Hot Pepper Rings in Red Sauce
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!
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
Instructions
Preparation:
- Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly
- Check jars for any cracks or chips. Discard any that are damaged
- Place 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:
- 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:
- Place a lid on the center of jar over rim. Screw on band until fingertip tight. Do not over tighten
Processing:
- Carefully place filled jar into canner on the rack, ensuring they don't touch each other or the sides of the pot.
- Place lid on canner and bring water to a gentle boil. Start processing time of 15 minutes when water reaches a full rolling boil
- After processing, turn off heat and remove the lid of canner. Allow jars to sit for 5 minutes prior to removing.
- Remove jars and place on a clean towel surface away from drafts. Let the jars cool undisturbed for a full 24 hours
- After fully cooling, remove the rings and gently press down on the center of the lid. A properly sealed jar lid should be slightly concave and should not flex or move when pressed.
- Wipe any residue from jar and label with date and contents. Store in a cool, dry location away from sunlight
Notes
For less heat, remove center vein and seeds from peppers.
For more heat, add some of your favorites to the mix.
PLEASE be sure to wear gloves when handling hot peppers!
Calories are per teaspoon
