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In a medium-sized saucepan, stir together 2 cups of the water, the rice wine vinegar, sugar, salt, peppers, and garlic; bring mixture to a boil. Boil 5 minutes.
While the sauce is boiling, whisk together the remaining 1/3 cup of water with the canning starch.
While stirring the sauce mixture vigorously, pour the canning starch mixture into the pan; keep stirring and bring the mixture back to a boil. Lower heat and simmer for 1 minute.
Use a ladle to scoop the sauce into 8 ounce glass jars, leaving a 1/4-inch clearance from the top. Use a chopstick to remove any air bubbles and then adjust the level with additional sauce if needed.
Moisten a paper towel with some vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately.
Using nonslip tongs, transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return water to a boil and process for 10 minutes.
Carefully transfer the jars to a wire cooling rack and allow them to cool completely, preferably overnight.
Wipe jars clean, label, and store in a dark place for up to 1 year. Once opened, the sauce will keep for up to 3 weeks in the refrigerator.