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| SPANISH PEPPER SAUCE FOR CANNING | |
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24 sweet red or green peppers 3 onions, chopped 2 cloves garlic, minced 1 hot red pepper pod for each jar (optional) 1 teaspoon sweet marjoram or oregano canning salt red wine vinegar Remove seeds and cores from peppers. Cook peppers, onions, and garlic until soft in just enough water to prevent sticking. Press vegetables through a sieve. Add herbs and water enough to make a smooth sauce. Pour into hot 1/2 pint jars. Add 1 small hot red pepper pot to each jar (optional). Cover with boiling water enough to leave 1-inch of headspace. Add 1/4 tsp. salt plus 1/2 tbsp. red wine vinegar to each jar. Wipe jar rim clean using a damp paper towel. Process for 35 minutes at 10 lbs. PSI in a pressure canner. Note: If the pepper sauce is preferred with less heat, add 1 or 2 hot peppers in when cooking the peppers, then remove - don't pack any hot peppers into jars. You will need about 1/2 lb. of sweet peppers per 1/2 pint jar. | |
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