My best guess is no one can answer your question without having tested the recipe using the exact ingredients and lab. results since this sounds like a homemade recipe.

Rule #1 in home canning, don't make up your own canning recipes.

For the safest home canned food possible, only use tested recipes (lab. tested for safety after they are canned and tested after they have been in storage ), and you can find tested recipes at the National Center for Home Food Preservation (http://nchfp.uga.edu/). You will find recipes there for canning pepper sauce.

Another good source is the canning book "So Easy To Preserve" by the University of Georgia (you can order it through the National Center for Home Food Preservation), which is loaded with tested recipes. The only commercial book that follows USDA information and standards is the Ball Blue Book.

If you have a County Extension Office (usually associated with your State University), give them a call for home canning advice.

There is also a free self-study coarse at the National Center For Home Food Preservation (linked below). If you are new to canning, you might benefit from taking the coarse.

-Grainlady

Here is a link that might be useful: National Center for Home Food Preservation

This post was edited by grainlady on Thu, Jan 2, 14 at 17:22

I am curious as to why you would want to can a pepper sauce made with dried chilies. I would recommend making small batches of sauce as you need it, since the dried chilies keep well, especially if you store them in a jar that is vacuum sealed.

If I were going to can a chili sauce, I would use fresh habaneros, combined with red bell pepper - grill those (with or without garlic) over mesquite charcoal/wood, and then put them through a food mill or sieve to remove skins and seeds. I add quite a bit of salt (2 tsp per cup of liquid) because the sauce is so intense that very little salt is in each serving. I do not use any water, since the fresh chilies have a lot of liquid, but I do add about 2 tbsp of white balsamic vinegar per cup of liquid, just for flavor. If I have excess, I freeze it.

If you do not like habaneros or if they are too hot, you can use ripe (red) jalapenos instead, and you will not have to dilute them with red bell pepper. Once you roast them over mesquite, they will resemble chipotle chilies.

Lars

I am usually pretty much a rebel when it comes to untested recipes, I'm willing to take small chances occasionally but I carefully research the possible risks.

I'll also point out that you don't just have to take into consideration the acidity of the product, but the density.

This is just one case where I'm not even going to venture a guess on whether it would be safe as I have no experience with canning dried peppers as sauce. It seems like a simple and straightforward concoction, like Lars I think I'd just make it as needed and not worry about canning it. The dried chilies would be far easier to store than a canned reconstituted sauce and the "recipe" could easily be cut in half to make an even smaller amount.

Annie