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Canning Tikka Masala Simmer Sauce
Canning Tikka Masala Simmer Sauce is a shelf-stable tomato-based simmer sauce with warm curry spices and a smooth, thick texture. It is a great pantry shortcut for quick meals with chicken, chickpeas, paneer, or vegetables.
👥 20 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
📝 Preparation Steps
1
Prepare a large stockpot, food mill, jars, lids, and your canner.
2
Place the chopped tomatoes, onions, garlic, coriander, cumin, paprika, turmeric, ginger powder, garam masala, black pepper, cayenne, salt, and sugar into a large saucepan or stockpot. Bring the mixture to a boil.
tomatoes (weighed after peeling, coring & chopping, prepared weight, see notes)10 poundsgarlic (minced)3 clovesground coriander1 Tbspground cumin1 Tbsppaprika1 Tbspturmeric1 tspginger powder1 tspgaram masala1 tspblack pepper1 tspsalt1 tspsugar1 tsp
3
Reduce the heat and simmer for ⏱️ 2 hours, stirring occasionally.
4
Press the mixture through a food mill and discard the seeds and any skins that remain.
5
Return the milled sauce to the pot and cook over medium-high heat until thick, stirring frequently to prevent scorching.
6
Add 1 tablespoon bottled lime juice or 1/4 teaspoon citric acid to each hot pint jar.
Bottled lime juice (1 tablespoon per pint, or)Citric acid (1/4 teaspoon per pint)
7
Ladle the hot sauce into jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, apply lids, and tighten bands to fingertip tight.
8
Waterbath Canning Instructions
9
Process in a boiling water bath for ⏱️ 35 minutes for half-pints or pints under 1,000 feet in elevation. Between 1,000 and 6,000 feet, process for ⏱️ 40 minutes, and above 6,000 feet, process jars for ⏱️ 45 minutes.
10
Pressure Canning Instructions
11
Alternatively, process in a pressure canner for ⏱️ 15 minutes for half-pints or pints at 11 pounds pressure in a dial-gauge canner or 10 pounds pressure in a weighted-gauge canner, adjusting pressure for altitude using standard pressure canning altitude adjustments.
12
Remove the jars and let them cool undisturbed for 12 to ⏱️ 24 hours. Check seals before storing.
Nutrition Facts
calories
54 kcal
fat Content
1 g
serving Size
0.5 cups
fiber Content
3 g
sugar Content
7 g
sodium Content
246 mg
protein Content
2 g
carbohydrate Content
12 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.4 g
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