Homemade Barbecue Sauce Canning Recipe

This post may containaffiliate links , which means that I may receive a commission if you make a purchase using these links . As an Amazon Associate I clear from restrict purchases .

You ’ll enjoy this homemade barbeque sauce on your draw in porc , ribs , Gallus gallus , and more . see how to create and save pleasant-tasting barbecue sauce with this pee bath canning formula .

avert stilted ingredient and eminent fructose corn syrup in computer storage - buy bottles by creating your own barbeque sauce with fresh vegetables from your backyard veg garden or local farmers ’ market place .

Jars of home canned barbecue sauce on a table.

This formula features advanced tomatoes , crisp celery , zesty white pepper , savory onions , and nipping garlic blended with orchard apple tree cider vinegar , smoked paprika , and other spices for a delectably sweet , savory , and smoky sauce . Once simmer to perfection , we ’ll keep it into ledge - stable mason jars using a water bath canner so you may savour it twelvemonth - orotund .

Tips for Canning Barbecue Sauce

This recipe will guide you through making your very own homemade barbecue sauce using fresh ingredients . Here are tips to help your canning school term go smoothly :

Allow for Plenty of Time

Like most sauce recipes , creating this barbecue sauce requires prison term and forbearance , but the result is a mouthwatering condiment bursting with flavor . The sauce - making outgrowth affect several steps to assure the best taste and heaviness .

First , the vegetables are prepped , cook until piano , then puréed and simmered to disappear moisture . Then the rest of the ingredients are added , and the sauce is slow cooked until slurred . Only then is it ready to be put into jars and process in a water bath canner for ledge - unchanging jars .

While most of the cookery sentence involved is hands - off , you should give yourself about 3 to 4 hour to make , simmer , and can the barbeque sauce .

3 jars of bbq sauce.

About the Ingredients

Like any conserve recipe , mellow - quality ingredients will produce a good - quality force out barbecue sauce . Select ripe , disease - costless , and firm vegetables with no blemishes or major insect damage . Here are guidelines for select quality main ingredients for this formula :

Any smorgasbord can be used , including paste , cerise , or slicing tomatoes . A mix of dissimilar case will give you a well - rounded season barbecue sauce :

This recipe expend a mixing of sweet bell pepper and jalapeño chilies . However , this is where you could get originative and make this recipe your own by exchanging the type of black pepper . If you prefer a spicier sauce , swap some toll peppers with hot black pepper , like habaneros or Serrano chili . Just be trusted not to exceed the entire amount of peppers listed , as this could make the sauce dangerous for canning .

Jars of home canned barbecue sauce on a table.

you may expend any potpourri of lightbulb Allium cepa in this recipe , let in red , yellow , or white .

Use commercial-grade vinegar with 5 % sourness . Vinegar is required to adjust the recipe ’s sourness so it is safe for give the sack . This recipe use apple cyder vinegar , which is made from fermented apple and adds a prissy tangy and fruity flavor to the barbeque sauce .

you’re able to safely trade out the orchard apple tree cider acetum with lily-white acetum . White vinegar is unclouded vinegar made by distilling corn and rye whisky . Choose an constitutive brand to avert genetically modified corn .

Ad image for 40+ Meals in a Jar Pressure Canning Recipes eBook

We swapped the unmingled sweet pepper called for in the recipe withsmoked paprikato sum a delicious vulgar , smokiness to the barbeque sauce . Smoked paprika , also name pimenton or smoke Spanish paprika , is made from pimiento peppers that are smoked over an oak fire , dry out , and ground into a fine pulverisation .

How to Measure the Vegetables

The recipe bank on chop cup measurement of love apple , Apium graveolens dulce , onions , and peppers . These ingredient need to be chopped around the same size of it so they can be measured accurately in measuring cups , and the ratio of ingredient is the same .

washing , peel , seed , and hack your tomatoes , capsicum , and onion one at a time , and then mensurate them separately . I love using avegetable chopperfor this undertaking . It dice firm vegetables into 1/4 - inch pieces quickly and evenly . If you do n’t have a chopper , expend a tongue or pulse the veg in a food central processor .

If you are using a food for thought processor , impulse each ingredient separately , add to the measuring cup , and chop more if needed to equal the amount required for the recipe . You require uniform chunks , not a purée .

Ways to Purée the Sauce

for be puréed into a still sauce , the vegetable must be cooked first . Once the vegetables are diffuse , there are several ways to blend the veggie with kitchen gadgets :

With any method you prefer , let the sauce cool down slightly before coalesce so you do not get burned . Work in small stack until all the sauce is puréed .

Steps to Make and Can Barbecue Sauce

While there are numerous recipes for making barbeque sauce , if you are preserve the sauce in shelf - unchanging jars , it is important to keep up a formulated and scientifically examine recipe to secure it is safe for home canning .

This homemade bbq sauce formula is from theSo Easy to Preservebook , and is just send for , “ Barbecue Sauce . ” A similar recipe can also be found in theBall Complete Book of Home Preservingunder the name , “ Sombrero Barbecue Sauce ” . you could stash away the BBQ sauce in the deep-freeze if you make changes to the formula or wish to avoid going through the canning process .

If this is your first time canning , or if you have n’t sack in a while , it may be helpful to review these article onPrinciples of Home CanningandUsing Boiling Water Cannersat theNational Center for Home Food Preservationwebsite .

The full formula is at the bottom of this clause , but here are the elaborate step to make barbecue sauce from refreshing ingredient and family canning it into shelf - stable jounce for your food storage shelves .

Step 1: Gather Your Kitchen and Canning Equipment

You ’ll need the following :

Step 2: Prepare the Vegetables

Step 3: Cook and Purée the Vegetables

Stir to fuse the tomatoes , cultivated celery , onion , pepper , and ail . Bring the pot to a simmer over low heat and cook until the veg are soft , about 10 to 20 minutes . Stir occasionally to prevent sticking .

Once the vegetable are soft , turn off the heat and rent them cool slightly , and then blend the vegetables using a food for thought John Mill , food strainer , blender , food processor , or handheld stick blender . come back the mixture to the large pot .

Step 4: Simmer the Sauce

bring in the blended sauce to a simmer again over low heat and continue make until the volume shorten by half , about 1 minute . agitate occasionally to prevent sticking .

While the sauce is simmering , add the peppercorns to a spice bag or coffee berry filter and tie off . commingle the dark-brown lettuce , powdered mustard , paprika , salt , and long pepper pepper in a minor roll , and set away .

Once the veggie mixture is lose weight by half , add the spice bagful , browned sugar commixture , red-hot sauce , and vinegar to the pot . Stir to combine and continue simmering until the mixture thickens to the consistence of catsup , about 1 to 2 hours . As the mixture cooks , stir occasionally to keep sticking .

Step 5: Prepare the Canning Equipment

While the sauce is simmer , prepare your canning equipment . Wash the canning jars , lids , and tools in warm , soapy water and rinse well .

commit the jarful rack into the body of water bath canner , set the jars in the canner , and fill up the canner with enough water supply to extend the shock . Bring the canner to simmer ( 180˚F ) for 10 minute of arc , and keep ardent .

Step 6: Can the Barbecue Sauce

practice the jar lifter to remove a blistering jar from the canner , pour the piss back into the good deal , and pose it on a dry kitchen towel . Keep the remaining jounce in the canner so they stay warm .

take away the spicery bag of peppercorns and discard . Then habituate the funnel shape and ladle to fill the jolt with barbecue sauce while leaving 1/2 - inch headspace . start the bubble Sir Karl Raimund Popper through the jar to remove tune bubbles , and pick the flange with a dampish towel . Center a hat on the jounce , invest the band over the binding , and screw it on until fingertip fast . range the jar back into the canner , and replicate with the ease of the jarful .

Adjust the water level to handle the tops of the jar by about 2 inches , then insure and bring the canner to a furuncle over medium - high oestrus . Once it boil vigorously , set the timekeeper , and process the jars for the times indicated in the recipe below , correct for your elevation .

Once the processing time is complete , release off the heat , remove the covert , and let the canner cool for 5 bit . Then use the jar lifter to slay the jars , place them on a dry towel , and allow them cool down totally for 12 to 24 hour . Test the seal , recording label , date , and salt away the jars in a cool , dark location for 12 to 18 months .

Ways to Use Barbecue Sauce

Once you start the jar , sense spare to enhance the flavors according to your preferences . You have the originative freedom to elevate the taste profile by contain superfluous elements like rich molasses , the savory astuteness of Worcestershire sauce , the pizzazz of Dijon Indian mustard , the umami richness of soy sauce , a spot of fiery essence through red pepper eccentric , or even fine - tune the redolence with the delightful addition of dearest or an surplus steer of kale .

barbeque sauce is a various condiment that you could use in so many ways , including as a dip sauce , glaze , a sandwich paste , and of course , for brushing on your favorite grilled meats and vegetables .