Canning Recipes

Mexican Taco Sauce
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 quarts chopped peeled cored tomatoes - -- (abt 12 large)
1 1/2 cups chopped hot red peppers - (abt 24 large)
4 cups vinegar, 5% acidity -- divided
1 cup sugar
1 tablespoon salt
2 tablespoons mixed pickling spices
2 teaspoons oregano
1 teaspoon chili powder
1 garlic clove -- minced

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine tomatoes, peppers and 2 cups vinegar in a large saucepot; cook
until tomatoes are soft. Press through a sieve or food mill. Return
tomato purée to large saucepot. Add sugar and salt.

Tie spices and garlic in a 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
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet

This recipe yields about four 8-ounce jars.

Caution: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned.

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