Discover the ultimate guide to preserving hot pepper rings in red sauce. This canning recipe will elevate your culinary creations with a burst of sweet heat and tang, as I show step-by-step instructions to craft and can these mouthwatering delights. Whether you’re a seasoned canning enthusiast or a newcomer to the world of homemade condiments, my tried-and-true recipe promises to capture the essence of vibrant hot peppers suspended in a rich, savory sweet red sauce. Join me on a journey of taste and preservation as we delve into the art of canning hot pepper rings in irresistible red sauce!

hot pepper rings and onions in red sauce

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Hot pepper bounty!

It’s that time of year when my garden is overflowing with peppers! I like to grow a small variety including jalapenos for my cowboy candy recipe and hot banana or “wax” peppers. These peppers are perfect for making hot pepper mustard and my absolute favorite, hot pepper rings in red sauce!

Why can hot pepper rings in red sauce?

Canning isn’t just about preservation; it’s about capturing flavors at their peak and infusing them into every bite. Imagine the thrill of opening a jar in the dead of winter and being greeted by the vibrant aroma of spicy peppers mingling with a savory, tangy sauce. Canning hot pepper rings in red sauce allows you to lock in that garden-fresh taste, ensuring you’re never far away from a burst of culinary excitement.

Gather your supplies: What you’ll need to make hot pepper rings in red sauce

Before you embark on your canning adventure, it’s important to gather all the necessary tools and ingredients:

Water bath canner with rack – Like this one!
Clean pint canning jars
Canning lids and rings – I have been using lids by FORJARS and they work perfectly!
Funnel
Jar lifter
Timer
Gloves!

Selecting the right peppers and onions

The heart and soul of this canning recipe lies in the choice of peppers. I use hot banana peppers, but you can add peppers such as habaneros for extra spice or jalapenos for a more moderate spice. I stick with simple hot wax peppers and I prefer the “candy” onion variety for this recipe. This onion variety is large and sweet, and work beautifully in this recipe.

The irresistible red sauce

This red sauce recipe starts with simple ingredients:

Sugar – 4 cups
White vinegar – 2 cups
Tomato sauce – 2 (15oz) cans
Ketchup – 1 (32oz) bottle
Vegetable oil – 2 cups
Salt – 1 teaspoon
Garlic powder – 2 teaspoons

The canning process: Step by step

Preparation:

Wash the jars, lids, and bands in hot, soapy water. Rinse thoroughly
Check jars for any cracks or chips. Discard any that are damaged
Place the lids in a small pot of hot (not boiling) water to soften the sealing compound
Fill canner with enough water to cover filled jars by 1-2 inches
Place jars in canner and allow to heat on stove

Food Preparation:

hot peppers and onions added to red sauce

Wash peppers. Chop into rings
Chop onions into quarters then slice into rings
Combine all ingredients into stock pot except peppers and onions on medium heat
Simmer for 20 minutes, stirring constantly
Turn off heat and add peppers and onions. Mix to combine thoroughly

Filling the Jars:

Place funnel on top of a jar and with slotted spoon, fill jar to the shoulder with peppers and onions
Fill jar to within 1/2 inch headspace with liquid
Use a clean, damp cloth to wipe the rim of the jar to remove any food residue or moisture

Sealing the Jars:

Using a lid lifter or tongs, remove a lid from the hot water and place it on the jar, centering it over the rim.
Screw on the band until it is fingertip tight. Do not overtighten.

Processing:

Carefully place the filled jars on the canning rack, ensuring they don’t touch each other or the sides of the pot.
Bring the water to a gentle boil and cover the canner with a lid.
Start the processing time once the water reaches a full rolling boil and process for 15 minutes.

Cooling and Testing the Seal:

After the processing time is complete, turn off the heat and carefully remove the lid from the canner.
Allow the jars to sit in the canner for 5 minutes before using a jar lifter to carefully remove them from the water.
Place the jars on a clean kitchen towel or a wooden surface, cover with a clean towel, and let them cool undisturbed for 24 hours.
As the jars cool, you may hear the lids “ping” or pop. This is a good sign that the jars are sealing. Check the seal as described in the next section.

Sealing the deal: Properly sealing and storing your jars

Once the jars have cooled for at least 24 hours, carefully remove the bands. Gently press down on the center of the lid with your finger. A properly sealed jar lid should be slightly concave and should not flex or move when pressed. This indicates that a vacuum has formed, pulling the lid down and creating a secure seal. Label your jars with the contents and date. Store jars in a cool, dark, and dry place, away from direct sunlight and temperature fluctuations.

jar of canned hot pepper rings in red sauce

What if the jar didn’t seal?

It’s important to note that if you find a jar that hasn’t sealed properly, it’s recommended to either reprocess the jar following proper canning procedures or refrigerate and consume the contents within a few days.

Ideas for enjoying your canned hot pepper rings

With your pantry stocked with jars of hot pepper rings in red sauce, it’s time to get creative in the kitchen:

Pour a jar over a beef or pork roast in the crockpot and serve the sauce over mashed potatoes
Top a softened block of cream cheese with peppers and serve with crackers at your next gathering
Add to your favorite sandwich for a flavorful kick
Add a jar to your favorite chili or sloppy joe recipe
Top your favorite burger or hot dog at your next picnic
Eat it straight out of the jar!

Canning hot pepper rings in red sauce isn’t just a preservation method; it’s a celebration of flavor and craftsmanship. By following this guide, you’re embarking on a journey that will not only fill your pantry with delectable delights but also empower you to experiment with bold tastes in your everyday cooking. Get ready to impress your palate and those of your loved ones with the explosive fusion of sweet, heat, tang, and savory satisfaction that only homemade canned hot pepper rings can deliver. Enjoy!

Hot Pepper Rings in Red Sauce

dani

Discover the ultimate guide to preserving hot pepper rings in red sauce. This canning recipe will elevate your culinary creations with a burst of sweet heat and tang, as I show step-by-step instructions to craft and can these mouthwatering delights. Whether you're a seasoned canning enthusiast or a newcomer to the world of homemade condiments, my tried-and-true recipe promises to capture the essence of vibrant hot peppers suspended in a rich, savory sweet red sauce. Join me on a journey of taste and preservation as we delve into the art of canning hot pepper rings in irresistible red sauce!

5 from 2 votes

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Prep Time 45

Cook Time 15

Processing Time 15

Total Time 1 5

Course Appetizer

Cuisine American

Servings 14 pints

Calories 30 kcal

Equipment

1 Water bath canner with rack
14 pint canning jars OR 7 quart canning jars
14 Canning lids and rings OR 7 canning lids and rings
1 Funnel
1 Jar lifter
Measuring cups and spoons

Ingredients

40 Hot banana peppers (large)
2-3 Onions (large)
2 cups Vegetable oil
4 cups Sugar
2 15oz Cans tomato sauce
1 32oz Bottle ketchup
2 cups White vinegar
2 tsp Garlic powder
1 tsp Salt