If you like hot sauce, this is the canning recipe for you. It’s quick and easy. The recipe is on a small scale, so I recommend to double or triple it if you are canning this for your pantry. I use the small 4oz jars which for a triple batch I get about 5-6 jars.
Ingredients
- 5 oz red hot peppers of choice (Korean)
- 3 cups white vinegar, can use white wine or distilled
Directions
Rince hot peppers in cool water and transfer to a pot. Add vinegar and bring to a boil. Cover and let boil for 15 minutes. Remove from heat and blend using either an emersion blender or regular blender (If using a high-speed blender, you may not need to do the next step of straining the pulp from the sauce). Using a fine mesh strainer, strain the liquid from the pulp (don’t discard the pulp, dehydrate it, and blend it up to a fine powder for seasoning, it is very hot and spicy). Bring the liquid up to a simmer then remove from the heat. Ladle into hot jars, top with lids and rings to finger-tip tight, and place in a water bath canner for 15 minutes. Remove lid to canner after processed and let stand in water for at least 5 minutes. Remove jars and let rest for 12 hours. Remove bands and check seals then place sealed jars in a cool dark storage area for 12-18 months.
Note: You can also add garlic to the cooking step to add a garlic flavor. I would add at least 5 heads to a single batch or do a taste test and add accordingly.
Bon Appetit!
Check out the Canning Hot Sauce video on canning this hot sauce! Enjoy
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