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Tuesday, July 21, 2009

Canning Hot Sauce

It's time to start putting the garden produce away for use this winter.


I start with 15 to 20 ripe tomatoes
2 to 3 green bell peppers
2 cloves of garlic
10 or more jalapenos. (leave the seeds in for hotter sauce)
and 2 onions
salt to taste



I place the tomatoes in boiling water for a few minutes....

The skins crack and slide right off..... makes peeling a breeze.







I dice the tomatoes by hand and place them (juice and all) into a large pot.....


Then grind my onions, jalapenos, bell peppers and garlic....


Add the peppers and onions to the pot of tomatoes.... add salt to taste.




I let this simmer until the sauce reduces a bit and thickens....




I heat my lids in water....keeping them warm but not boiling.



Then fill my sterilized jars, leaving 1/2 inch of headspace. Wipe the rim of the jar to make sure the lids will seal.



Screw the lids on tight and place them upside down for at least 5 minutes.

(Yeah, I know...strange looking kitchen towel. lol )


The heat from the sauce warms the seal in the lids.....


When the jars are turned upright, and are left to cool, the air is sucked out of the jars sealing the lids. You can listen for the pop or click as each jar seals.
Check for a good seal by pressing down on the lid in the middle. If sealed, the lid will not give, if not sealed, the lid will move when you press it.
If a jar does not seal, it just means that you will not be able to store it without refrigeration. The sauce is still good, you just need to chill it and use it first.




I like the sauce well chilled and used as a dip on a crisp fried corn tortilla chip.....


I don't know how many times I've had just chips and salsa for a meal. I think I could live on it. lol




I do not use the inverted method of sealing jars with all of my canned goods. Most of the things I process require a water bath canner or pressure canner.

Also....there has been some discussion as to whether this is called hot sauce, salsa or picante. It can be called anything you like.... I call it my "Time to put up the fresh tomatoes, peppers, jalapenos, onions and garlic from my garden before they go bad so I can use them this winter" sauce. :)

18 comments:

Rothe Homestead Farm said...

Ohhhhh my!!
My corn broke against the screen when I tried to dip it!????
And you're not the only one that has had chips and salsa for a meal, LOL.
Mmmm, that looks good!

Gene

CW said...

MMMMMMM! That looks great....as always!! I know what I'll be making when my garden starts producing!

cowgirl said...

lol Gene,
That's what I had for lunch today.
I'm pretty sure I could live on this and jerky. :)

cowgirl said...

Hey CW, good to see ya!
I hope your garden is doing well.
Thanks! :)

Frugal Canadian Hermit said...

That does look tasety Jeanie. It's been awhile for me, and mine has always come premade from the grocery store so far. I like the name that you use for it, but I just hope that you don't have to use the name too many times in one day.

cowgirl said...

lol Mark, Thanks!
I'm making more of the "stuff" tomorrow.
Maybe when your tomatoes get going, you'll be able to whip up a batch. :)

YD, sometimes with Samantha & June said...

Who cares what the name is as long as it's tasty right?
I love salsa. I make a batch every year and I always run out in mid winter. Note to self: make a bigger batch this year.

cowgirl said...

YD, I agree 100%. Who cares what ya call it as long as it tastes good! lol

If you ever figure out how much to make for a year, let me know. I seem to run out early too! :)

Paul said...

That looks really good! About salsa makin' time for my garden too. I will have to try this recipe before the raccoons get anything else. Some tomatoes and peppers disappeared yesterday. This mornin' my chips were gone!

cowgirl said...

lol Shoot Paul, sounds like you're having a run of bad luck! Hope you are able to save some of your goodies for winter! :)

I'm working on another batch of sauce right now. I think it will take at least 50 quarts to get me through til next season. lol

Thanks Paul! :)

nick f said...

Hey cowgirl thanks for posting this
I am new to canning and have been wondering the best way to perserve hot sauce... again you make me homesick, no tex-mex in NZ

cowgirl said...

Hey Nick, good to see ya!
I've had good luck sealing this sauce using the inverted jar method. I know some people frown on this method and use a water bath canner. (which are really easy to use).
Just want to give you a heads-up.
If you have any questions feel free to contact me.

Still enjoying your blog...that last trip you took was so amazing!
Your pictures are beautiful!

As for Tex-Mex, I have a good flour tortilla recipe if you're interested. Between that and your home made salsa, it would almost be like home. lol :)

Thanks,
Jeanie

Jill said...

Thank you for the delicious salsa recipe! This was my first time canning anything at all!
I was able to get 80% of my produce from the garden, supplementing with some bell peppers and 2 tomatoes from the grocery. All my lids are sealed down completely and I have already enjoyed the "leavin's" from the bottom of the pot that didn't fit in my jars.
I don't have a smoker, yet, but your posts make me salivate regularly. I can't wait to smoke something!!!
Thank you!

cowgirl said...

Thank you Jill!
I'm so glad to hear the recipe worked out well for you. :)
I keep a jar chilling in my fridge for use with chips.

I hope you get a smoker. My drum smoker was really easy to build.. no welding at all. Just need a drill for the holes.

Thanks again Jill!

moonshadowfarm said...

ha ha. Huzzy may want to help!
Check out his blog www.theathomewelder.com
I'm still drooling, by the way, and I recommend the blog to everyone.

_Jill (with an actual account, now)

cowgirl said...

lol Jill, Thanks for the link! :)

HillBilly24 said...

Hey Cowgirl, That is one of my favorite things a good salsa and some tortilla chips! I canned some the other night. Love the Blog

cowgirl said...

Thanks HillBilly! I love salsa on chips..makes a whole meal for me. :)
I bet yours is tasty too.
Thanks for stopping by!