This recipe for canned sweet chili sauce shows how to make a delicious sweet chili sauce from the excess chilies from your garden. This method also shows how to can the sauce so you can enjoy it for the months to come.
This gluten and dairy free sweet chili sauce is wonderful with sour cream over potato wedges or use as a marinade for chicken or beef.
Makes 27 fL. oz. (800ml) – Measure the amount of liquid your jars will hold to find out how many jars you will need. I used 1 ½ Pint (500ml) jars.
Continue reading for money saving tips and a guide to sterilizing jars.
*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.
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The part jar can be kept in the fridge for up to 2 months. The processed jars can be kept for up to 2 years if stored in a cool place away from direct sunlight.
Consider growing your own chilies. They are easy to grow especially if you live in a warm climate with hot summers. You will find that towards the end of the growing season there will be too many chili’s to know what to do with which is a perfect time to make this recipe. See this Jalapeno Growing Guide for more information.
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
How to Sterilise Jars and Lids
Place jars on a rack in a tall saucepan then fill each jar with hot water so they don’t float. Continue filling the saucepan with water until the level is above the jars. Place the lids in the water then bring to a boil.
Continue to boil for 10 minutes then remove from the heat and carefully take out of the water with clean tongs emptying the water out of the jars. Place jars and lids on a baking tray then place in a preheated oven at least 100°C (215°F) until ready to fill.
If you are short like me it is easier to put the tall saucepan in the sink to be able to remove the jars. I use tongs with rubber ends and have a tea towel ready to grab the jar as soon as it’s out of the water.
If you are not keen on ginger this recipe is good without.
If you don’t have enough red chilies on your plant you can make up the amount with green as I did. It just won’t be as hot.
Don’t have a tall saucepan for the water bath? Try this canning kit from Amazon. (Paid link)
For more information on canning, freezing and drying food try this guide to Food Preservation.
To save or print this guide on Canned Sweet Chili Sauce, click the button below for the PDF File.
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