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Categories:
tomatoes yellow onion garlic distilled white vinegar cinnamon bay leaf mace whole allspice whole cloves coriander seed mustard seeds peppercorn celery mustard sugar canning salt
Viewed: 53 - Published at: 4 years agoIngredients
- 8 cups canned diced tomatoes
- 8 habaneros, chopped
- 1/2 cup yellow onion, chopped
- 10 garlic cloves, halved
- 4 cups distilled white vinegar
- 1 stick cinnamon, broken into pieces
- 1 bay leaf, torn into small pieces
- 1 blade mace, cut into small pieces
- 1/2 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- 1/2 teaspoon coriander seed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon peppercorn
- 1/4 teaspoon celery seed
- 1 tablespoon colman's dry mustard
- 1/2 cup sugar
- 2 tablespoons canning salt
Method
- Place the cinnamon, bay leaf, mace, allspice, cloves, coriander seed, mustard seed, peppercorns and celery seed in a spice bag or tie in a quadruple layer of cheesecloth.
- In a large stockpot, combine the tomatoes, habaneros, onion, garlic, vinegar, and the spice bag. Bring to a boil, stirring occasionally. Simmer over medium heat, covered, for 20 minutes.
- Take the mixture off the heat and set the spice bag aside, but do not throw away. Press the mixture through a food mill, using the finest screen. Return the liquid to the stockpot and discard the solids.
- Place the dry mustard in a small bowl, and mix it with 2 tablespoons of the liquid, mixing so that it is well combined, with no lumps.
- Scrape any solids (tomato, pieces of garlic or onion) off the exterior of the spice bag. Add the spice bag, sugar, canning salt, and mustard mixture to the liquid in the stock pot, mixing well to combine. Bring to a boil and simmer over medium heat, uncovered, for 15 minutes.
- Ladle the sauce into canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any sauce which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
