Thai Dipping Sauce


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE garlic and salt in a small mixing bowl. Set aside.
  3. HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well.
  4. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  5. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip: If you prefer less heat, adjust the amount of hot pepper flakes to suit your taste. 
Thai Dipping Sauce | Thai Sauce Recipe - Ball® Fresh Preserving is rated 4.7 out of 5 by 11.
Rated 5 out of 5 by from Do not use pint jars This sauce is delicious, but from reading the comments here, people are not canning safely. If the recipe and timing is for HALF pint jars, you cannot SAFELY use pint jars. You could use 4 oz jars, which is what we do. You can go down in size, but not up. Be safe!
Date published: 2017-10-08
Rated 4 out of 5 by from Super Tasty, but I question the safety This was a very easy recipe to make, and is very tasty. It's spicier than I thought it would be. The garlic flavors permeate the whole sauce, and the vinegar smell goes right up your nose. However, I question the safety of this recipe and I would like Ball to respond: 1. Once the vinegar is brought to a boil, it is immediately reduced to a simmer. In pickling books I have, you are instructed to boil the vinegar for 2 minutes. 2. The garlic is not cooked, except for the 15 minutes during the sealing process in the water bath. I attended a canning seminar by a company that has a license to sell their canned food. They stated that fresh garlic increases the risk of botulism and needs to used very carefully in recipes. This contains a high amount of fresh garlic, there is no stress on what would happen if you exceeded the amount, and the garlic isn't being cooked prior to packing. 3. I haven't found expiration dates on these recipes. Is it 12 months? 18 months? Is this recipe really stable for that long? Thanks.
Date published: 2017-09-05
Rated 5 out of 5 by from amazing sauce canned this not sure what I would use it for .. and so happy I did. Great for dipping but also for marinades
Date published: 2017-08-26
Rated 3 out of 5 by from I have not made this exact recipe however... it is very similar to the habanero jelly I make, i.e., fresh peppers vs flakes. My family goes thru it like crazy as well and I have made mine in pint jars with no problem. Also, the ? about longevity. I come from a farming family from WAY back. I have opened Apple butter jelly that I know had to be 25 yrs old and it was delish. If you can stuff properly (very important) than you really shouldn't have to worry about anything that has tons of vinegar (great preservative). I don't think I would use that statement tho when talking about green beans or stuff that is not high in acid. You can usually look at a jar of any kind of canned food and if there is no discoloration, smell, and I'm sure lots of other signs it is probably fine. I grew up on family preserved fruits and veggies and I have never had food poisoning period in 55+ yrs.
Date published: 2017-08-12
Rated 5 out of 5 by from Good when freshly made, too! We wanted to try the recipe before committing to a batch, so we made 1/8th of the recipe. We simmered an additional 10 minutes (because it wasn't being processed in a hot water bath), let it cool a bit, then strained it through a fine strainer. The result? A lovely, golden, spicy syrup.
Date published: 2017-08-07
Rated 5 out of 5 by from Like Mae Ploy sauce but runnier This is a great recipe! I love Mae Ploy sweet chili dipping sauce and thought I would give this a try... I was not disappointed! The flavor is almost the same but the sauce has no thickening agent, maybe the recipe could be modified to make the sauce thicker with gelatin? I have made threee batches thus far, I also use this sauce as a vegetable marinade for banh mi sandwiches and as a salad dressing. I would also like to know if it is safe to use larger jars because I just go through this stuff too quickly!
Date published: 2017-07-25
Rated 5 out of 5 by from Safety I think you should respond to people that when you say a half pint (8oz) jar and they are using pint jars that this could be a safety issue. Recipes are tested for a certain size jar. You can go lower but not larger.
Date published: 2017-07-16
Rated 5 out of 5 by from Great recipe. How long would it last if not opened and when opened?
Date published: 2017-06-23
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