Harissa Sauce For Canning

• 4 ounces dried chilies, seeded and stems removed (New Mexican dried chilies preferred)
• 4 cups plum tomatoes (peeled, cored, seeded and chopped)
• 2 cups onions, peeled and chopped (about 8.5 oz)
• 3/4 cup brown sugar, lightly packed
• 1 cup cider vinegar (5% acidity) or 1 cup white vinegar (5% acidity)
• 1/2 cup red bell pepper, seeded and chopped (about 2.5 oz)
• 3 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 4 tablespoons garlic, peeled and minced (about 2 oz)
• 1 tablespoon canning salt or 1 tablespoon kosher salt, more to taste

1. Soak the chilies in hot water until they soften, about 20 minutes.
2. Drain, reserving about 1/4 cup of the soaking liquid.
3. In a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
4. Blend until you achieve a uniform paste; set aside.
5. In a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
6. Reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
7. Stir frequently to prevent scorching.
8. Prepare jars and lids; bring water in canner up to boiling.
9. After the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
10. Season with salt.
11. Bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
12. Ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
13. Run a plastic knife down the sides to remove air bubbles.
14. Wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
15. Screw on bands until they are fingertip tight, taking care not to overtighten.
16. Place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
17. Put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
18. Remove the jars to cooling rack or a tea-towel protected countertop to cool.
19. Best flavor develops after two weeks.

chilies, tomatoes, onions, brown sugar, cider vinegar, red bell pepper, ground cumin, ground coriander, garlic, canning salt

Taken from www.food.com/recipe/harissa-sauce-for-canning-479306 (may not work)