We ran the tomatoes through the fruit strainer on our kitchen aid mixer. Thicked in batches in a heavy stainless pot they finished thickening in the oven on the crock pot setting overnight.
Pint:
• ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice
Quart:
• ½ tsp Citric Acid or 2 Tbsp bottled lemon juice
Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes.
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