Creole Sauce for Pressure Canning

This is a slightly-piquant Creole sauce with generous amounts of the Creole kitchen trinity of onion, celery and pepper.

The recipe comes from the Ball Blue Book.

It requires pressure canning; there’s also a water-bathed Creole Sauce.

The recipe

If you wish to double or triple the batch, do the math first on paper.

Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: 2 x 1 litre (US quart) jars

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Processing time: Half-litres (pints) 25 minutes; litres (quarts) 30 minutes

5 from 2 votes

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Creole Sauce for Pressure Canning

This is a slightly-piquant Creole sauce with generous amounts of the Creole kitchen trinity of onion, celery and pepper. The recipe comes from the Ball Blue Book.

Course Main Course

Cuisine Cajun

Keyword Sauce, Tomatoes

Prep Time 45 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours 15 minutes

Yield 2 x 1 litre (quart) jars

Calories 87 kcal

Ingredients

• 2 kg tomato (As purchased. 5 lbs / about 12 medium round. 3 quarts volume after prep.)
• 300 g onion (chopped. 2 cups / 10 oz. Measurements are after prep. 3 to 4 medium)
• 150 g red pepper (sweet pepper. 1 cup / 5 oz. Measurements are after prep. 1 large)
• 75 g celery (chopped. ½ cup / 2 oz. 1 stalk.)
• 1 clove garlic
• 1 red chile pepper (hot)
• 1 tablespoon parsley (minced fresh)
• 1 tablespoon sugar
• 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
• ½ teaspoon marjoram (dried)
• ¼ teaspoon chili powder

Metric - US Customary

Instructions

1. Wash, peel, core and coarsely chop the tomato. Add to a large pot.
2. Wash, peel and chop the onion. Add to pot.
3. Wash, stem, seed and chop the bell pepper. Add to pot.
4. Wash and chop the celery. Add to pot.
5. Wash, peel and mince the garlic. Add to pot.
6. Wash, stem, seed and mince the chile pepper. Add to pot.
7. Wash and mince the parsley. Add to pot.
8. Add all remaining ingredients.
9. Bring to a boil uncovered.
10. Lower heat to a simmer, and let simmer uncovered, stirring frequently.
11. Cook until thickened.
12. Ladle hot sauce into heated jars, either half-litre (1 US pint) OR 1 litre (1 US quart).
13. Leave 3 cm (1 inch) headspace.
14. Debubble; adjust headspace.
15. Wipe jar rims.
16. Put lids on.
17. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
18. Processing time: half-litre (US pint) jars for 25 minutes OR 1 litre (US quart) jars for 30 minutes.

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

Recipe notes

• The tomatoes called for equal 1.5 litres (6 cups) canned (home-canned or purchased) crushed tomato, if you are making this at a time when fresh tomatoes are pricey. (Note: we are not saying Ball endorses any fresh for canned tomato recipe substitutions.)
• 12 medium round tomatoes will equal 20 medium plum tomatoes, according to equivalents table in the Ball / Bernardin Complete.
• It really doesn’t matter what colour of bell pepper you use; red blends in more nicely with the mix. Instead of a bell pepper, you could use a shepherd pepper, or another sweet pepper.
• Instead of a clove of garlic, you could use ½ teaspoon from a store-bought, oil-free jar of garlic.
• It really doesn’t matter what colour of chile pepper you use; red blends in more nicely with the mix. Ball doesn’t specify the size or weight, so presumably for safety they don’t care that much, but, pick one around a couple inches (about 5 cm) in length — you don’t want too much heat in this sauce, just a bit of kick. (And not something as hot as ghost pepper, etc.) You could even omit if you wish, or, use a few splashes of hot sauce or a few pinches of dried chile flake or hot paprika.
• Instead of the fresh minced parsley, you could use 1 teaspoon dried parsley.
• Ball says, “cook until thick.” How thick? Well, again, they don’t say, but bearing in mind the desired yield, presumably you need to eyeball it to when you have simmered it down to about 2 litres (2 quarts / 8 cups) in volume, roughly.
• It’s fine to cut back on the salt if you wish — it’s just there as a seasoning.

Recipe source

Creole Sauce. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 116.

Modifications: none

Nutrition

Per 1 cup / 250 ml / 8 oz:

• 87 calories, 587 mg sodium
• Weight Watchers PointsPlus®: 2 points
• Weight Watchers SmartPoints®: 4 points

Sodium goes down to 18 mg per cup without the added salt.

* Nutrition info provided by MyFitnessPal

* PointsPlus™ and SmartPoints™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® and SmartPoints® registered trademarks.