Canning Homemade Chili Sauce / Preserving the Harvest / Garden to Table

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds flavor while being less acidic.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar taste with a higher smoke point.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha gives a similar heat with added flavor.

Prepare 9 lbs of tomatoes by peeling and roughly chopping them.

Run the tomatoes through a KitchenAid strainer or puree them to make a sauce.

In a large stainless steel pot, combine the pureed tomatoes, 6 cups of chopped onions, 3 cups of chopped bell peppers, 1.5 cups of chopped jalapenos, and 6 chopped garlic cloves.

Add 2 cups of apple cider vinegar, 1 tablespoon of canning and pickling salt, and 1 cup of brown sugar to the pot.

Stir in 1 tablespoon of ground mustard, 2 tablespoons of chili powder, and 2 teaspoons of all spice.

Bring the mixture to a boil over high heat, stirring frequently.

Lower the heat and simmer the sauce until thickened, about 1.5 to 2 hours, stirring occasionally to prevent scorching.

Check the sauce's thickness; it should hold its shape on a spoon when done, but can be adjusted to personal preference.

Once thickened, use a handheld blender to puree the sauce to a smooth consistency if desired.

Prepare to can the sauce by filling jars with the finished product.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary