Before I start, I did do a search on "canning Taco sauce".

I cannot find any threads. Has anyone ever made this? Is it any good? Is it real hot or just tangy? I do like taco's and make it occasionally using the mixes you get in the grocery. But I'd like to have some that is better on hand...

Thanks June Lynn

Taco Sauce

Makes about 6 (8 oz) half pints

You will need:

 5 cups water

 3 cups tomato paste (about 2 12-oz cans)

 1 cup cider vinegar

 1/2 cup corn syrup

 2 Tbsp chili powder

 1 Tbsp salt

 1 tsp cayenne pepper

 1/2 tsp hot pepper sauce

 6 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper and hot pepper sauce in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.

3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

4.) PROCESS jars in a boiling water canner for 30 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.