Grandma Vinion's Canned Peppers in Red Sauce

Megan Todd

By
@Megan213

So now I post my grandma's pepper recipe. I remember years of coming home from school to the smell of grandma's peppers cooking and her busy canning away. They can be made with sweet or hot peppers. Everyone that tastes these peppers falls madly in love with them. I use these peppers in my sloppy Joe's, in my chili, BBq chip chop ham. I'll cook them up with a roast. There are so many uses for these canned peppers.

I have heard people compare them to ketchup peppers. I have never had ketchup peppers, but I imagine they are just as tasty! These take a lil time, but trust me... worth it!


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Serves:

makes 6-8 pints

Prep:

2 Hr

Cook:

45 Min

Ingredients

8-10
pint sized jars with lids and rings, washed and sanitized. keep hot until ready to use.
1
bushel of sweet or hot peppers (ex: sweet banana peppers, cubanella peppers, hot block, hot banana peppers.. etc.) no bell peppers
2 -32 oz
cans tomato puree
1 -32 oz
can tomato sauce
1 1/2 c
extra virgin olive oil
2 c
sugar
3 Tbsp
salt
2 c
cider vinegar
4 clove
fresh garlic, minced
2 large
yellow onions, chopped

Directions Step-By-Step

1
NOTE: If you are doing sweet & hot peppers, cook the sweet peppers in the sauce before starting the hot. Also, if you have any sauce left over when done with all the peppers... don't throw it out. Can it! I like to use mine in my chili or in several other recipes.
2
Prepare Jars: Clean and sanitize jars, lids, & rings as per manufacturer directions. Keep both lids and jars hot until ready to use. There are 2 way I do this.
*Sanitize in dishwasher, by the time the cycle is done, you will be ready to use the jars. Or keep in a simmer hot water bath.
3
Wash and clean all peppers. If using hot peppers, put on rubber gloves. Cut peppers in long slices, remove seeds. You can also cut in large chunks. Place in large bowl and set aside.
4
In a large stock pot. Saute onions & garlic in oil until onions are transparent. Add tomato puree, sauce, sugar, salt, & vinegar. Heat to a slow simmer boil, and cook for 10 minutes, stirring well. Add peppers, & simmer for 10-12 minutes. Peppers will be cooked but still firm. Do not over-cook. Pack peppers in hot pint sized jars, add sauce, leave 1/2 inch head space.

** When adding peppers to jars, I use long handled tongs, & pack in all peppers in jars until I only have sauce remaining. Then use a ladle to add sauce with onions.

Before adding next batch of peppers to the sauce, make sure you removed all peppers from previous batch. Add next batch of peppers and continue.
5
Wipe rim of jars clean with a clean hot cloth. Place rims & rings. Make sure ring is tightly in place.

Process pint sized jars in a hot water bath for 5 minutes. (adjust according to altitude) Quart sized jars 10 minutes.

You will hear a "popping" sound from jars as they seal. Be sure to check each jar when cooled & before storing to make sure they have processed. Press in center of lid, if it pops up and down, it has not processed. & you may need to place new lid and reprocess. If center of lid is firm, jar is processed and sealed.

Allow jars to cool, then store in a cool dry place.

**If canning left over sauce. Process the same.