Canning Barbecue Sauce - Sweet and Smoky Recipe

Looking for a delicious, homemade barbecue sauce you can enjoy year-round? This Canning Barbecue Sauce recipe is the answer! Not only does it deliver a mouthwatering sweet and smoky flavor, but it’s also shelf-stable, thanks to the canning process. Making your own barbecue sauce means you control the ingredients, avoiding preservatives and artificial flavors often found in store-bought varieties. Plus, it’s incredibly rewarding and tastes amazing on everything from ribs to chicken to pulled pork. This recipe is also a fantastic way to use up a glut of summer tomatoes!

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What is Canning Barbecue Sauce?

Canning Barbecue Sauce is a method of preserving homemade barbecue sauce by processing it in a boiling water bath or pressure canner. This ensures the sauce is shelf-stable for an extended period, typically up to a year or more, making it perfect for stocking your pantry. The process involves heating the filled jars to a specific temperature for a set amount of time, creating a vacuum seal that prevents spoilage.

Our Sweet and Smoky recipe combines the best of both worlds: the perfect balance of sweet and tangy, with a hint of smokiness that elevates any grilled dish. Making your own also allows you to customize the flavors to your preference, creating a unique barbecue sauce you won’t find anywhere else. Give this recipe a try; you’ll never go back to store-bought sauce!

Key Ingredients for Canning Barbecue Sauce:

6 cups crushed tomatoes (fresh or canned): Provides the body and base of the sauce. If using fresh, blanch, peel, and crush them first. Canned crushed tomatoes offer convenience and consistency.
1 1/2 cups apple cider vinegar: Adds tanginess and acidity, which is crucial for preservation as well as flavor.
1 cup brown sugar, packed: Lends sweetness and a caramel-like flavor. Pack the sugar tightly into the measuring cup for accurate measurement.
1 cup granulated sugar: Balances the brown sugar and adds a clean sweetness.
1/2 cup tomato paste: Thickens the sauce and intensifies the tomato flavor.
1/4 cup Worcestershire sauce: Provides a savory, umami depth.
1/4 cup prepared yellow mustard: Adds a subtle tang and complexity.
2 tablespoons smoked paprika: Imparts a smoky flavor, crucial for this recipe.
2 tablespoons onion powder: Contributes savory onion flavor.
2 tablespoons garlic powder: Adds a pungent garlic dimension.
1 tablespoon chili powder: Provides a mild heat and spice.
1 teaspoon cayenne pepper (optional): For extra heat. Omit or adjust to taste.
1 teaspoon black pepper: Adds a peppery bite. Freshly ground is best.
1 teaspoon salt: Enhances all the other flavors. Use canning or sea salt.

How to Make Canning Barbecue Sauce:

This recipe is surprisingly easy, blending a delicious balance of sweet, smoky, and tangy flavors. Simmering all the ingredients together allows them to meld into a rich, complex sauce you’ll love. The canning process takes a little extra time but is essential for long-term storage and preserving that amazing flavor. The entire process, from prep to canning, takes about 2 hours.

Step-by-Step Instructions:

1. Prepare Your Canning Equipment: Before you start cooking, prepare your canning equipment. This is crucial for a safe and successful canning process.
* Wash: Thoroughly wash your canning jars, lids, and bands in hot, soapy water. Rinse well.
* Sterilize: Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep them hot until ready to use. You can also use a dishwasher with a sterilize setting.
* Heat Lids: Place the lids in a separate saucepan with hot water. Do not boil. Keep them warm until ready to use.
* Prepare Canner: Fill your water bath canner with enough water to cover the jars by at least 1 inch. Bring the water to a simmer.

2. Combine Ingredients: In a large, heavy-bottomed saucepan, combine all the ingredients: crushed tomatoes, apple cider vinegar, brown sugar, granulated sugar, tomato paste, Worcestershire sauce, yellow mustard, smoked paprika, onion powder, garlic powder, chili powder, cayenne pepper (if using), black pepper, and salt.

3. Simmer the Sauce: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to low and simmer, uncovered, for 1 to 1.5 hours, or until the sauce has thickened to your desired consistency. Stir frequently, especially towards the end of the cooking time, as the sauce will thicken and be more prone to sticking.

4. Taste and Adjust: After simmering, taste the sauce and adjust the seasoning as needed. You might want to add more sugar for sweetness, vinegar for tanginess, or spices for more depth.

5. Fill Jars: Using a ladle, carefully fill the hot, sterilized jars, leaving 1/2 inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills.

6. Apply Lids and Bands: Place the warmed lids on the jars, and screw on the bands finger-tight. Don’t over-tighten, as this can prevent a proper seal.

7. Process in a Water Bath Canner: Carefully lower the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil and process for 15 minutes for pint jars (16 oz) or 20 minutes for quart jars (32 oz). Adjust processing time for altitude according to recommended guidelines.

8. Cool and Check Seals: After processing, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface and let them cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a “pop” sound as the lids seal.

9. Check Seals and Store: After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or move, the jar is sealed properly. If a lid flexes, the jar is not sealed and should be refrigerated and used within a week, or reprocessed with a new lid. Store sealed jars in a cool, dark place for up to a year.

Why You’ll Love This Canning Barbecue Sauce:

This Sweet and Smoky Canning Barbecue Sauce is a game-changer! The main highlight is the ability to have homemade, preservative-free barbecue sauce on hand whenever the craving strikes, without worrying about spoilage. Making it at home is also incredibly cost-effective compared to buying premium barbecue sauces from the store, and you have the satisfaction of knowing exactly what went into it.

The combination of smoked paprika, brown sugar, and a touch of cayenne (if you dare!) creates a complex flavor profile that’s perfect for grilling season or adding a smoky kick to any dish. It offers a rich, deep flavor that perfectly complements a similar recipe, like homemade ketchup, but with a distinct smoky twist. Ready to transform your summer barbecues? Try making this sauce at home you’ll never go back to store bought.

What to Serve Canning Barbecue Sauce With:

This Sweet and Smoky Canning Barbecue Sauce is incredibly versatile! It’s fantastic on grilled chicken, ribs, or pulled pork sandwiches.

Try it as a dipping sauce for chicken wings or french fries. Spread it on burgers or use it as a glaze for baked ham. For side dishes, consider pairing it with coleslaw, cornbread, or baked beans. A refreshing glass of iced tea or lemonade complements the smoky flavors beautifully.

Top Tips for Perfecting Canning Barbecue Sauce:

Adjust the sweetness: If you prefer a less sweet sauce, reduce the amount of sugar. You can also use a natural sweetener like honey or maple syrup, but be aware that this may affect the canning process.
Control the heat: If you’re sensitive to spice, omit the cayenne pepper altogether or use a milder chili powder. You can always add a pinch of red pepper flakes later if you want to kick it up a notch.
Thicken the sauce: If your sauce is too thin after simmering, you can thicken it by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.
Adjust acidity: Ensure the sauce has the correct PH for preserving it properly- use a PH tester for safety.
Use high-quality ingredients: The better the quality of your ingredients, the better the flavor of your sauce. Opt for ripe, flavorful tomatoes and fresh spices whenever possible.
Safety First: Always follow proper canning procedures to ensure a safe and shelf-stable product. Use tested recipes and processing times.

5 Facts about Canning Barbecue Sauce:

Canning barbecue sauce allows you to enjoy the taste of summer all year round.
Homemade barbecue sauce is often healthier than store-bought options, as you control the ingredients and can avoid added preservatives and artificial flavors.
Different regions of the United States have their own distinctive barbecue sauce styles, from the sweet and tangy sauces of Kansas City to the vinegar-based sauces of North Carolina.
The canning process helps to intensify the flavors of the barbecue sauce, as the ingredients meld together during simmering and processing.
Barbecue sauce can be used as a marinade, dipping sauce, or glaze, making it a versatile condiment to have on hand.

Storing and Reheating Tips:

Storing: Properly sealed jars of Canned Barbecue Sauce can be stored in a cool, dark place for up to a year. Once opened, refrigerate the jar and use within 2 weeks.
Reheating: To reheat the barbecue sauce, simply pour the desired amount into a saucepan and warm over low heat, stirring occasionally. Avoid boiling the sauce, as this can alter the flavor and texture. You can also microwave the sauce in a microwave-safe dish, stirring every 30 seconds until heated through.
Freezing: While it’s not recommended to freeze canned barbecue sauce after it has been processed, you can freeze the sauce before canning. Allow the cooked sauce to cool completely, then transfer it to freezer-safe containers, leaving some headspace for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before using and follow the canning steps listed above or simply use it as is ( without canning).

Final Thoughts:

Making your own Canning Barbecue Sauce is a rewarding experience that allows you to create a flavorful, shelf-stable condiment that you can enjoy all year round. With this Sweet and Smoky recipe, you’ll have a delicious barbecue sauce that’s perfect for grilling, dipping, or adding a smoky touch to any dish. So gather your ingredients, follow the instructions carefully, and get ready to enjoy the taste of homemade barbecue sauce whenever you want!

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Canning Barbecue Sauce FAQs:

Q: Can I use different types of tomatoes?
A: Yes, you can use different types of tomatoes, but keep in mind that the flavor and texture of the sauce may vary. Roma tomatoes are a good option, as they have a meaty texture and mild flavor.

Q: Can I reduce the amount of sugar?
A: Yes, you can reduce the amount of sugar, but make sure to maintain the proper ratio of acidity to sugar and pH for safe canning.

Q: How do I know if my jars are sealed properly?
A: After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or move, the jar is sealed properly. If a lid flexes, the jar is not sealed and should be refrigerated and used within a week, or reprocessed with a new lid.

Q: Can I add other spices or ingredients?
A: Yes, you can experiment with other spices or ingredients, such as cumin, coriander, or liquid smoke. Just be sure to follow safe canning guidelines and adjust the recipe accordingly.

Q: Can I use a pressure canner instead of a water bath canner?
A: While you can use a pressure canner to process barbecue sauce, a water bath canner is generally sufficient, as the acidity of the sauce is high enough to prevent spoilage. If using a pressure canner, follow the manufacturer’s instructions for processing acidic foods.

Canning Barbecue Sauce – Sweet and Smoky Recipe