This BBQ Sauce is a little tangy, a little sweet, a little spicy and super delicious! Summer is coming fast!! Get some canned up today!
Ingredients and Variations
Ingredients: Grape tomatoes, onion, celery, carrots, garlic, filtered water, white vinegar, granulated sugar, molasses, Kosher salt, onion powder, garlic powder, ground mustard, ground ginger, ground nutmeg, ground cinnamon, ground cloves, cayenne and liquid smoke.
Variations: Use any tomatoes you have, a sugar substitute suitable for canning can replace granulated sugar, brown sugar can be used in place of granulated and molasses, honey or maple syrup can also be used in place of sugar, a little maple extract can also be added to enhance flavor if desired, a cup of whiskey can be added, jalapeƱos can be added in the beginning with the veg if desired, 2 1/2 lbs of tomatoes can be replaced with fruit such as peaches, cranberries, apples, blueberries or apricots for a fruity sauce if desired. Cayenne can be cut back or omitted completely if desired,
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
BBQ Sauce (Canning Recipe)
15
minutes5
hours20
minutes12
pintsA little tangy, a little sweet, a little spicy and delicious BBQ sauce!
Ingredients
10 lbs grape tomatoes
2 stalks celery washed and cut into 2-inch sections
2 medium carrots, washed and cut into 2-inch sections
6 cloves garlic, peeled and left whole
2 large onions, quartered and peeled
2 cups filtered water
2 tbsp Kosher, canning or sea salt
2 – 3 cups granulated sugar
2 cups white vinegar (5%)
1 cup molasses
1 tbsp onion powder
2 tsp garlic powder
1 tbsp mustard powder
2 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
6 – 8 dashes liquid smoke
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare canner filling with water, bring to a simmer with jars in it, for 20 minutes. Do NOT boil!
- soak tomatoes on water with white vinegar for 15 minutes if they didn’t come from your garden! Rinse and put into a large stockpot with carrot, celery, onion, garlic and filtered water. Cook vegetables for 1 – 2 hours on medium until all are soft.
- Put into a food mill to create a smooth sauce, it will be thin at this point. pour into a large pot, add vinegar, molasses, sugar and all seasonings. Cook on medium-low until sauce reduces down and thickens into a smooth sauce. This will take about 3 hours, keep an eye on it, stir occasionally, make sure the bottom doesn’t scorch.
- Fill jars up to 1/2-inch headspace, remove air bubbles, wipe rims and place on lids and bands to fingertip tight. Place directly into simmering water bath canner.
- Processing base time for pints and half pints is 20 minutes, add 5 minutes appropriately for your elevation, mine is 1,100 so I added 5 minutes making my total processing time 25 minutes.
){kind=link}