Push past gift cards this holiday season. Consider a spicy hot sauce for someone on your shopping list. Hot sauce is typically canned using boiling water or the steam canning method. Boiling water or steam canned products must have a high acid content to prevent bacterial growth. For this reason, hot sauce procedures need to be followed closely. Maintain the indicated proportions of hot peppers, onions and garlic, tomatoes, and vinegar. The measurements ensure the product has a PH at or below 4.6, allowing it to be processed at lower temperatures than pressure canning.
For more information on the Holiday Hot Sauce and the Cayenne Pepper Sauce recipe, click here, Holiday Hot Sauce Flyer