Easy Hot Sauce — NCHFP
Tested NCHFP acidified hot sauce made with tomatoes, Serrano peppers, and 5% vinegar.
Ingredients
Easy hot sauce
- 8 cups canned diced tomatoes 64 oz; undrained
- 1 1/2 cups Serrano peppers seeded and chopped
- 4 cups distilled white vinegar 5% acidity
- 2 teaspoons canning salt
- 2 tablespoons whole mixed pickling spices tied in a spice bag
Equipment
- 1 Boiling-water canner
- 7 to 8 Half-pint canning jars
- 7 to 8 Two-piece canning lids
- 1 Food mill
Directions
Hot-pack method
- Wear gloves while handling hot peppers and avoid touching the face or eyes. Tie the pickling spices in a spice bag.
- Combine tomatoes, peppers, 5% vinegar, salt, and spice bag. Bring to a boil and simmer for 20 minutes.
- Remove the spice bag. Pass the mixture through a food mill. Return the liquid to the pot and boil for 15 minutes.
- Fill hot half-pint jars, leaving 1/4-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.
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Recipe Notes
Safety status: tested. Use distilled white vinegar labeled 5% acidity and preserve the exact ingredient proportions. Half-pint jars only.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/easy-hot-sauce/