Saturday, September 1, 2012

Canning Chicken Wing Sauce



 Down to the last tomatoes in the garden and I was looking for something yummy to make when I came across a recipe for Chicken Wing Sauce... Hmmm... sounded delicious and could be used for more than just wings... it would make a great baking sauce for chicken pieces. On with the project!

Here's what I did...

I chopped and cored

10 cups of tomatoes

and added...

2 cups chopped onion
1/3 cup lightly packed brown sugar
1/2 teaspoon cayenne pepper



 I brought the mixture to a boil over high heat, stirring constantly. Then reduced the heat and boiled gently, stirring occasionally for 30 minutes. I removed it from the heat and let it cool slightly, then put the mixture through a food mill to remove the seeds and peels.


I returned the pureed mixture to my stainless steel saucepan and added...


1-1/2 cups white vinegar
4 tsp. salt
2 cloves garlic, minced
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger


I brought the mixture to a boil over high heat, then reduced the heat and boiled gently, stirring occasionally until the mixture was the consistency of a thin commercial sauce (it reduced by about half), about an hour.


I ladled the hot sauce into my hot sterilized pint jars, leaving a half inch headspace. I removed any air bubbles and adjusted the headspace if needed by adding more sauce. I wiped the rims with a damp cloth, then tightened the lids on to fingertip tightness.

I processed the jars in a boiling water bath, ensuring the jars were completely covered with water, brought the water to a boil and processed for 15 minutes.

After processing, I removed the jars from the canner using my jar lifter and set them on a folded dish towel on the counter to cool, and to listen for the PING! of each successfully sealed jar. Yummy!


The recipe I followed stated it would make 8-8 ounce jars... I canned it in pints and ended up with 5 pints.

For a printable copy of this recipe, click here.

18 comments:

  1. I like HOT wings, so I think you may have placed a "/" by mistake in the quantity of cayenne.

    ReplyDelete
    Replies
    1. Nah she typed it right. More heat can be added later

      Delete
    2. LOL! You can put more cayenne in it if you like it hotter! ~~Granny

      Delete
    3. We have to have the make your eyes water version in this house too lol Thanks for letting us know which ingredient to add more of :) - Im soooo new to this!!

      Delete
  2. Now that's something my husband will ask me to can more and more of :0)))

    ReplyDelete
  3. I'm constantly buying sauce, so this is another fabulous thing to do with all the tomatoes! I'm not sure which of your recipes to start with!

    ReplyDelete
  4. Unknown people should be called Mister, I am mister to u!!! Is that clear?

    ReplyDelete
  5. Morning Canning Granny and Anonymous 'Mister' G!!
    Adding this one to my to-do list!
    ;-}

    ReplyDelete
  6. Playing a little? Playing?

    ReplyDelete
  7. I just made this sauce! It's been canned and is currently cooling on a towel.I noticed that the top half is clearer then the bottom, possibly the vinegar is floating to the top? I followed the recipe exactly, did I do someone wrong? Is it okay to use?

    ReplyDelete
    Replies
    1. It's probably just water separating from the tomato puree, no problem. Before you open, shake it up a bit to combine everything. It's perfectly OK to use. ~~Granny

      Delete
  8. Cooking a little? Cooking?

    Rithaš mal? Rithaš?

    ReplyDelete
  9. Can you use canned tomatoes to make this or other sauces/soups that you plan to can?

    ReplyDelete
  10. If a recipe states to use a certain size jars, then it is NEVER safe to use a larger jar. If you do, that food is underprocessed.
    You can read that it states that in safe canning books. It is fine to use smaller jars, but never larger jars.

    ReplyDelete
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