Canning- Scotch Bonnet Hot Sauce Recipe

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This recipe for Canning- Scotch Bonnet Hot Sauce is from Parson's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Canning

Ingredients:	Ingredients: 18 Fresh Scotch Bonnet Peppers, sliced and seeded 6 fresh jalapeno peppers, sliced 1/2 cup minced onion 6 cloves garlic, crushed 1 tsp vegetable oil 3/4 tsp salt 2 cups water 1/4 cup distilled white vinegar 2 Tbsp white sugar

Directions:	Directions: Gather all ingredients Combine peppers, onion, garlic, oil and salt in a large saucepan over medium-high heat, cook for 5 minutes stirring frequently. Pour in water, cook and stir until peppers are soft. about 20 minute3s. remove from heat. allow mixture to cool to room temperature. Transfer mixture to a blender and puree until smooth. Pour in vinegar and sugar blend until mixed. Water bath for 15 minutes for half pints and 20 for pints. Recommended not to can larger than pints. This time is for 1400 elevation If not canning. Transfer to a container, cover and store in refrigerator.

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Canning- Scotch Bonnet Hot Sauce Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: