Grandma Vinion's Canned Peppers in Red Sauce
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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- pint sized jars with lids and rings, washed and sanitized. keep hot until ready to use.
- 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
- 3 Tbsp
- 2 c
- cider vinegar
- 4 clove
- fresh garlic, minced
- 2 large
- yellow onions, chopped
*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.
** 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.
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.