Ball Canning Hot Sauce Food

CANNED HOT PEPPER SAUCE

Steps:

• In a medium stockpot, combine the peppers, cider vinegar, white vinegar, onion, garlic powder, cumin, mustard, turmeric, salt, clove, allspice, and sugar.
• Put the lid on the pot, bring the mixture to a simmer over medium heat, then simmer the sauce for 20 minutes.
• While the hot sauce is simmering, prepare the water bath canner. Fill it halfway with water and put it on the stove to simmer. Check two half-pint jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it's time to use them. Wash the lids in hot soapy water and rinse them.
• After 20 minutes, remove the pan from the heat and puree the pepper mixture. You can use an immersion blender or ladle the mixture into a blender to puree it.
• Pour or ladle the hot sauce into the prepared jars, leaving 1/4 inch of headspace. Remove the air bubbles with a bubble remover tool or chopstick and recheck the headspace. Wipe the rims with a clean cloth, put the lids on the jars and screw on the bands. Place the jars in the prepared hot water bath canner, making sure that the jars are covered by at least an inch of water.
• Put the lid on the canner and bring the water to a full rolling boil. Process the jars for 10 minutes, adjusting for altitude, if necessary.
• Arrange a folded towel on the counter or table. Remove the jars, using a jar lifter, and place them on the towel. Let the jars cool for at least 12 hours.
• Once the jars are cooled, remove the bands and check the seals. If any jars failed to seal, put the in the refrigerator to use first. Wipe the jars with a clean cloth and store them for up to a year.

TOMATO SAUCE FOR CANNING

Steps:

• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

BARBECUE SAUCE FOR CANNING

Steps:

• Blanch, peel and coarsely chop tomatoes to measure 10 cups.
• Combine tomatoes, onion, sugar,and cayenne in a large saucepan.
• Bring to a boil, stirring constantly.
• Boil gently, stirring occasionally for about 1/2 hour.
• Remove from heat and puree mixture.
• Return mixture to saucepan stir in vinegar, salt,garlic, and spices.
• Bring to a boil, stirring constantly.
• Boil gently for about 1 hour, stirring occasionally.
• Fill boiling water canner with water.
• Place 8 clean 1/2 pint mason jars in canner over high heat.
• Place lids and seals in boiling water, boil 5 min to soften seal.
• Ladle sauce into hot jars, to within 1/4" of top rim.
• Remove air bubbles with spatula, and re-fill to 1/4" wipe jar to remove any stickiness.
• Place seal on jar, and apply screw band just until finger tight.
• Place jars in canner.
• Cover canner, return water to the boil, process 15 minute Remove jars, allow to cool for 24 hrs, and check seals.
• Store in a cool dark place.

HARISSA SAUCE FOR CANNING

Steps:

• Soak the chilies in hot water until they soften, about 20 minutes.
• Drain, reserving about 1/4 cup of the soaking liquid.
• In a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
• Blend until you achieve a uniform paste; set aside.
• In a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
• Reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
• Stir frequently to prevent scorching.
• Prepare jars and lids; bring water in canner up to boiling.
• After the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
• Season with salt.
• Bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
• Ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
• Run a plastic knife down the sides to remove air bubbles.
• Wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
• Screw on bands until they are fingertip tight, taking care not to overtighten.
• Place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
• Put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
• Remove the jars to cooling rack or a tea-towel protected countertop to cool.
• Best flavor develops after two weeks.