Easy Hot Sauce

Easy Hot Sauce

8 cups (64 ounces) canned, diced tomatoes, undrained

1½ cups seeded, chopped cayenne peppers*

4 cups distilled white vinegar (5%)

2 teaspoons canning salt

2 tablespoons whole mixed pickling spices

*Caution: Wear plastic or rubber gloves when handling, cutting and seeding hot peppers

or wash hands thoroughly with soap and water before touching your face or eyes.

Yield: About 7 to 8 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

  1.   Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

  2. Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.

  3. Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.

  4. Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

  5. Process in a boiling water canner 10 min 1/2 pints

Notes* 

1. we quadrupled this recipe but only used the 2T of pickling spices 

2. we sliced peppers in half and used a spoon to scrap out seeds and pith rinsed with water and stick blender insted of a food mill. 

3.  added 1 C sugar to cut the heat and 1 T garlic powder

4. canned in pints and quarts (although not recommended  by NCFHFP) Pints 15min quarts 20 min.