RCI-SC.007.0074.001
Chunky Taco Sauce for Canning
Contributed by Delma at [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] * Yield
Prep90 min
Cook180 min
Total270 min
Servings4
Difficultyadvanced
Ingredients
- qts tomatoes8 unitdiced and peeled (use plum or roma tomatoes if possible)
- qt chopped onions1 unit
- qt chopped sweet peppers1 unit
- qt chopped celery1 unit
- 1 unit
- 1 cup
- 2 cup
- 2 tbsp
- ⅓ cup
- 1 tbsp
- 2 tbsp
- – 3 tsp cayenne pepper (more for hot)2 unit
- 1 tbsp
- 2 tbsp
- 1 unit
Method
1
Prepare a large, heavy-bottomed stainless steel pot and sterilize all canning jars, lids, and bands by running them through a hot water bath or dishwasher cycle; set them aside to dry.
2
Combine the diced and peeled tomatoes, chopped onions, chopped sweet peppers, and chopped celery in the pot.
5 minutes
3
Add the cider vinegar, sugar, water, and brown sugar to the vegetable mixture and stir thoroughly to combine.
3 minutes
4
Create a spice sachet by tying the whole pickling spice in a piece of clean cloth; add it to the pot along with the chili powder, cayenne pepper, garlic powder, and lemon juice.
2 minutes
5
Bring the sauce to a boil over high heat, stirring occasionally, then reduce the heat to medium-low and maintain a gentle simmer.
20 minutes
6
Simmer the sauce uncovered for approximately 2.5 to 3 hours, stirring frequently to prevent scorching on the bottom, until the mixture is noticeably thickened and the vegetables are very soft.
150 minutes
7
Remove and discard the spice sachet, then season the sauce to taste with canning salt and black pepper.
2 minutes
8
Ladle the hot sauce into the sterilized jars, leaving ¼ inch headspace at the top of each jar, and wipe the rims clean with a damp cloth.
5 minutes
9
Seal the jars with the sterilized lids and bands, tightening the bands only until fingertip-tight—do not force them.
3 minutes
10
Place the sealed jars in a boiling water bath canner and process for 15 minutes (adjusting time if needed for your altitude), then remove and allow to cool completely on a clean towel.
20 minutes
11
After 12 to 24 hours, check that all jars have sealed properly by pressing the center of each lid—it should not flex or make a popping sound.
12
Store the sealed jars in a cool, dark place for up to 1 year; any unsealed jars should be refrigerated and used within 3 weeks.