Is this sweet chili sauce safe for canning?

October 5, 2015 8:33 AM

A friend sent a link to this sweet chilli sauce. I'd like to can it, but only if it's safe. What is the opinion of Ask's canning brigade?

I have a lot of red peppers (wax, Bell, cayenne) to use up. Is it safe to use them to can this Thai-style sauce? Ingredients:

500g long fresh red chillies, stems trimmed
3 garlic cloves, peeled
750ml (3 cups) white vinegar
645g (3 cups) caster sugar

It looks a lot like a sweet spread (tested recipe for sweet chili spread, for comparison, .pdf), and the vinegar and sugar are reassuring... but should I can it? I have experience canning, but have always stuck to Ball book/other tested recipes, and am a little nervous about this particular recipe. I would do half-pints at 1/4" head space plus a 10-minute BWB.

Safe? Or not?

The Ball book version is...not good. I don't want to use chili flakes; I want to use peppers. Is there another tested and tasty Thai-style sweet chili sauce recipe you can recommend?

posted by MonkeyToes to Food & Drink (5 answers total)

Yes, this will be fine to can as it is very acidic and very sugary.
posted by ssg at 8:42 AM on October 5, 2015 [3 favorites]

agreed -- seems OK to can. I'd use cider vinegar over white (same acid concentration- 5%)
posted by k5.user at 8:45 AM on October 5, 2015 [1 favorite]

Thirded. I have the newer version of the Ball book and this recipe is identical, except for the chili flake vs. pepper thing. Using peppers instead of chili flakes wouldn't substantially change the acidity, so there's no danger here.

I made some of this for Christmas gifts one year and it was a total hit.
posted by mudpuppie at 9:13 AM on October 5, 2015 [1 favorite]

Yes you will be fine. Ensure that the garlic you use is fully cooked through by your canning process.
posted by feckless fecal fear mongering at 10:27 AM on October 5, 2015 [1 favorite]

Response by poster: Thanks, all. Off to make sauce!
posted by MonkeyToes at 12:25 PM on October 5, 2015 [1 favorite]