Canning recipe
Hot Serrano Tomato Sauce in Jars
A robust shelf-stable tomato and Serrano pepper sauce based on the tested NCHFP recipe. It is acidified with 5% distilled white vinegar, milled, hot-filled, and processed in a boiling-water canner.
30 min.
35 min.
-
8
Medium
Ingredients
- 8 cups canned diced tomatoes, undrained
- 1 1/2 cups seeded, chopped Serrano peppers
- 4 cups distilled white vinegar, 5% acidity
- 2 tsp canning salt
- 2 tbsp whole mixed pickling spices
Preparation
2. Wear plastic or rubber gloves when handling, cutting, and seeding Serrano peppers. Wash hands thoroughly with soap afterward and avoid touching the face or eyes.
3. Put the whole mixed pickling spices in a spice bag and tie it firmly.
4. Combine the tomatoes with their liquid, Serrano peppers, 4 cups of 5% distilled white vinegar, canning salt, and the spice bag in a large saucepan. Bring to a boil, stirring occasionally.
5. Simmer for a further 20 minutes, until the tomatoes are soft.
6. Remove the spice bag. Press the mixture through a food mill.
7. Return the milled sauce to the pan, bring back to a boil, and boil for another 15 minutes.
8. Fill the hot sauce into hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, adjust headspace if necessary, wipe the rims, and apply lids.
9. Process in a boiling-water canner: 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, and 20 minutes above 6,000 ft.
10. Remove jars, cool undisturbed for 12 to 24 hours, and check the seals.
Storage
Store correctly sealed, unopened jars in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Do not alter the ingredient proportions in this tested recipe. In particular, do not change the 4 cups of 5% distilled white vinegar, the quantities of tomatoes and peppers, or the jar size. Use half-pint jars only. Adjust boiling-water processing time for elevation. Wear gloves when handling Serrano peppers. Never taste jars with failed or bulging lids, leakage, mold, gas, unusual odor, or other spoilage signs; discard them safely.