Hot Pepper Sauce

My method: In sterile canning pint or quart jars, pack as many hot peppers (or combination of peppers you desire) with stems on as you can up to within 1/2 inch from the top (remember, you want them to be covered with vinegar, but not totally necessary as you begin using the sauce). Next, for each pint, add 1/2 tsp. salt. Pour white vinegar over this to within 1/2 inch of top. Place lid and screw band on and screw as tight as you can. Set aside in cool place 3 weeks before using. If you use really hot peppers, you can keep adding vinegar back to jar periodically to cover peppers and extend sauce. Some say boil the vinegar before adding, I have never found that necessary. Also, some pierce peppers before adding to jars. Keep stored in dry place in pantry, as it does need refrigeration.

A quart jar of hot peppers will last until next season, even if used a lot. I know as my family would put pepper sauce on field peas, turnip greens, rutabagas, etc., and Mother adding vinegar back to jar all along. My daddy and others would take the pickled peppers out and eat throughout the winter with greens, vegetables and corn bread.

I have been blessed with good health most of my 69 years. I attribute some of that to my diet growing up and how I cooked after I had my home. I met a lady once who told me that she canned tomato juice similar to V-8 and added lots of hot peppers to season it. She said that she and her daughter drank some every morning and had never had a cold.
BJ in MS

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