hot. Use cider vinegar labeled 5% acidity and preserve the exact proportions. Pint jars only.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/cayenne-pepper-sauce/