jalapeno hot sauce canning recipe

Written ByJenny Smyth Posted on
jalapeno hot sauce canning recipe
Jump to Recipe Jump to Video Print Recipe

The Best jalapeno hot sauce canning recipe

I’ve been making this jalapeno hot sauce canning recipe for years, and it’s become a staple in our household. My family and I love the spicy kick it adds to any meal.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I like to think of it as a way to add some excitement to our daily meals.

The process of canning it also allows me to preserve the flavors and heat of the fresh jalapenos, which is perfect for when we want a quick and spicy kick. Plus, it makes a great gift for friends and family who love hot sauce.

I’ve experimented with various recipes over the years, but this one remains my go-to because of its simplicity and delicious results. It’s also amazing on tacos, grilled meats, and as a dip for veggies.

I’ve found that using fresh jalapenos gives the sauce a depth of flavor that’s hard to replicate with dried or jarred peppers. This recipe is also great for those who want to control the level of heat in their hot sauce, as you can adjust the number of jalapenos to your liking.

Jalapeno Hot Sauce for Canning

Jalapeno Hot Sauce for Canning

4.6 from 839 votes

This tangy, spicy jalapeno hot sauce is perfect for canning and preserving. Made with fresh jalapenos, vinegar, and garlic, it adds a kick to any dish.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4 cupsCuisine: InternationalCalories: 15 kcal per tablespoon

🥘Ingredients

For the Hot Sauce

1 pound fresh jalapeno peppers, stems removed
4 cloves garlic, peeled
2 cups white vinegar (5% acidity)
1 teaspoon salt
1 tablespoon sugar (optional, for balance)

👨‍🍳Directions

1Wear gloves to protect your hands from the jalapeno oils.
2Remove the stems from the jalapenos and cut them into large chunks, leaving the seeds for extra heat if desired.
3In a large pot, combine the jalapenos, garlic, vinegar, salt, and sugar.
4Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes until the peppers are soft and tender.
5Carefully transfer the hot mixture to a blender and puree until smooth.
6For a thinner sauce, press the puree through a fine mesh strainer to remove solids.
7Return the puree to the pot and bring it back to a boil over medium heat.
8Ladle the hot sauce into sterilized canning jars, leaving 1/4 inch headspace, and wipe the rims clean.
9Place the lids and bands on the jars and process in a boiling water bath for 10 minutes.
10Remove the jars and let them cool undisturbed for 12 hours, then check the seals before storing.

🔧Equipment

Large pot
Canning jars with lids and bands
Water bath canner
Blender or food processor
Fine mesh strainer (optional)
Funnel
Jar lifter
Clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 3g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 1g

📝Notes

Adjust the heat level by removing seeds or adding more jalapenos. Always use vinegar with 5% acidity for safe canning. Store unopened jars in a cool, dark place for up to one year.

Watch Video Of How Jalapeno Hot Sauce for Canning Works

This jalapeno hot sauce canning recipe has become a staple in our household over the years. Not only is it incredibly easy to make, but it also adds an exciting kick to any meal.

The process of canning it allows us to preserve the flavors and heat of the fresh jalapenos, which is perfect for when we want a quick and spicy kick. Plus, it makes a great gift for friends and family who love hot sauce.

❓ Frequently Asked Questions About Jalapeno Hot Sauce for Canning

1. What type of peppers should I use for this recipe?

I recommend using fresh jalapenos for this recipe, as they provide a more vibrant flavor than dried or jarred peppers.

2. Can I substitute other types of hot peppers for the jalapenos?

While you can experiment with other types of hot peppers, keep in mind that they may alter the flavor profile of your hot sauce. For example, habaneros will add a sweeter heat, while Anaheim peppers will bring a milder flavor.

3. How do I ensure my jars are properly sterilized before filling them with hot sauce?

To sterilize your jars, wash them in hot soapy water, then place them in a pot of boiling water for 10-15 minutes before filling them with hot sauce.

4. Can I store this hot sauce in the refrigerator instead of canning it?

You can store this hot sauce in an airtight container in the refrigerator for up to 6 months, but keep in mind that it may not be shelf-stable like canned hot sauce.

5. What is the ideal storage temperature for canned hot sauce?

Canned hot sauce should be stored in a cool, dark place at room temperature (around 70°F) until opened.

Similar Posts