recipe
Tomatoes

Creole Sauce

This spicy Southern sauce is ideal for baking and barbecuing chicken or fish. If the flavour is too hot for your taste, tame it with a bit of sour cream or yogurt. Cayenne pepper adds a hot taste to the sauce, which dissipates when cooked.

Yield:

Makes about 9 x 250 ml jars

Prep Time:

60 minutes

Processing Time:

20 Minutes

Difficulty:

Intermediate

Ingredients:

  • 11 cups (2750 ml) prepared tomatoes, about 5 1/2 lb (2.5 kg), 22 medium
  • 1 chopped green pepper
  • 1 cup (250 ml) green onion (include greens), chopped
  • 4 tbsp (60 ml) red wine vinegar
  • 3 garlic cloves, minced
  • 2 tbsp (25 ml) Worcestershire sauce
  • 1 tbsp (15 ml) Oregano, dried
  • 2 tsp (10 ml) hot pepper sauce
  • 1 tsp (5 ml) black pepper
  • 1/2 tsp (2 ml) Each: salt and cayenne pepper

Directions:

  • Place 9 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Blanch, peel and coarsely chop tomatoes. Combine 11 cups (2750 ml) chopped tomatoes, green pepper, onion, vinegar, garlic, Worcestershire sauce, oregano, pepper sauce, black pepper, salt and cayenne pepper in a large stainless steel saucepan. Bring mixture to a boil. Stirring occasionally to prevent scorching, boil gently, uncovered, 40 minutes. Remove from heat.
  • Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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