Canning season has come to a close. Once again I made a ton of jams and jellies which I ended up using in my Christmas baking and giving as holiday gifts. Last year I used all the tomato sauce and salsa I canned so I made extra of both this year.
This past weekend was perfect canning weather and I had a great recipe in mind. I wanted to make taco sauce this year because we eat a lot of Mexican food. The recipe didn’t include fresh tomatoes so it was perfect for winter canning. I was doubtful as to how it would taste based on the ingredients but I was pleasantly surprised! It had the same flavor as the store bought sauces but it was so much better! I was able to add in extra spices to our liking. I can’t wait to try it out on some tacos next week.
Taco Sauce (slightly adapted from Ball’s Blue Book Guide to Preserving)
3 c. tomato paste
2 T. chili powder
1 T. salt
1 T. cumin
2 t. garlic powder
1 t. black pepper
2 t. hot sauce
5 c. water
1 c. cider vinegar
1/2 c. light corn syrup
2. Combine all ingredients in a large saucepan. Bring the mixture to a boil. Reduce heat and simmer for 20 minutes or until the sauce has thickened.
3. Ladle the taco sauce into hot jars, leaving 1/2 inch of headspace. Remove the air bubbles and adjust the headspace. Wipe the rims and put on the lid. Tightened the screwband to fingertip tight.
4. Process in a boiling water canner for 30 minutes. Remove the canner from heat and let sit for 5 minutes. Remove jars and let cool for 12 hours. Check seals and store in a cool place.