Sweet Chili Sauce

 

Ingredients

 6 cups apple cider vinegar (5% acidity)

6 cups granulated sugar

½ cup chili flakes

½ cup garlic (peeled and chopped)

1 tbsp salt

1 tbsp soy sauce

1 ½ tsp dried ginger

3 tbsp  ClearJel (cook-type) (optional... you can omit but do NOT use cornstarch, arrowroot, or flour)

Instructions

 

Sweet Chili-Garlic Sauce and Canning Prep:

Fill a large stock pot or boiling water canner with water and begin to preheat the canner. Wash your canning jars in hot soapy water. Check your rings for dents and count your lids to make sure you have enough. Boil or keep your jars warm, but do not heat your lids.

Peel and chop the garlic cloves. In a small bowl or measuring cup, combine with the salt and the soy sauce.  Measure the sugar into a large bowl, and add the dried ginger (you can also measure the sugar and ginger directly into the pot in step four if you want to save a dish).

Measure the vinegar into a large heavy bottomed pot. If you are using powdered pectin, sprinkle that into the pot and whisk well to break up any clumps. Bring vinegar to a boil over high heat.

Add sugar and ginger and stir until the sugar dissolves. Reduce the heat and simmer for five minutes.

Add the chili flakes and the garlic mixture to the pot and stir until well combined. Turn the heat to low and simmer for three to five minutes.

Fill the Jars:

Remove the pot from the heat and ladle the sauce into your hot canning jars. Use a canning funnel if you have one to help keep the chili sauce off the rims of the jars. Stir the sauce as you go so the jars get an even distribution of ingredients (the chili floats and the garlic sinks).

Leave 1/4″ of headspace at the top of each jar. If you have extra sauce, refrigerate it rather than overfilling or underfilling the jars.

Wipe the rims of the jars with a clean, lint free cloth or paper towel dipped in hot water, vinegar, or a mixture of the two. This will remove any sticky residue from the rims of your jars and help make sure you get good seals. Top the jars with lids and rings, and place them in your canner using a jar rack or tongs.

Process the Sauce:

Process the jars in the boiling water bath for ten minutes. Start the processing timer only after the pot reaches a rolling boil. (If you live at high elevation, consult a canning time conversion chart to increase the processing time accordingly for your altitude).

After the jars have boiled for ten minutes, turn off the heat and set another timer for five minutes, leaving the jars in the covered pot. This will help prevent siphoning (losing liquid from the jars).

Using jar tongs or the jar rack, lift out the jars and place them on a tray, a wire rack, or a folded towel. Don’t place hot jars directly onto a cold surface (like a stone, concrete, or stainless counter top surface). Leave the jars undisturbed to cool overnight, or from 8-24 hours.

Remove the rings from the cooled jars and check to make sure your lids are firmly sealed. Refrigerate any unsealed jars, or you can reheat the mixture and reprocess with new lids. Wash the jars to remove any sugar or sticky residue and hard water marks, label them, and store them in your pantry without the rings on.

From https://www.alewyfe.com/mae-ploy-chili-sauce-clone/#recipe