Always have a great tasting chili with deep flavour on hand with this Canned Chili Sauce recipe. Just add beans and simmer! But, that's not all; heat the sauce and ladle it over baked potato, or over fries topped with shredded cheese. So many possibilities when you have pantry stocked with this sauce!
10 500 ml mason jars with screw bands and new, unused sealing discs.
Water Bath Canner with Jar Rack
Non-metallic Bubble Remover
Magnetic Lid Lifter
112ouncescanned San Marzano tomatoes,4 large cans
1largered bell pepper,finely chopped
1largegreen bell pepper,finely chopped
2tablespoonsadobo sauce,(optional - very spicy!)
6teaspoonschili powder,(you can add more or less depending on how spicy you'd like your sauce)
1teaspoonground black pepper
To Prepare Mason Jars:
Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
Add all of the other ingredients into a large sauce pan or pot. Bring to a full boil over medium heat for 30 minutes, stirring often.
In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
Ladle the chili sauce into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.
Use the non-metallic bubble remover to remove any air bubbles.
Wipe down the rim of each jar with a damp paper towel to ensure none of the sauce has come in contact with the rim.
Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
Screw on the screw bands until firm - do not apply pressure! Just use your fingertips to tighten the screw bands.
Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.
Recipe makes 10 500 ml jars, or 20 cups. One serving is equal to 1/2 cup.