Hungarian Peppers In Tomato Sauce

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These hot peppers are great on sandwiches, in cocktails, or on a relish tray.

Hungarian Peppers In Tomato Sauce
Prep Time:
1 hrs 30 mins
Process Time:
35 mins
Total Time:
2 hrs 5 mins
Servings:
84
Yield:
6 pints

Ingredients

  • 2 ½ - 3 pound Hungarian wax peppers or banana peppers

  • 5 ¼ cup beef broth

  • ¾ cup sugar

  • ¾ cup tomato paste

  • 4 ½ teaspoon kosher salt

  • 4 ½ teaspoon white vinegar

  • 1 ½ teaspoon sweet paprika

  • ¾ teaspoon garlic powder

  • 8 whole cloves

  • 8 whole allspice

Directions

  1. Remove stems ends from peppers. Halve peppers, remove seeds and discard. Set peppers aside.

  2. In a large pot combine broth, sugar, tomato paste, salt, vinegar, paprika, garlic powder, cloves, and allspice. Bring to boiling.

  3. Pack peppers into hot clean pint canning jars, leaving a 1-inch headsapce. Ladle hot broth mixture over the peppers, maintaining the 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

  4. Process filled jars in a pressure canner, at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner, for 35 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.

  5. To serve, place contents of jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).

Nutrition Facts (per serving)

14 Calories
3g Carbs
Nutrition Facts
Servings Per Recipe 84
Calories 14
% Daily Value *
Sodium 174mg 8%
Total Carbohydrate 3g 1%
Total Sugars 3g
Vitamin C 13.1mg 66%
Calcium 3mg 0%
Iron 0.1mg 1%
Potassium 54mg 1%
Folate, total 7.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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