Habanero Gold Sauce

Step 1

Prepare 2* half pint jars, lids, and rings. Sterilize thejars and keep them in the hot water till its time for processing.Make sure to fill your water bath canner and get the water to asimmer. Prep the carrots and onions. Chop the habaneros.

Step 2

Warning: When handling the habaneros please wear gloves.

Step 3

Ina large stainless steel pot add all the ingredients except thepeppers. Heat to a full boil then simmer for 15 minutes, stirringfrequently.

Step 4

Add habaneros and cook an additional 5 minutes,continuing to stir. Using a food processor, standard or immersionblender, puree the mixture and then fill the jars. (If you use an immersion blender do not put your face directly over the pot in case it splatters.)

Step 5

On a dishtowel place your hot jars and using yourfunnel in each jar using a ladle then fill the jars leaving 1/2”headspace.

Step 6

Taking a clean papertowel wet it with warm water andwipe the rims of the jars removing any liquid jelly particles thatwould interfere with a good seal.

Step 7

Using your magic wand extract thelids from the hot water and place them on the now cleaned rims. Addyour rings to the tops of each of the jars and turn to seal just"finger tight".

Step 8

Makesure your rack is on the bottom of the canner and place the jars inthe water bath making sure that the water covers each of the jars by1 to 2 inches. Add hot water to the canner if it doesn't measure up.

Step 9

Cover the pot and turn up the heat under the canner and wait for thewater to start boiling. Once the water has come to a boil start yourtimer for 30 minutes.

Step 10

When complete turn off the heat and remove thecover and let the jars sit for another few minutes.

Step 11

Remove the jarsand place them back on the dishtowel in a place that they will sitovernight to cool. Do not touch or move them till the next morning.

Step 12

Sometime in the next hour your jars will be making a "pinging"or "popping" noise. That is the glass cooling and thereaction of the lids being sucked into the jar for proper sealing.Some recipes may take overnight to seal. Check your lids andreprocess any jars that did not seal.