Instructions: Follow manufacturers directions for preparing home canning jars and two-piece vacuum caps.

Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat. Simmer until sugar dissolves, stirring constantly. Remove from heat. Skim foam if necessary.

Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 20 minutes in a boiling-water canner.

This recipe yields about 3 pints.

Yield: 3 pints

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