Well I made this sauce and I love it!! I gave a couple jars away to family that love spicey food. They love it as well! I really do enjoy your videos on canning. We rarely eat out now that I have expanded my canning storage. I love to be able to whip something together just by opening a couple jars and sitting down to eat at home then run errands or whatever. What a nice feeling to save money and eat well!
Linda, I just want to say that your recipe for this worked out perfectly. I came up with the exact same amount as you when finished. Eight jars are smiling at me on the counter and the extra little bit is in my beef stir fry as I type this. Absolutely delish !! Thanks for the inspiration, I can see why you don't want to run out
Linda I make a sriracha jelly that is killer. I use 1 cup sriracha 4 cups apple cider vinegar, 6 cups sugar, bring to a rolling boil then turn off and add 2 liquid pectin pkgs stir in well and pour into hot jars seal and do a water bath. it's awesome.
Hi Ms. Linda! I love this video. One question though - how much of the ClearGel did you use and the ratio to water? You are using it just as a thickener, right?
When you made this, did you use clear gel? How much do you put in? I don't want in like jelly but I use 2 heaping spoonfuls and it is still very liquidy
Ok I must admit I am a cry baby when it comes to spicey foods but this looks like something my husband would love! I might even get brave and taste it my self ! You have me sold on it! This may just be my next canning session! Thanks again for the great videos, I always get so excited to see you have posted a new one!
Several years later watching this and you never really said how much clear jel to use.? I'd like to make some with fresh thai chili peppers. Have you found a jelly recipe you use now for this hot and spicey sauce? Just looking to update specifics so I can make this soon.
This is so weird. I just finished making several different Asian sauces and jarred some sambal oelek and was pondering the sweet chili sauce. Must be the time of year. One question, however. You say if you "over boil" the Clear Jell it will break but wouldn't boiling it in the water bath mean it continues boiling in the jar, and won't that cause the sauce to break? I've had problems making jelly before where it went into the jars as a thickened jelly but came out like syrup. Any tips? Thanks for the video!!
Wish I had watched the video before I made my batch this morning! Mine never 'set' and I wasn't sure if that was normal so I went looking for videos. Next time, I'll use Clear-Jel (why didn't the recipe call for that? Silly Ball people...LOL) Tastes so good though!
this recipe looks and sounds great. One question, how much ClearGel did you use and in how much liquid (water?). I just subscribed to your channel but I have been here so many times and have learned so much. I want to try your beef jerky using this sauce.
Cornaby's makes something called Ultra Gel that is both gluten-free and non-GMO. I'm going to make this next week and I'll use that. I got mine on Amazon. :)
Will try this next week. Can't find clear gel so will can it thin and if I want it thicker will do it when I open the jar. Love the stuff I bought so will be able to make my own for less will be great. :)
Love your videos, Linda. You have inspired me to have more adventures in canning! My recipes must all be gluten free for my husband's sake and am glad you are using ClearGel. a gluten free product I keep on hand. What I need to know about the recipe is the quantity of both CG and water in your slurry. I hope to can it up it some time next week. Thanks for all you do.
Can't wait to make this but I have a question,,,,,, are your jars completely covered with water when you water bath. I couldn't really tell if they were. Thanks
Question: Why does it matter if the ACV for this canning project has the mother in it as the intense heat will destroy it? I always use Bragg ACV because I love its health benefits but any living organisms that made foods healthy are no longer alive after pressure canning. ;) So does it really matter?
I'll bet if you turned the jars every few minutes, after they seal, as they cool the pepper flakes and garlic would remain suspended and not float to the top as the sauce cools. Looks very good BTW. I'll be looking into making this. Does it taste a bit like Tiger Sauce? I l-o-v-e that stuff!
Pressured Prepper Clear Gel is what she used. It is a modified food starch that can stand up to prolonged heating during processing. Sure Jel is pectin and is used for jelly. You can get Clear Gel on Amazon.
Hey Linda, that is some beautiful looking sauce! It appears that you use apple cider vinegar, with mother, and then finish it off to equal 6 cups with regular vinegar, is that correct? Also, how long do you think this would last in the refrigerator? Love all your videos, love everything you talk about and love watching you, so fun! Loving😍it!
Hello Linda, I went to an amish store close to where I live and bought a bag of clear gel (cheap too). I kinda got confused though because they also had instant clear gel. I got the regular, is that what you used? Since I really don't know much about clear gel I didn't know what the difference was.
If you've answered this before, I apologize for asking again. But may I ask what kind of camera you use? I'm in the market for a new one but want one I know works well. Thanks!!
Hey Linda !!! Wow that Thai Chili Sauce Looks NEXT Level Awesome !!! Yummy x100000000000000 ... I think the Jelly would also be Legendary ... Excellent Video Linda ...
Is this sauce very hot? I'm not able to eat things that are too hot. And what is vinegar with "Mother" in it? Never heard of that before. Thanks! Love the videos!
I really love this recipe, but where are the Thai chilies in this Thai Chile Sauce? Crushed red pepper isn't necessarily made from Thai chilies. Having watched a lot of your videos, I know you're a wonderful gardener who grows more produce than I am capable of, so I have to as if you have grown actual Thai chilies? I grew one plant last year, and I got more peppers than I knew what to do with. They're a very abundant producer. So I dehydrated most of them and have them sealed in an air tight container for future use. Thanks for sharing this with us.
This is amazing, Linda 💛 I just made this recipe and right before I jarred it, I added two tablespoons of apricot preserves and ohhhhh my so yum!
Thank Linda! I love your recipe
Well I made this sauce and I love it!! I gave a couple jars away to family that love spicey food. They love it as well! I really do enjoy your videos on canning. We rarely eat out now that I have expanded my canning storage. I love to be able to whip something together just by opening a couple jars and sitting down to eat at home then run errands or whatever. What a nice feeling to save money and eat well!
Linda, I just want to say that your recipe for this worked out perfectly. I came up with the exact same amount as you when finished. Eight jars are smiling at me on the counter and the extra little bit is in my beef stir fry as I type this. Absolutely delish !! Thanks for the inspiration, I can see why you don't want to run out
I think I would simply drink a jar of this Linda! Fantastic!
Didn't see your old video. This does look very good. I have never used the clear gel before so will look for it. Thanks
I'm so glad this popped upnits been ages since I binged watched your channel
how much clear gel did you use? please and thank you.
Linda I make a sriracha jelly that is killer. I use 1 cup sriracha 4 cups apple cider vinegar, 6 cups sugar, bring to a rolling boil then turn off and add 2 liquid pectin pkgs stir in well and pour into hot jars seal and do a water bath. it's awesome.
What would one do with such a jelly? :)
im going to try this for sure
I love watching and learning from your videos Linda ..
Hi Ms. Linda! I love this video. One question though - how much of the ClearGel did you use and the ratio to water? You are using it just as a thickener, right?
How much clear gel do you use in the slurry? I can't find any info regarding how to actually use the Clear Gel
I am going to make this. Thank you so much for sharing 🙂
When you made this, did you use clear gel? How much do you put in? I don't want in like jelly but I use 2 heaping spoonfuls and it is still very liquidy
What page is this recipe on in the Ball canning jar?
Looks good Linda! I've always wanted to bottle, I guess I have no excuse now after seeing this. Nice!
I absolutely need to do this to go along with my lumpia and stuff..so love this!
Ok I must admit I am a cry baby when it comes to spicey foods but this looks like something my husband would love! I might even get brave and taste it my self ! You have me sold on it! This may just be my next canning session! Thanks again for the great videos, I always get so excited to see you have posted a new one!
This looks so good Linda. Is it super hot? Is there a substitute for the Clear Jel?
This looks awesome Linda! Yum Yum. This is a must try and do!
This looks pretty yum. I wanna try your jalapeno jelly you made
Several years later watching this and you never really said how much clear jel to use.? I'd like to make some with fresh thai chili peppers. Have you found a jelly recipe you use now for this hot and spicey sauce? Just looking to update specifics so I can make this soon.
I will be trying your recipe its looks killer!!! I really enjoy your wonderful meals that you make. thank you!!!!
This is so weird. I just finished making several different Asian sauces and jarred some sambal oelek and was pondering the sweet chili sauce. Must be the time of year. One question, however. You say if you "over boil" the Clear Jell it will break but wouldn't boiling it in the water bath mean it continues boiling in the jar, and won't that cause the sauce to break? I've had problems making jelly before where it went into the jars as a thickened jelly but came out like syrup. Any tips? Thanks for the video!!
Wish I had watched the video before I made my batch this morning! Mine never 'set' and I wasn't sure if that was normal so I went looking for videos. Next time, I'll use Clear-Jel (why didn't the recipe call for that? Silly Ball people...LOL) Tastes so good though!
I really do enjoy watching your canning videos Linda. Everything looks really good.
This is one skill I'd like to learn - someday.
Bravo!
Which Ball Canning Book is the recipe in? I have several of them, it is not in any of them! Thank you so very much! Blessings!
this recipe looks and sounds great. One question, how much ClearGel did you use and in how much liquid (water?). I just subscribed to your channel but I have been here so many times and have learned so much. I want to try your beef jerky using this sauce.
Wonder what I would use instead of Clear jel to thicken this recipe?
love your videos ☺
Cornaby's makes something called Ultra Gel that is both gluten-free and non-GMO. I'm going to make this next week and I'll use that. I got mine on Amazon. :)
Thanks Farm by Gardens Will check it out
Will try this next week. Can't find clear gel so will can it thin and if I want it thicker will do it when I open the jar. Love the stuff I bought so will be able to make my own for less will be great. :)
Love your videos, Linda. You have inspired me to have more adventures in canning! My recipes must all be gluten free for my husband's sake and am glad you are using ClearGel. a gluten free product I keep on hand. What I need to know about the recipe is the quantity of both CG and water in your slurry. I hope to can it up it some time next week. Thanks for all you do.
just until you get it thick enough :)
Is it possible to use Agave in place of the sugar in this recipe? Just wondering as I have some that i could use.
I love your recipes
Can't wait to make this but I have a question,,,,,, are your jars completely covered with water when you water bath. I couldn't really tell if they were. Thanks
+Pamela Collins Yes :)
I did not see how you made the slurry. Did I miss it? How did you do this?
Thanks Bev
Thanks Hon.
I'll have to whip this up and try it on some wings
Making a batch this weekend. Looks great. Thanks!
Question: Why does it matter if the ACV for this canning project has the mother in it as the intense heat will destroy it? I always use Bragg ACV because I love its health benefits but any living organisms that made foods healthy are no longer alive after pressure canning. ;) So does it really matter?
Looks delicious, did you add clear gel? If so, how much? Thanks :)
Thank you :)
How would you feel about adding some fish sauce? Would that work?
I'll bet if you turned the jars every few minutes, after they seal, as they cool the pepper flakes and garlic would remain suspended and not float to the top as the sauce cools.
Looks very good BTW. I'll be looking into making this.
Does it taste a bit like Tiger Sauce? I l-o-v-e that stuff!
Ok it looks so good that I tried it n mine is bitter so I have not yet canned it can u tell me what I can do. Please frist one that has gone wrong.
Well I put more sugar in n now its great familt n friend's lov it thank u
Where do you get your sure gel in a bag that size. Also is this the same as the suregel we use to use to make jelly.
Thanks love the vids!
Pressured Prepper Clear Gel is what she used. It is a modified food starch that can stand up to prolonged heating during processing. Sure Jel is pectin and is used for jelly. You can get Clear Gel on Amazon.
Hey Linda, that is some beautiful looking sauce! It appears that you use apple cider vinegar, with mother, and then finish it off to equal 6 cups with regular vinegar, is that correct? Also, how long do you think this would last in the refrigerator? Love all your videos, love everything you talk about and love watching you, so fun! Loving😍it!
Will not use clear gel, it’s made of GMO corn.
Hello Linda, I went to an amish store close to where I live and bought a bag of clear gel (cheap too). I kinda got confused though because they also had instant clear gel. I got the regular, is that what you used? Since I really don't know much about clear gel I didn't know what the difference was.
okay thank you. I am rewatching your video now lol
What is in the white bag??? That was way to fast for me.
Clear Jel ~used like regular cornstarch but is more stable at room temperature so it is particularly good for canning.
Love your video
Do you mind me asking where you purchase it at?
Thanks allot Linda!
If you've answered this before, I apologize for asking again. But may I ask what kind of camera you use? I'm in the market for a new one but want one I know works well. Thanks!!
Thank you!!
SO could one put in some shopped jalapeno's to this & cut back on the pepper flakes....
Thanks
Hey Linda !!! Wow that Thai Chili Sauce Looks NEXT Level Awesome !!! Yummy x100000000000000 ... I think the Jelly would also be Legendary ... Excellent Video Linda ...
Is this sauce very hot? I'm not able to eat things that are too hot. And what is vinegar with "Mother" in it? Never heard of that before. Thanks! Love the videos!
Linda's Pantry Is the Chili Thai sauce really hot, or can you cool it down? Thanks
Hey, cool egg rack!
It sounds delicious! Could I make a Mongolian sauce and can it?
I do hot wing eith this sauce we love it
I thought you couldnt use thickeners?
looks really good Linda - Ruthie
I made a booboo its 1cup sriracha sauce and 1 1/2 cups apple cider vinegar.
ok
I really love this recipe, but where are the Thai chilies in this Thai Chile Sauce? Crushed red pepper isn't necessarily made from Thai chilies. Having watched a lot of your videos, I know you're a wonderful gardener who grows more produce than I am capable of, so I have to as if you have grown actual Thai chilies? I grew one plant last year, and I got more peppers than I knew what to do with. They're a very abundant producer. So I dehydrated most of them and have them sealed in an air tight container for future use. Thanks for sharing this with us.