Canning BBQ Sauce - Sweet, Spicy or Smoky
"This barbecue sauce recipe has 3 ways it can be adapted. You'll be able to easily customize this recipe to suit your taste. I use the recipe for 14 Spice Dry Rub Mix (link below) to season this sauce. With the spice mix on hand, it's a snap to make this barbecue sauce. The recipe for the 14 Spice Dry Rub Mix For Beef Chicken Or Pork is posted here #recipe18606 This sauce is excellent on barbecued ribs on the grill, but the skies the limit on what you decide to do with it! Whether making one sauce, all three, or inventing a few of your own, you'll see how fast and easy it is to make your own barbecue sauce that's better than anything you can buy in a bottle. Recipe Courtesy Of Monica Matheny of The Yummy Life Blog. Yields 2 1/2 cups"
- FOR VARIATIONS
- Serving Size: 1 (4075.6 g)
- Calories 4046
- Total Fat - 42.1 g
- Saturated Fat - 6.7 g
- Cholesterol - 0 mg
- Sodium - 8597.3 mg
- Total Carbohydrate - 829.7 g
- Dietary Fiber - 69.2 g
- Sugars - 379.3 g
- Protein - 86.4 g
- Calcium - 2181.7 mg
- Iron - 75.1 mg
- Vitamin C - 24.5 mg
- Thiamin - 5.8 mg
Step by Step Method
Combine all ingredients in large saucepan. Stir well.
Over medium heat, bring to boil. Reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks.
Store in refrigerator.
Keeps for several weeks.
Sweet and Tangy - Use the original recipe described above.
Smoky - Add 1/2 teaspoon liquid smoke per 1 cup of sauce.
Spicy - Add 1/4-1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you want).
Very spicy with a hint of smoke - For each 1 cup of sauce, add 1 teaspoon cayenne and 1/4 teaspoon liquid smoke.
TO CAN IT
This recipe is suitable for water-process canning as long as you don't decrease the ratio of vinegar to other ingredients.
Ladle hot sauce into hot jars leaving 1/4" head space.
Process half and full pints, for 20 minutes, in boiling water canner.
No special items needed.