Red, Hot Sauce for Water Bath Canning
1 gallon chopped, peeled, cored tomatoes
3 cups chopped and seeded hot red peppers (wear gloves to protect hands from heat)
2 quarts vinegar divided
2 cups sugar
2 Tablespoons of Salt
4 Tablespoons mixed pickling spices
2 quarts vinegar divided
2 cups sugar
2 Tablespoons of Salt
4 Tablespoons mixed pickling spices
Combine tomatoes, peppers, and 1-quart vinegar in a large saucepot. Cook until tomatoes are soft. Puree using a food processor or food mill. Add sugar and salt. Tie spices in a spice bag and add to the tomato mixture. Simmer until thick. As the mixture thickens, stir frequently to prevent sticking. Add the remaining quart of vinegar. Simmer to desired thickness. Ladle hot sauce into jars leaving 1/4 inch head space. Process for 15 minutes in a water bath canner.
T Cupps Mild Hot Sauce
2 Gallon Tomato Juice
2 cups sugar
2 cups white vinegar
3 bay leaves
1 teaspoon whole cloves
1 teaspoon peppercorns
4-6 cinnamon sticks
1 Tablespoon salt
3-4 medium jalapenos or hot peppers of choice
Cook ripe, garden tomatoes until they are soft. Strain through a sieve to separate the skin and seeds from the tomato juice. Return juice to the pot and bring to a boil. Add sugar, vinegar, salt, and spices directly to the juice. Reduce the liquid until the sauce begins to thicken. Slice Peppers down the middle, remove seeds, and add peppers to the tomato sauce. Cook until the peppers are soft and the sauce is seasoned to your taste. When the sauce is the desired consistency and heat from peppers in the sauce meets your personal preference, pour the sauce through a strainer or sieve to remove spices and peppers.
My personal recipe doesn't meet FDA standards for hot water bath canning. You can freeze the sauce in small quantities or use the first recipe posted instead which has proper acidity for water bath canning.