Designed for everyday cooks, this canning recipe skips the hard-to-find stuff and delivers five pints of homemade sauce without the hassle. Makes 5 pints.
2teaspoonsliquid smokeadjust to taste for additional smoky flavor
2teaspoonssaltadjust to taste
Instructions
Combine ingredients. In a large pot, mix all the ingredients together. Stir well to make sure everything is fully combined.
Simmer. Bring the mixture to a simmer over medium heat, stirring often to prevent sticking or burning. Reduce the heat to low and let it simmer for 30-35 minutes or until it thickens to your preference.
Prepare jars. While the sauce simmers, sterilize your canning jars and lids by boiling them in water for at least 10 minutes or using a dishwasher on a sanitized cycle.
Fill the jars. Carefully ladle the hot sauce into the sterilized jars using a canning funnel, leaving about ½ inch of headspace.
Wipe rims and seal. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
Process. Place the jars in a water bath canner, making sure they're fully submerged. Bring the water to a boil and process the jars for 20 minutes. Adjust processing time as needed based on your altitude.
Cool and store. Remove the jars from the canner and let them cool on a towel or cooling rack for 12-24 hours. Check the seals before labeling and storing them in a cool, dark place.