Homemade BBQ Sauce Canning
Homemade BBQ Sauce Canning is a delicious and easy-to-make recipe that will leave your taste buds craving for more. This recipe is perfect for those who love to can their own sauces and enjoy the taste of homemade BBQ sauce. With a perfect blend of sweet and tangy flavors, this sauce is sure to be a hit at your next BBQ party.
Ingredients:
- 6 cups of tomato sauce
- 1 cup of apple cider vinegar
- 1 cup of brown sugar
- 1/2 cup of honey
- 1/2 cup of Worcestershire sauce
- 1/4 cup of Dijon mustard
- 2 tablespoons of smoked paprika
- 2 tablespoons of garlic powder
- 2 tablespoons of onion powder
- 1 tablespoon of salt
- 1 tablespoon of black pepper
Serving: Makes 6-8 jars of BBQ sauce
Cooking Tips:
- Use a large pot to cook the sauce to prevent it from boiling over.
- Stir the sauce frequently to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness and tanginess of the sauce to your liking by adding more or less sugar and vinegar.
Cooking Process:
1. In a large pot, combine all the ingredients and stir well.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally.
4. Once the sauce has thickened, remove it from the heat and let it cool for a few minutes.
5. Pour the sauce into sterilized jars and seal them tightly.
6. Process the jars in a water bath canner for 15 minutes.
7. Remove the jars from the canner and let them cool completely before storing them in a cool, dark place.
Appearance and Taste:
Homemade BBQ Sauce Canning is a thick, rich, and flavorful sauce that has a beautiful deep red color. The sauce has a perfect balance of sweetness and tanginess, with a hint of smokiness from the paprika. The sauce is perfect for marinating meats, glazing ribs, or as a dipping sauce for chicken wings. This dish is a perfect combination of sweet and tangy flavors that will leave you wanting more.
Type of Dish: Condiment/Sauce
Main Ingredients: Tomato sauce, apple cider vinegar, brown sugar
