Makes about 6 (8 oz) half pints
2 1/2 cups white vinegar
2 1/2 cups granulated sugar
4 cups chopped hot red chili peppers, such as Holland (Dutch), Fresno or jalapeño
1 1/2 cups sultana raisins, rinsed
1/4 cup chopped garlic
1 tbsp grated ginger root
2 tsp salt
COMBINE vinegar and sugar in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat and boil gently for 3 minutes. Add chili peppers, raisins, garlic, ginger root and salt. Increase heat to high and bring to a boil. Reduce heat and boil gently until vegetables are heated through, about 5 minutes.
LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 10 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.