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Kruidige basis-tomatensaus met paprika

A robust, versatile base sauce of tomatoes, peppers, celery, onions and spices based on a tested NCHFP formula, safely boiling-water canned.

Ingrediënten

For about 4 pint jars:
- 4 quarts (16 US cups) peeled, cored, chopped ripe red tomatoes, about 24 large
- 2 US cups chopped celery
- 2 US cups chopped onions
- 1 1/2 US cups chopped sweet red or green peppers, about 3 medium
- 2 hot red peppers, cored and chopped
- 1 tsp black peppercorns
- 2 cloves garlic, crushed
- 1 US cup brown sugar
- 1 tbsp dry mustard
- 1 tbsp paprika
- 1 tbsp canning salt
- 1 tsp hot pepper sauce
- 1/8 to 1 1/4 tsp cayenne pepper
- 1 1/4 US cups 5% acidity vinegar

Bereiding

1. Wash half-pint or pint jars and keep hot. Prepare a boiling-water canner. Wear gloves when handling hot peppers.
2. Combine tomatoes, celery, onions, sweet peppers and hot peppers. Cook until soft, about 30 minutes.
3. Purée finely. Cook until reduced by about one half, about 45 minutes.
4. Tie peppercorns in a spice bag. Add with garlic, brown sugar, dry mustard, paprika, canning salt, hot pepper sauce, cayenne and 5% vinegar.
5. Cook slowly to a ketchup-like consistency, about 1 1/2 to 2 hours. Stir frequently. Remove spice bag.
6. Fill hot half-pint or pint jars, leaving 1/2 inch headspace. Remove bubbles, wipe rims and close.
7. Process in actively boiling water: 20 minutes at 0–1,000 ft, 25 minutes at 1,001–3,000 ft, 30 minutes at 3,001–6,000 ft, 35 minutes above 6,000 ft.
8. Cool undisturbed 12–24 hours and check seals.

Opslag

Store sealed unopened jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.

Houdbaarheid

For best quality, use within 12 months.

Veiligheidsopmerking

Use the stated quantities, especially 1 1/4 US cups of 5% acidity vinegar; do not change the vegetable-to-acid ratio. NCHFP times apply to this exact formula. Maintain 1/2 inch headspace and adjust processing time for elevation. Do not add untested thickeners, starch, flour or dairy before canning. Never taste suspicious jars with failed seals, bulging lids, leakage, mould/mold, gas, unusual odour/odor or other spoilage; discard safely.

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