Taco Sauce

     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

1.  Prepare your boiling water canned, 6 half pint jars, and lids.

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.

This post linked to:
Recipe Box Wednesday, Wonderful Food Wednesday, Back For Seconds,


  1. Your canning inspired me to can more this year! I hope to expand my winter shelf even more next year.

  2. I am new to canning and excited to try this as it used pantry items. A good recipe to get my toes wet before the bounty of the garden comes in the next several weeks. I am going to make some extra spicy sauce using our homemade chili powder from ghost peppers as it is just my husband and brother who will eat this.

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