Barbecue Sauce

Barbecue Sauce

Barbecue Sauce

Preserving Method: Water Bath Canning

Makes about 3 (16 oz) pint jars

Everyone will want to grill at your house when they taste this homemade mild barbeque sauce made from fresh tomatoes, brown sugar, and lots of spice.


You will need

  • 20 cups chopped cored peeled tomatoes (about 21 medium)
  • 2 cups finely chopped onions (about 3 to 4 medium)
  • 3 garlic cloves, finely chopped
  • 1 Tbsp hot pepper flakes
  • 1 Tbsp celery seeds
  • 1-1/2 cups lightly packed brown sugar
  • 1 cup white vinegar
  • 1/3 cup lemon juice
  • 2 Tbsp salt
  • 1-1/2 Tbsp ground mace or nutmeg
  • 1 Tbsp dry mustard
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
     

 

Directions

  1. Combine tomatoes, onions, garlic, hot pepper flakes and celery seeds in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are soft, about 30 minutes.
  2. Transfer mixture, working in batches, to a food mill to extract liquid and pulp. This can also be done using a sieve placed over a bowl, press with the back of a spoon to extract all the liquid and pulp. Discard solids.
  3. Return liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30-45 minutes.
  4. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  5. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  6. Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

 

Degree of Difficulty:
Intermediate
Course:
Sauces