- 2 quarts chopped, peeled and
- cored tomatoes (about 12 large)
- 1 1/2 s chopped hot red peppers
- (about 24 large)
- 4 s vinegar, 5% acidity, divided
- 1 sugar
Combine tomatoes, peppers and 2 cups vinegar in large saucepot; cook until tomatoes are soft. Press through sieve or food mill. Return tomato Puree to large saucepot. Add sugar and salt. Tie spices and garlic in spice bag; add to tomato mixture. Simmer until thick, about 30 minutes, stirring frequently. Add remaining 2 cups vinegar to sauce. Simmer until thick, about 30 minutes, stirring frequently. Remove spice bag. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until point of resistance is met & fingertip tight.
Process 15 minutes in boiling-water canner.
Yield: about 4 half-pints.
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