Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add other ingredients. Simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned, as used, with either vinegar or salad oil.

*** This is from a very old book. I know it would need to go into a water bath canner, probably 10 to 15 minutes.