How to make BBQ Sauce Recipe for canning

ketchup

🥗Healthier: no-sugar-added ketchup

💰Cheaper: generic ketchup

Healthier option with less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

Distilled vinegar is often less expensive.

To make tomato juice wash, trim, and quarter tomatoes. Transfer to a large stockpot and bring to a boil. When the tomatoes are mushy add onions and blend with a hand blender until smooth.

Add the remaining ingredients except for the Thermflo. Bring to a boil and simmer over medium heat until cooked down (about 1 1/2-2 hours.)

Meanwhile, remove 1 1/2 cups of the bbq sauce to mix with the Thermflo later.

Place the Thermflo into a medium mixing bowl. Slowly whisk in the cooled and reserved barbecue mixture to make a slurry. Gradually whisk it into the pot of bbq sauce. Bring everything to a boil and remove from heat.

Pour bbq sauce into jars up to the headspace. Loosely close each jar shut and place it into a water canner or large pot. Fill with water about 3/4 full of the quart jar. Cover the pot with a lid and bring to a boil. Process for 20 minutes, covered after it boils.

Remove jars and twist each band tightly shut, using a kitchen towel. Allow jars to cool for at least 24 hours before checking if they are sealed.

Once sealed bbq sauce keeps for 1-2 years on the shelf.

Cooking Techniques

Equipment Needed

Spice Level: