Learn how to can bbq sauce from scratch to have a this sweet and savory condiment always on your pantry shelves.
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After spending days in the kitchen processing diced tomatoes, I have finally reached the amount of jars that I will use for the upcoming year. Having food preservation goals can help keep you on track making food that you will actually use. Since we still had tons of tomatoes coming from the garden, I needed a new project! Homemade bbq sauce was my choice to use up the rest of the tomatoes.
Most bbq sauce recipes online simply mix already made condiments together to made a bbq sauce. I wanted to develop a recipe that would start with fresh tomatoes straight from the garden. Here on our homestead, I prefer to make recipes that start with raw ingredients so I have ways to use what is available to us.
Canning will will ensure that you can use this delicious sauce throughout the year! It makes Makes 3 pint (16oz) jars, or six half-pint jars. I like to use the half-pint, since we rarely use more than that for one meal. Use this delicious sauce on chicken, beef, burgers, pizza, or even pasta!
Tools you’ll need to can bbq sauce
- Stainless steel saucepan
- food mill or sieve
- boiling water canner
- 3 pint jars of 6 half pint jars with lids and rings
- jar lifter
- magnetic lid lifter
- dishtowel
Ingredients you’ll need to make bbq sauce
- 20 cups chopped 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 nutmeg
- 1 Tbsp dry mustard
- 1 tsp ground ginger
- 1 tsp ground cinnamon
How to make bbq sauce
- 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.
- 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.
- Return liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, 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.
How to can bbq sauce
- 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. Right before you are ready to fill the jars drip the lids into the water to sterilize for 5 minutes.
- 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.
- 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.
Tips for canning bbq sauce
- If there are any jars that did not seal, simply put them into the refrigerator and use within the next two weeks.
- A food mill will get the most meat from the tomatoes and makes a thicker sauce. This is the best option if you have it available!
- Use a large pot to avoid any splattering on your stove top!
- If your bbq sauce is a little too thin, you can add tomato paste 1 Tbsp at a time until you reach your desired consistency.
- Make sure to wipe the rims of the jars. Bbq sauce is extremely sticky and can cling to the sides of the bowl. A clean dishtowel dipped in a small amount of white vinegar will take any residue right off.
- Do not check seals until jars are completely cooled. This can affect a true seal.
- Adjust the timing for your specific altitude. Check this chart to find out how you should adjust this recipe.
- Write the date and contents on the jar lid, to ensure you won’t forget when it should be used up by.
Serving Suggestions
- Use as the sauce for bbq chicken pizza
- Add to grilled chicken or beef
- Make bbq chicken grilled cheese paninis
- Make a summer bbq pasta salad
- Make BBQ baked beans
- Make a bbq chicken Cobb salad
- Use a condiment on any sandwich or burger
- Make bbq pulled pork
Commonly asked questions
How long does homemade canned bbq sauce last?
Homemade bbq sauce will last for up to one year on your pantry shelf.
How do you preserve barbeque sauce?
Bbq sauce is preserved by water bath or pressure canning.
Can I preserve BBQ sauce?
Yes. You can preserve store-bought or homemade bbq sauce by canning.
How long to water bath can bbq sauce?
Water bath can bbq sauce for approximately 20 minutes. You may need to adjust the time based off of your altitude to read more about altitude adjustments click this link.
Can I pressure can BBQ sauce?
Yes. Everything that can be water bath canned can also be pressure canned. Just not vice versa. If you are pressure canning, you will not need to process as long.
Related articles:
How to Get Started Canning for Beginners
Rosemary Garlic Mashed Potatoes
Pantry Inventory List to Boost Food Security
Home-Canned BBQ Sauce
This savory homeade bbq sauce is made from fresh tomatoes, giving it an authentic flavor that cannot be bought in a store. Full of spices with the perfect balance of sweet and aromatic you will love this homemade and home canned bbq sauce!
Ingredients
- 20 cups chopped 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 nutmeg
- 1 Tbsp dry mustard
- 1 tsp ground ginger
- 1 tsp ground cinnamon
Instructions
TO MAKE BBQ SAUCE
- 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.
- 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.
- Return liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, 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.
- 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. Right before you are ready to fill the jars drip the lids into the water to sterilize for 5 minutes.
- 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.
- 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.
TO CAN BBQ SAUCE
Notes
- If there are any jars that did not seal, simply put them into the refrigerator and use within the next two weeks.
- A food mill will get the most meat from the tomatoes and makes a thicker sauce. This is the best option if you have it available!
- Use a large pot to avoid any splattering on your stove top!
- If your bbq sauce is a little too thin, you can add tomato paste 1 Tbsp at a time until you reach your desired consistency.
- Make sure to wipe the rims of the jars. Bbq sauce is extremely sticky and can cling to the sides of the bowl. A clean dishtowel dipped in a small amount of white vinegar will take any residue right off.
- Do not check seals until jars are completely cooled. This can affect a true seal.
- Adjust the timing for your specific altitude. Check this chart to find out how you should adjust this recipe.
- Write the date and contents on the jar lid, to ensure you won't forget when it should be used up by.
Nutrition Information:
Amount Per Serving: Calories: 387
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