I'm really getting into my canning..... and I found this for DH. He likes it HOT. I made a bunch, then started to get paranoid about the canning time.
How does it look to you guys?
Homemade Hot sauce
makes one quart
3 cups coarsely chopped peppers (stems removed)
2 cups white vinegar
2 tablespoons kosher or pickling salt
Combine all the ingredients in a blender or food processor and blend until smooth. No matter how tempted you are, don't test the results right away.
All right, you tested it, didn't you? Don't reach for water because it just spreads the heat around. Go for peanut butter, milk, ice cream or yogurt--the capsacin binds to the fat in them and is swallowed harmlessly.
Feel free to experiment with the flavors a little. Apple cider vinegar provides a more rounded flavor and a few cloves of garlic boost the taste. You can even blend types of peppers to produce your preferred level of heat. For a thinner sauce, strain it though a mesh colander. I like the character the pepper pulp provides, so I leave it in.
You can preserve your sauce by canning it in sterilized pint jars in a hot water bath for 35 minutes. For serving, pour into saved and cleaned bottles with a sprinkler top, because with most of these, a little dab will do you.
Read more: Making and using Hot Sauce | Garden Guides http://www.gardenguides.com/1233-making-using-hot-sauce.html#ixzz0wz7KFoAS
How does it look to you guys?
Homemade Hot sauce
makes one quart
3 cups coarsely chopped peppers (stems removed)
2 cups white vinegar
2 tablespoons kosher or pickling salt
Combine all the ingredients in a blender or food processor and blend until smooth. No matter how tempted you are, don't test the results right away.
All right, you tested it, didn't you? Don't reach for water because it just spreads the heat around. Go for peanut butter, milk, ice cream or yogurt--the capsacin binds to the fat in them and is swallowed harmlessly.
Feel free to experiment with the flavors a little. Apple cider vinegar provides a more rounded flavor and a few cloves of garlic boost the taste. You can even blend types of peppers to produce your preferred level of heat. For a thinner sauce, strain it though a mesh colander. I like the character the pepper pulp provides, so I leave it in.
You can preserve your sauce by canning it in sterilized pint jars in a hot water bath for 35 minutes. For serving, pour into saved and cleaned bottles with a sprinkler top, because with most of these, a little dab will do you.
Read more: Making and using Hot Sauce | Garden Guides http://www.gardenguides.com/1233-making-using-hot-sauce.html#ixzz0wz7KFoAS
