JARRING HOT PEPPERS RECIPES

Steps:

• Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
• Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
• Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
• Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
• Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
• Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
• Pickled eggs should last 3-4 months in the refrigerator.

Steps:

• Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
• Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
• Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
• When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
• Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
• Follow the directions above through Step 3. Remove the stockpot from heat.
• Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
• Stir in 2 tablespoons of bottled lemon juice per jar.
• Wipe the rims with a towel, then seal with lids and bands.
• Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.