You don’t need to buy expensive taco sauce when you can can your own flavorful sauce and can it to use for later! This post was originally posted on January 2, 2013 but I have updated the photos and content.
I love being able to use fresh fruits and vegetables to can jams, jellies, and salsa that I end up using in my Christmas baking and giving as holiday gifts. While jams make great gifts I find that I personally use my homemade salsa and sauces the most.
But it isn’t always easy to get fresh produce where I live so sometimes I have to reply on canned products when I am canning. This recipe for taco sauce is a great example of that. You don’t need to use fresh tomatoes so you can make it any time of year!
This past weekend was perfect canning weather and I couldn’t wait to make another batch of taco sauce. I swear, that is one of those things I never remember to pick up at the grocery store but it makes tacos taste so much better. Canning my own taco sauce is so simple and I love having a few jars in the basement for when I run out and need more.
I make a lot of Mexican food so we go through taco sauce quickly. This recipe uses a lot of tomato paste and spices and it packs a lot of flavor. It had the same base flavor as the store bought sauces but it is so much better! I was able to add in extra spices to our liking. Feel free to add additional dry spices or herbs to this recipe based on your own preference.
Taco sauce can be stored for up to 3 years in a cool, dark place if it is canned properly. It is great on hard tacos, in place of enchilada sauce, or even used in place of salsa!
Pro Tips & Substitutions:
- You can use 2 cups of tomato sauce, 1 cup of tomato paste, and reduce the water by 1 cup if you don’t have a lot of tomato paste at home.
- You can add in just about any dried herb or spice to your specific taste but do NOT add in fresh herbs because it will change the composition of the sauce and it may not be safe for canning.
- This is a great beginners recipe for canning because it doesn’t use fresh produce and is fairly simple to make.
- 3 c. tomato paste
- 2 T. chili powder
- 1 T. salt
- 1 T. cumin
- 2 t. garlic powder
- 1 t. black pepper
- 2 t. hot sauce
- 5 c. water
- 1 c. cider vinegar
- 1/2 c. light corn syrup
- Prepare a boiling water canner, 6 half pint jars, and lids.
- Combine all ingredients in a large saucepan. Bring the mixture to a boil. Reduce heat and simmer for 20 minutes or until the sauce has thickened.
- Ladle the taco sauce into hot jars, leaving 1/2 inch of headspace. Remove the air bubbles and adjust the headspace. Wipe the rims and put on the lid. Tightened the screwband to fingertip tight.
- Process in a boiling water canner for 30 minutes. Remove the canner from heat and let sit for 5 minutes. Remove jars and let cool for 12 hours. Check seals and store in a cool place.
Recipe adapted from Ball's Blue Book Guide to Preserving
Amount Per Serving: Calories: 213Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1388mgCarbohydrates: 50gFiber: 7gSugar: 38gProtein: 6g