Canning Hot Sauce

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A delicious way to make hot sauce at home using tomatoes and jalapenos.

PREP TIME        1 hour

COOK TIME       1 hour

TOTAL TIME      2 hours


  • 2 Tablespoons pickling spice
  • 8 c. tomatoes, chopped, cored, and peeled
  • 4 c. white vinegar
  • 1 1/2 c. jalapenos, chopped and seeded
  • 1/2 c. sugar
  • 1 Tablespoon salt


  1. Tie the pickling spices in a square of cheesecloth, creating a spice bag. Set aside.
  2. In a large stainless steel saucepan, combine tomatoes, 2 cups of vinegar, and chili peppers. Bring to a boil over medium high heat, stirring constantly. Reduce heat and boil gently until vegetables are soft, about 15 minutes.
  3. Working in batches, transfer mixture to a food processor and puree until smooth.
  4. Return mixture to saucepan. Add sugar, salt, and spice bag. Bring to a boil, stirring frequently, until mixture begins to thicken. Add remaining vinegar and boil gently, stirring frequently, until mixture thickens, about 45 minutes. Discard spice bag.
  5. Prepare a boiling water canner, jars, and lids.
  6. Ladle hot sauce into hot jars, leaving 1/2 inch of headspace. Remove air bubbles, wipe rim, and center lid on jar. Screw band down until finger tip tight.
  7. Place jars in canner covering with water. Bring to a boil, cover, and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars.
  8. Cool for 24 hours. Store in a cool place for 1 year.

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