Fire Up Your Pantry: A Guide to Canning Chili Sauce
Chili sauce is a pantry staple for a reason. Its versatility knows no bounds, adding a kick to everything from eggs to tacos. But homemade chili sauce takes things to a whole new level of flavor, and canning it ensures you have a constant supply of this delicious condiment on hand.
Here's a comprehensive guide to making your own canned chili sauce:
Ingredients
For the Chili Sauce:
- 2 pounds ripe tomatoes, chopped
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to your desired heat level)
- Salt and black pepper to taste
For Canning:
- 1/2 pint or pint jars (sterilized)
- Jar lids and rings (new)
- Boiling water bath canner
- Jar lifter
- Wide-mouth funnel
Equipment & Safety Tips
- Sterilize jars and lids: Wash jars and lids in hot soapy water. Place jars in a boiling water bath for 10 minutes to sterilize. Place lids in a separate pot of simmering water for 10 minutes.
- Use a boiling water bath canner: A boiling water bath canner is essential for safely canning chili sauce.
- Follow safety guidelines: Always follow safety guidelines when working with hot liquids and pressure cookers.
- Inspect jars for cracks or chips: Ensure your jars are free from imperfections before filling them.
- Leave headspace: Leave about 1/2 inch of space at the top of the jar for proper sealing.
- Wipe jar rims: Wipe the rims of the jars with a clean cloth to remove any residue before sealing.
Making Your Chili Sauce
- Roast the Peppers: Preheat oven to 400 degrees Fahrenheit. Cut the peppers in half lengthwise and remove seeds. Place the peppers on a baking sheet lined with parchment paper and roast for 20-30 minutes, or until slightly charred and softened.
- Prepare the Sauce: While the peppers are roasting, combine the tomatoes, onion, vinegar, brown sugar, chili powder, paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper in a large pot. Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Blend the Sauce: Once the peppers are roasted, remove from oven and allow to cool slightly. Peel the peppers and add to the pot with the tomato mixture. Using an immersion blender or a regular blender, blend the mixture until smooth.
- Simmer and Adjust: Return the blended mixture to the pot and simmer for another 15 minutes. Taste and adjust seasonings as needed.
- Fill Jars: Using a wide-mouth funnel, carefully fill the sterilized jars with the hot sauce, leaving a 1/2 inch headspace. Wipe the jar rims clean.
- Process in a Boiling Water Bath: Place jars in a boiling water bath canner, making sure the water covers the jars by at least an inch. Process for 15 minutes, adjusting for altitude if necessary.
- Remove and Cool: Remove jars from the canner using a jar lifter and place on a rack to cool completely. You should hear a "pop" as the lids seal.
Storing and Enjoying
- Store in a cool, dark place: Once the jars are cool, check for seals. Store in a cool, dark place for up to a year.
- Enjoy: Once your chili sauce is ready, enjoy it with all your favorite foods. It's perfect for adding a spicy kick to eggs, tacos, burritos, sandwiches, and even soups.
With a little bit of effort, you can enjoy the deliciousness of homemade chili sauce all year round. Happy canning!
