Canned Chili Sauce

Featuring homegrown tomatoes, sweet red peppers and serrano pepper, this canned chili sauce is a tantalizing blend of pungently sweet and spicy flavors. Serve it on burgers and hot dogs, add it to homemade chili or meatloaf, or combine it with cream cheese for a tasty dip for raw veggies or crackers. Keep reading for our tried-and-true chili sauce recipe for canning—whether you’re new to the world of canning or you’ve been whipping up your own jarred concoctions for years, you’ll savor this sauce.

Ingredients for Canned Chili Sauce

• Peeled tomatoes: Freshly-picked tomatoes are best; if possible, get your tomatoes from a farmers market.
• Onions: Take the time to evenly chop the onion so you don’t have big chunks in your sauce.
• Sweet red peppers: You could also substitute bell peppers, or use a mix of peppers to your own heat and flavor preferences.
• Serrano pepper: Wear disposable gloves and avoid touching your face when cutting a serrano pepper; the oils can burn the skin.
• Sugar: Sugar does the important work of balancing out the acidity of the tomatoes.
• Salt: For the best results, use pickling salt in this recipe and other canning recipes; it doesn’t contain additives as table salt does.
• Mixed pickling spices, celery seed and mustard seed: See here for a delicious homemade pickling spice recipe, or use the spices listed.
• White vinegar: Vinegar adds a nice tanginess and also helps preserve the sauce for longer.

Directions

Step 1: Let the tomato mixture simmer

In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.

Step 2: Make the spice bag

Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up the corners of the cloth and tie it with string to form a bag. Add the bag to the tomato mixture. Cook for 45 minutes or until very thick, stirring frequently.

Step 3: Ladle the mixture into jars and process

Add the vinegar; cook to desired thickness. Discard the spice bag. Carefully ladle the hot mixture into hot pint jars, leaving 1/2-inch headspace. Adjust the caps. Process for 15 minutes in a boiling-water canner.

Editor’s Tip: Water bath canning is used to preserve high acid foods, like this sauce. You can use a large stockpot if you don’t have a boiling-water canner.

ELLIE CROWLEY FOR TASTE OF HOME

Canned Chili Sauce Variations

• Make it sweet: If you’re sensitive to spice, leave out the serrano pepper and maybe increase the amount of sugar (or add naturally sweet veggies, like bell peppers).
• Increase the veggies: We like adding celery and bell peppers to this chili sauce.

How to Store Canned Chili Sauce

Be sure to store the sealed jars of canned chili sauce in a cool, dark place (like a cabinet).

How long does canned chili sauce last?

When stored properly, canned chili sauce lasts for several weeks or months.

Canned Chili Sauce Tips

ELLIE CROWLEY FOR TASTE OF HOME

How long should I let the jars cool?

Let the jars cool for 12 to 24 hours before transferring to storage.

Can I puree canned chili sauce?

Yes, you can puree this sauce before ladling it into the jars if you’d prefer a smoother texture.

What are some uses for canned chili sauce?

Canned chili sauce has a variety of uses. It’s a delicious condiment on hamburgers and hot dogs. It elevates any chili recipe and can be tasty added to certain tomato-based soups. Mix it with cream cheese or tartar sauce for a dipping sauce. You can even add canned chili sauce to meat loaf or mac and cheese.