BBQ Sauce For Canning Recipe
BBQ Sauce for Canning is a homemade recipe that combines tomatoes, vinegar, sugar, and a blend of spices to create a tangy, flavorful sauce. Perfect for preserving, it’s cooked down to a thick consistency, then canned for long-term storage. This sauce can be used for grilling, dipping, or marinating.
Equipment
- Large saucepan or stockpot
- Wooden spoon for stirring
- Canning jars (8 oz or 16 oz)
- Canning lids and rings
- Ladle
- Tongs
- Canning funnel (optional, but helpful)
- Large pot for boiling water (for the water bath)
Ingredients
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar packed
- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground cayenne pepper optional, for heat
Instructions
Step 1: Combine the Ingredients
- Start by adding all of the ingredients into a large saucepan or stockpot. Use a wooden spoon to stir everything together. Make sure all of the sugar dissolves and the spices are well mixed.
Step 2: Bring to a Simmer
- Place the saucepan over medium heat. Bring the sauce to a simmer, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. Once it starts to bubble, reduce the heat slightly to maintain a gentle simmer.
Step 3: Let It Cook
- Let the sauce simmer for about 1 hour, stirring occasionally. The sauce will thicken up and reduce in volume. Keep an eye on it to make sure it doesn’t burn. If the sauce becomes too thick, you can add a little more vinegar or water to achieve your desired consistency.
Step 4: Prepare the Jars
- While the BBQ sauce is simmering, sterilize your canning jars. To do this, simply place the jars in a large pot of boiling water for 10-15 minutes. Once done, remove the jars and set them aside to cool.
Step 5: Fill the Jars
- Once the sauce has thickened to your liking, use a ladle to fill each jar with the hot BBQ sauce. Leave about 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars with a clean cloth to remove any sauce.
Step 6: Seal the Jars
- Place the lids onto the jars and screw on the rings until they are finger-tight. Carefully lower the jars into a boiling water bath, ensuring the jars are covered by at least an inch of water. Boil the jars for 10 minutes to seal them properly.
Step 7: Cool and Store
- Remove the jars from the water bath and allow them to cool completely. Once cooled, check that the seals are secure (the lids should not pop when pressed). Store your sealed jars in a cool, dark place. They will last for up to a year.
Notes
❖ Customize the Sweetness: If you prefer a sweeter BBQ sauce, you can increase the amount of brown sugar or molasses. On the other hand, if you like a more tangy and less sweet sauce, try reducing the sugar and increasing the vinegar for that extra bite.
❖ Adjust the Heat to Your Preference: The cayenne pepper adds a kick, but you can control the heat by adding more or less depending on your taste. For an even spicier BBQ sauce, try incorporating diced fresh chili peppers or a few dashes of your favorite hot sauce.
❖ Thicker Sauce: If you prefer a thicker BBQ sauce, you can let it simmer longer, allowing more liquid to evaporate. Alternatively, if the sauce is too thick for your liking, add small amounts of water or apple cider vinegar until you reach the desired consistency.