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Yield: 6 pint jars
Making and canning your own Chili sauce from your own tomatoes and peppers is easy! Now, you can enjoy the homegrown tomato flavor and your own level of spice and heat by canning your own chili sauce!
It's fun to go pick your own and you can obviously get better quality tomatoes!
At right is a picture of tomatoes from my garden - they are so much better than anything from the grocery store. And if you don't have enough, a pick-your-own farm is the pace to go! At right are 4 common varieties that will work:
|Top left: Beefsteak||Top right: Lemon Boy, yellow|
|Bottom left: Roma, paste-type||Bottom right: Better Boy|
The picture at right shows the best variety of tomato to use: Roma; also called paste tomatoes. They have fewer sides, thicker, meatier walls, and MUCH less water. And that means thicker sauce in less cooking time!
Also, you don't want mushy, bruised or rotten tomatoes! Here is some general tomato information that applies to almost all tomato canning recipes:
For thin sauce - An average of 35 pounds is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per quart.
For thick sauce - An average of 46 pounds is needed per canner load of 7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average of 61/2 pounds per quart.
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. If you don't have a dishwasher, submerge the jars in a large pot (the canner itself) of water and bring it to a boil.
Be sure to let it go through the rinse cycle to get rid of any soap!
Fill the canner about 1/2 full of water and start it heating (with the lid on).
Put the lids into the small pot of boiling water for at least several minutes. Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)
Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)
Plunge them into a waiting bowl of ice water.
This makes the skins slide right off of the tomatoes! If you leave the skins in, they become tough and chewy in the sauce, not very pleasant.
The skins should practically slide off the tomatoes. Then you can cut the tomatoes in quarters and remove the tough part around the stem and any bruised or soft parts.
Why remove the skins? They become tough when you cook them! Some people use a juicer and then cook the resultant juice down. It takes more time, but there's nothing wrong with that approach.
After you have peeled the skins off the tomatoes, cut the tomatoes in half. Now we need to remove the seeds and excess water.
Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don't need to get fanatical about it; removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.
Toss the squeezed (Squozen? :) tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off. You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking! By draining the water off now, you'll end up with a thicker chili sauce in less cooking time! And that preserves vitamins (and your sanity).
You can manually chop the onions or peppers, or use an electric chopper. Except for the hot peppers, I chop to about 1/8 sized pieces or even smaller.
in a big pot. Simmer for 45 minutes in large-diameter pot. Take care to mind the heat and stir to avoid any burning.
In the spice bag or a piece of cheesecloth and toss it into the simmering tomato mixture.
Boil until the volume is reduced by about one-third for thin sauce, or by one-half for thick sauce.
You don't need to overcook it; just bring it to boiling to sanitize it and cook down the tomatoes.
As they cook, the tomatoes will fall apart into sauce with out much need of mushing!
Again simmer of low to medium heat until it reaches the thickness that you prefer! A crock pot (with the lid off or askew) works well for reducing volumes without burning.
Remove the spice bag. Fill the jars to within 1/4-inch of the top, seat the lid and hand-tighten the ring around them.
NOTE: if you want to freeze the sauce instead, just fill your freezer containers (I like Ziploc freezer bags in the quart size), fill them completely, eliminate air pockets, seal them and pop them in the freezer. You're done!
Just screw them on snugly, not too tight. If the is any tomato on the surface of the lip of the jar, wipe it off first with a clean dry cloth or paper towel.
Be sure the contact surfaces (top of the jar and underside of the ring) are clean to get a good seal!
Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 15 minutes for pints and 8-ounce jars. Times have not been determined for larger sized jars. Remember to adjust the time if you are at a different altitude other than sea level! Pressure canners work better for tomato sauce and other low acid foods - you'll get less spoilage with a pressure canner.
I prefer a pressure canner as the higher temperatures and shorter cooking time result in better flavor and less spoilage. For more information or to order one, click on Pressure Canners. The recipe and directions for pressure canning tomatoes are coming.
|Recommended process time for Chili Sauce in a boiling water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Hot||Half-pints or smaller||15 min||20 min||25 min|
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Q. Color? "I made the hot sauce from your website.
Mixing the green chilies (jalapenos) with tomatoes changed the color of the sauce to any ugly reddish-greenish color. The sauce did not have the bright red color like the store bought hot sauce. How do I get the nice red color in my hot sauce? Thanks"
A. Well, that's a basic color problem. Remember in kindergarten mixing finger paints and learning how red and yellow mixed together make green? The same thing is happening here. The commercial sauce producers add food coloring to make it bright reed. You could do the same with food color from the grocery store, but most of us would rather have it be entirely natural, and let the taste speak for it! You could also puree the peppers in a blender, then filter them through cheesecloth, adding only the liquid to your sauce. That might eliminate the green.
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Above is the
2020 version of
the Ball Blue Book