Description
This homemade barbecue sauce offers the perfect blend of flavors and can be easily canned for pantry storage, ensuring you always have this versatile condiment available.
Ingredients
Base Ingredients
- 6 cups Ketchup (Main base for the sauce)
- 1.5 cups Apple cider vinegar (For tang and acidity)
- 1.25 cups Brown sugar (Can substitute with honey)
- 0.5 cups Honey (Optional; can replace some brown sugar)
- 0.25 cups Worcestershire sauce (Adds depth to the flavor)
Spices
- 2 tablespoons Smoked paprika (For smokiness)
- 1 tablespoon Chili powder (Adds heat and depth)
- 2 teaspoons Garlic powder (For background flavor)
- 2 teaspoons Onion powder (For background flavor)
- 1 teaspoon Black pepper (For seasoning)
- 1 teaspoon Mustard powder (Adds bite)
- 0.25-0.5 teaspoons Cayenne (Optional; for added heat)
Instructions
Preparation
- Add all ingredients to a large pot and stir well.
- Bring the mixture to a gentle simmer, then reduce the heat to prevent splattering.
- Simmer for 20 to 30 minutes, stirring often, until the sauce is well blended and thickened.
- Taste and adjust the seasoning as needed.
Canning
- Prepare your canner by filling it with enough water to cover jars by 1 to 2 inches and begin heating.
- Ladle hot barbecue sauce into hot jars, leaving 1/2 inch headspace.
- Remove air bubbles and adjust headspace if needed. Wipe rims, add lids and rings.
- Place jars in the canner and bring water to a steady boil.
- Process half pint and pint jars for 20 minutes, adjusting for altitude if necessary.
- Turn off heat and let jars sit in the canner for 5 minutes before placing on a towel to cool.
- Allow jars to sit for 12 to 24 hours and check seals; the lid should not flex when pressed.
Notes
For safe canning, use bottled vinegar with known acidity. Do not substitute low-acid ingredients unless using a tested recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment, Sauce
- Cuisine: American