How to Can Smoked Habanero-Poblano Hot Sauce in A/S CTP

The heat of summer all canned into one easy procedure using the Alto-Shaam CTP low temperature steam mode.

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How to Can Smoked Habanero-Poblano Hot Sauce in A/S CTP Recipe
5 Steps
Ingredients
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1
Pre-smoke and roast your peppers and garlic.

Pre-smoke and roast your peppers and garlic.

2
Puree the peppers, garlic and white vinegar in a blender until you reach a sauce consistency.

Puree the peppers, garlic and white vinegar in a blender until you reach a sauce consistency.

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3
Sterilize your canning jars in a perforated hotel pan prior to filling the jars with hot sauce. Screw on the tops and place into the oven.

Sterilize your canning jars in a perforated hotel pan prior to filling the jars with hot sauce. Screw on the tops and place into the oven.

4
Steam at 190F (88C)for 10 minutes. Remove from oven. Any unsealed jars will seal as they cool.

Steam at 190F (88C)for 10 minutes. Remove from oven. Any unsealed jars will seal as they cool.

5
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