Note: There are many types of barbecue sauce recipes and the acidity will vary among recipes. Please follow the directions and use the ingredients listed in each recipe.
Barbecue Sauce from BallEveryone loves a good Barbecue Sauce. This is a tasty recipe from Ball but the sauce is not very thick. The amount of time the recipe says to cook the sauce is not enough time to thicken it to the consistency of barbecue sauce. I changed the directions to allow for simmering the sauce until thicker before adding the spices. After running through the food mill, you can simmer it until thick as you like it and then add the spices and continue simmering for another 30 minutes.
20 cups chopped cored peeled tomatoes (about 21 medium)
2 cups finely chopped onions (about 3 to 4 medium)
3 cloves garlic, 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
- 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.
- PUT MIXTURE: through a food mill to remove skins and seeds. If you don't have a food mill you can use a sieve.
- RETURN: sauce to a pot and cook slowly until the consistency of Barbecue Sauce you would by in a store.
- 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, about 30 minutes.
- 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.
- LADLE: hot sauce into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS: jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Reference: Ball Fresh Preserving
Barbecue Sauce from National Center Home Food Preservation
Note: There are many types of barbecue sauce recipes and the acidity will vary among recipes. This canning process is intended for this recipe and procedure.
- 4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes)
- 2 cups chopped celery
- 2 cups chopped onions
- 1½ cups chopped sweet red or green peppers (about 3 medium peppers)
- 2 hot red peppers, cored, and chopped
- 1 teaspoon black peppercorns
- 2 cloves garlic, crushed
- 1 cup brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon canning salt
- 1 teaspoon hot pepper sauce
- 1/8 teaspoon cayenne pepper
- 1½ cups of (5%) vinegar
Yield: About 4 pint jars
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half, (about 45 minutes).
Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1½ to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns.
Fill hot sauce into clean, hot jars, leaving ½ inch head-space. Remove air bubbles and adjust head-space if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner according to the recommendations in the chart. Let cool, undisturbed, 12 to 24 hours and check for seals.
|Table 1. Recommended process time for Barbecue Sauce in a boiling water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
|Hot||Half-pints or Pints||20 min||25 min||30 min||35 min|
Chicken Wing Sauce
This recipe is from Bernardin. Bernardin is to Canada what the NCHFP is to America. Their recipes are tested and safe to can.Ingredients needed:
10 cups chopped tomatoes, about 5 lb or about 20 medium
2 cups chopped onion
1/3 cup brown sugar
1/2 tsp cayenne pepper
1- 1/2 cups white vinegar
4 tsp pickling salt
2 cloves garlic, minced
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
Yields approximately 8 or 9 half pint jars of sauce.
Put your jars in a pot of water and leave them simmering until ready to use. Wash and Rinse bands and lids and set aside until ready for them.
Blanch your tomatoes. Once peeled, coursely chop them. Add 10 cups of tomatoes to a large stainless steel pot. Add your onions, sugar and cayenne pepper. Bring to a boil while stirring. Reduce heat and boil gently for 30 minutes. Stir it occasionally. Remove from heat and puree the mixture.
Return your puree to the pot and add all other ingredients.
Bring back to a boil. Reduce heat and boil gently until you get the consistency you like. Usually about an hour. Remember to stir occasionally.
Ladle your hot sauce into jars leaving 1/2 inch head-space. Use a chop stick or something similar to remove air bubbles. Adjust head-space if needed. Wipe the rims of your jars with a clean paper towel dipped in vinegar to ensure a good seal.
Put on lids and rings and tighten down finger tight.
Process in a boiling water bath for 15 minutes up to 1000 feet. If above 1000 feet adjust time for your elevation.
When time is up, remove lid from canner and wait 5 minutes. Place jars on a towel on the counter to cool for 24 hours. Do not re-tighten your rings.
Check your seals after 24 hours. Label and Store in a cool, dark place.
Reference: Bernardin Home Canning