Prep Time:
1 hr
Cook Time:
4 hrs 15 mins
Additional Time:
12 hrs
Total Time:
17 hrs 15 mins
Servings:
128
Yield:
4 quarts
Ingredients
Directions
Place tomatoes in a large pot over medium heat; simmer for 1 hour, skimming off any excess liquid or foam as necessary.
Stir bell peppers, vinegar, onion, white sugar, brown sugar, lime juice, chile peppers, and salt into tomatoes. Reduce heat to low; simmer until liquid reduces and sauce thickens, 3 to 5 hours more. Taste; adjust seasonings.
Meanwhile, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm, soapy water.
Off heat, skim off any foam from sauce. Pack into the hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove jars from the stockpot; rest, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.
Nutrition Facts (per serving)
| 14 | Calories |
| 4g | Carbs |
