Today we’re sharing a recipe for How to Can Sweet Chili Sauce. This homemade version of that garlicky, tangy, sweet and spicy sauce you love.
All about Sweet Chili Sauce
Sweet Chili Sauce also known as Thai Sweet Chili Sauce complements so many dishes and foods. It’s perfect for dipping spring rolls, egg rolls, and dumplings. You can serve it with grilled meat, poultry, seafood, and vegetables. It makes a great sauce to drizzle over your rice bowls, fried rice, low Mein noodles or any Asian dishes. It also is a great sauce for pizza, wraps, or as a condiment for your favorite foods. We also love it as an appetizer with a block of cream cheese and crackers!
Since this is one of our family’s most favorite sauces, we first had to figure out how to make a homemade version. Then we found a recipe for canning this sauce and the rest is history. We have canned many batches of this sauce and love having it on our pantry shelf as it lasts so much longer, and you have it whenever you need it.
If you don’t want to can this sauce, you can just make a smaller batch and keep it in the refrigerator. This recipe yields 2 pints so you can always half this recipe and just make 1 pint of this sauce. It will store in the refrigerator for several weeks. But if you’re wanting this sauce to keep for longer, its best to can some.
How to Can Sweet Chili Sauce
The perfect garlicky, tangy, sweet, and spicy homemade Sweet Chili Sauce and How to Can it too!
Ingredients
- 2 & 1/3 cups water, divided
- 2 cups rice wine vinegar
- 2 cups granulated sugar
- 4 tsp salt
- 4 fresh red jalapeno or 3 1/2 tbsp Sambal Oelek chili paste
- 6 cloves garlic peeled and minced
- 3 tsp soy sauce
- 3 tsp ginger
- 1/4 cup plus 2 teaspoons Clear Jel canning starch
Instructions
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In a medium-sized saucepan, stir together 2 cups of the water, the rice wine vinegar, sugar, salt, peppers, garlic; bring mixture to a boil. Boil for 5 minutes.
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While the sauce is boiling, whisk together the remaining 1/3 cup of water with the Clear Jel.
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While stirring the sauce mixture vigorously, pour the canning starch mixture into the pan; keep stirring and bring the mixture back to a boil. Lower heat and simmer for 1 minute.
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Use a ladle to scoop the sauce into glass jars, leaving 1/4-headspace. Use a chopstick to remove any air bubbles and then adjust the level with additional sauce if needed.
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Moisten a paper towel or cloth with some vinegar and wipe the rims of the jars clean. Place lids on the jars and fasten appropriately.
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If using right away, allow to cool completely and enjoy. Or store in the refrigerator for up to 3 weeks.
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TO CAN: Using nonslip tongs, transfer the sealed jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return water to a boil and process for 10 minutes.
Carefully transfer the jars to a wire cooling rack and allow them to cool completely, preferably overnight. Wipe jars clean, label, and store in a cool dark place with other canned goods. Once opened, the sauce will keep for up to 3 weeks in the refrigerator.
Recipe Notes
This recipe yields 2 pint jars or 4 half pint jars.
Why we love having this on our pantry shelf!
If you have home canned Sweet Chili Sauce in your pantry, you have one more weapon in your arsenal when it comes to getting homemade food on the table for your family. We love being able to control the ingredients in our food and by canning our own, this is one more way that we can help as we know exactly what was put in the jar.
We’d love to hear what you think about this recipe. Do you like sweet chili sauce? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
