Ladle hot sauce into hot jars, leaving 1″ headspace (space between the sauce and the rim of the jar). Wipe rim of jars clean with damp towel. Center lids on jars. Tighten band fingertip tight.
Place jars in pressure canner on rack with 2″ of water in the bottom. Place lid on canner and lock. Allow steam to vent for 10 minutes.
Place the dial or weighted gauge on pot. Allow pot to come up to 10 psi (pounds per square inch) for weighted gauge and 11 psi for dial gauge, over medium high heat. See altitude adjustment in recipe notes below.
Process pint jars for 50 minutes. Turn off heat. Allow pressure to vent naturally. Leave for 5 minutes. Then remove lid. Let jars sit in pot for another 10 minutes to cool.
Carefully remove from canner and place on counter. Do not disturb for 12-24 hours. Then check seal. Lid should not flex up or down. If any do then jar is not sealed and should be stored in the refrigerator for about a week or frozen for longer storage.
Yields about 4 cups or 2 pints.Any peppers will work in the recipe. Kepp in the mind though, the hotter the pepper, the hotter your sauce will be.If you don't have fresh tomatoes, use canned tomatoes, or frozen tomatoes. I always freeze tomatoes from the garden, in the summer. It's a fast, easy way to preserve them.Make a large batch! Sauce freezes well!Leftovers can be refrigerated for 3-4 days.Reheat in saucepans.For longer storage, freeze up to 6 months.Thaw in refrigerator. Reheat per above instructions.Altitude adjustment for dial gauge pressure canning0-1000 feet above sea level 11 psi 1000-3000 feet above sea level 12 psi 3000-6000 feet above sea level 13 psi6000+ feet above sea level 15 psiAltitude adjustment for weighted gauge pressure canning0-1000 feet above sea level 10 psi 1000+ feet above sea level 15 psi