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Selecting, Preparing and Canning
Easy Hot Sauce


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Easy Hot Sauce

  • 8 cups (64 ounces) canned, diced tomatoes, undrained
  • 1 1/2 cups seeded, chopped Serrano peppers*
  • 4 cups distilled white vinegar (5%)
  • 2 teaspoons canning salt
  • 2 tablespoons whole mixed pickling spices

*Caution: Wear plastic or rubber gloves when handling, cutting and seeding hot peppers
or wash hands thoroughly with soap and water before touching your face or eyes.

Yield: About 7 to 8 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:
  • Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
  • Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.
  • Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.
  • Fill hot sauce into clean, hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  • Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.
Table 1. Recommended process time for Easy Hot Sauce in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 10 min 15 min 20 min



Canning Tomatoes and Tomato Products

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.