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.