Approved hot sauce recipe for canning - Ask Extension
I see USDAs recipe for "cayenne pepper sauce", but that is actually mainly tomatoes and thus just a spicy tomato sauce. I'm wanting to safely can shel...
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Approved hot sauce recipe for canning #729833
Asked October 10, 2020, 1:13 AM EDT
I see USDAs recipe for "cayenne pepper sauce", but that is actually mainly tomatoes and thus just a spicy tomato sauce. I'm wanting to safely can shelf-stable true hot sauces: peppers, vinegar and spices. More like the sauce bottles you'd find in stores. This seems doable - many recipes are very high in vinegar so unlikely to be unsafe once processed, yet i can find no approved recipe. Does anything exist? Or can i safely boiling water process any pepper sauce once under a certain pH?
Wake County North Carolina
Expert Response
I apologize....I sent an answer to your question on Tuesday morning (October 13), but obviously it failed to send. I have attached a recipe for Cayenne Chili Sauce from the National Center for Home Food Preservation that I hope is close to what you are looking for. The garlic, onions, tomatoes and cilantro are optional in this recipe, but you must use the amount of peppers, vinegar, and water as stated in the recipe. You can access additional tested recipes at nchfp.uga.edu.
Thanks, that is indeed the recipe I was referring to in my question. that seems like quite a substitution, to leave out the tomatoes all together! I assume that once the tomatoes are out of the recipe, the ratio of vinegar to the other ingredients becomes even higher, and is therefore still safe?
Yes, that is correct.
