One of my co-workers decided to grow peppers this year.
He didn’t have any idea how many peppers to expect from each plant, so he planted a lot of them.
Habanero plants seem to produce a lot of peppers…
I adapted this recipe from the National Center for Home Food Preservation. The original called for Serranos, but I had a habanero problem. You could swap out all or some of the habaneros for a much less intense pepper. I also threw the batch into the crock pot for the first cooking because for one, I had things to do that afternoon, and two, I wasn’t certain that other than my soup pots I had a pot big enough for that much fluid. If you have a pot large enough, bring the mixture to a boil and simmer for 35 minutes.
8 cups canned crushed tomatoes
4 cups apple cider vinegar
1 ½ cups chopped hot peppers
2 tea canning salt
2 table mixed pickling spices
bottled lemon juice
In a medium to large crock pot, combine all ingredients. Set to high and let cook for 4-6 hours.
At the end of the cooking period, set up your jars for canning.
Place sauce into a pot and bring to a boil. Boil for 15 minutes.
Into each jar, place lemon juice- 1 table to a pint, 1/2 table to a half pint, 1 1/2 tea per quarter pint.
Fill jars, leaving ¼ inch headspace. Process for 15 minutes.
Makes 7-8 half pints
This makes a fairly thick sauce. I added the lemon juice because I wasn’t sure what the longer cooking time would do to the acidity of the final project. If you’re cooking on the stove, the lemon juice isn’t necessary.
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