Tomato Taco Sauce
Make tested tomato taco sauce for home canning with ingredients, preparation, pint-jar yield, headspace, and altitude-adjusted processing times.
Ingredients
Ingredients
- 8 quarts paste tomatoes peeled, cored, and finely chopped
- 2 cloves garlic crushed
- 5 cups onions chopped
- 4 jalapeño peppers seeded and chopped
- 4 long green chiles seeded and chopped
- 2 1/2 cups vinegar 5% acidity
- 2 tablespoons salt
- 1 1/2 tablespoons black pepper
- 1 tablespoon sugar
- 2 tablespoons oregano leaves optional
- 1 teaspoon ground cumin optional
Equipment
- 1 Boiling-water canner
- 16–18 Pint canning jars with lids and rings
- 1 set Jar lifter and canning funnel
Directions
Canning method
- Wash and rinse pint canning jars; keep them hot until ready to fill. Prepare lids according to the manufacturer's directions.
- Wear plastic or rubber gloves while handling hot peppers and do not touch your face.
- If peeling the long green chiles, blister them in a 400°F oven or under a broiler for 6 to 8 minutes, or blister them on a hot range top. Place blistered peppers in a pan, cover with a damp cloth, cool, and peel. Finely chopped chiles usually do not need peeling.
- Combine all ingredients in a large saucepan and bring to a boil, stirring frequently.
- Reduce the heat and simmer, stirring frequently, until the sauce is thick, about 1 hour.
- Fill clean, hot pint jars with hot taco sauce, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe jar rims, and apply prepared lids and rings.
- Process pints in a boiling-water canner for the time specified for your altitude: 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
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Recipe Notes
Yield: About 16 to 18 pints. Bottled lemon juice may replace the 5% vinegar. Spices and herbs may be varied, but keep the vegetable, tomato, and acid proportions unchanged.
Exact source: https://nchfp.uga.edu/how/can/canning-salsa/tomato-taco-sauce/