Recipe - Red Hot Sauce

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Title:		Red Hot Sauce (canning)
Author:		Marilyn Grove (Marvin's Daughter)
Ingredients:		2 qts peeled, cored, chopped Red ripe Tomatoes (about 12 large) 1 1/2 c chopped, seeded, long Hot Red Peppers (about 24) 4 c Vinegar 1 c Sugar 1 T Canning Salt 2 T mixed Pickling Spice
Method:		Use rubber gloves when seeding peppers to prevent burning hands. Combine tomatoes, peppers and 2 c vinegar. Cook until tomatoes are soft. Press through sieve or food mill. Add sugar and salt. Tie spices in cheesecloth bag and add to tomato mixture. Cook about 30 min or until thick as desired. Pour boiling hot into hot canning jars leaving 1/8 in. head room. Adjust caps. Process 10 to 15 min. in boiling water bath.
Yield:		3-4 half pints
Comments:		I USUALLY JUST DO THE TOMATOES IN MY VICTORIO STRAINER (A.K.A. SQUEEZO) AND SKIP THE SIEVE.