By Dayna Lundberg on September 23, 2012
Do you have extreamely large quanities of peppers in your garden this year? We did - a crazy amount! After we canned all the salsa we could eat in a year and dried all that we would use in chili and things we were still left with pounds of red hot peppers. So my hubby and I decided we would try canning homemade sriracha (rooster sauce) with all of our extra hot peppers. And it turned out pretty perfect. It took me quite a while to find a recipe for homemade sriracha that was good for canning and I ended up using a chili sauce recipe from the Ball canning cookbook and altering it quite a bit. Here is the recipe if you are interested in making your own.
You will need:3 pounds hot peppers4 heads garlic7 cups vinegar (this much keeps the peppers safe to can)1/2 cup sugar1/8 cup salt
*I started with 3 pounds of hot peppers which yielded 8 half pint jars (with just enough left to use fresh). I used mostly cherry bombs and cayenne peppers but mixed in a few habaneros as well. We like our food spicy so I wasn’t afraid of making it too hot. A more mild choice would be red serrano peppers and/or red jalapenos.
Cover with plastic wrap and let sit at least overnight, ideally over a few nights.
When you are ready to can your sauce, prepare the jars and lids and canner.
Put your pepper and vinegar mixture into a saucepan and add the sugar. Bring to a boil and then simmer over a lower heat for 10 minutes. If your sauce is too spicy, add more sugar and simmer a bit longer.
Remove from the heat and let cool a bit. Transfer to a blender and blend until desired consistency.
Fill cans, leaving a ½ inch head space. Then, process in a water bath canner for 15 minutes.
After the cans cool (and seal) you have homemade sriracha. Perfectly preserved.
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