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Hot Sauce for Canning Recipe

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This recipe for Hot Sauce for Canning, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teri Hunt
Added: Sunday, August 16, 2009


1/2 bushel tomatoes scaled and peeled
4 cloves garlic
5 green bell peppers
2 red bell peppers
3 stalks celery
10-15 hot peppers (jalepeno)
5 large onions
2/3 c. sugar
2 c. vinegar
2 tsp. basil leaf
2 tsp. pepper
3 tbsp. salt
1-3 tsp. cayenne pepper

Grind all of the vegetables and put in a big pan with the prepared tomatoes and spices. Simmer slowly until desired thickness in uncovered pan. Put in canning jars,seal and cold pack can for about 15 min. Hints: Leave all the seeds in the hot peppers but take them out of the bell peppers. Less hot peppers for a mild sauce, more for a hotter sauce.




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