Chunky Taco Sauce for Canning
Ingredients
- 8 qts tomatoes, diced and peeled (use plum or roma tomatoes if possible)
- 1 qt chopped onions
- 1 qt chopped sweet peppers
- 1 qt chopped celery
- 1 qt cider vinegar
- 1 cup granulated sugar|sugar
- 2 cup water
- 2 tbsp. brown sugar
- ? cup pickling salt|canning salt (not iodized)
- 1 tbsp whole pickling spice (tie in cloth)
- 2 tbsp chili powder
- 2 - 3 tsp cayenne pepper (more for hot)
- 1 tbsp garlic powder
- 2 tbsp lemon juice
- black pepper to taste
- Combine all ingredients in large, heavy kettle.
- Bring to boil; simmer 3 to 3½ hours.
- Pour hot sauce into clean, sterilized pint jars, process in pressure canner at 10 pounds pressure for 30 minutes.
This article uses material from the "Chunky Taco Sauce for Canning" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
