Canning Barbecue Sauce, BBQ sauce NO ADDED THICKENERS

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index and adds a caramel flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup is a natural sweetener that can replace honey.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: liquid aminos

Liquid aminos provide a similar umami flavor.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika can be used for color without the smoke.

Start with frozen tomatoes, allowing them to thaw in the sun for a couple of hours to drain excess water.

Use a strainer and blanching pot to strain the thawed tomatoes, letting them drip.

Once the tomatoes are strained, use a food mill to process them into a thick tomato sauce, avoiding the use of a blender to keep skins out.

Heat the thick tomato sauce in a 14-quart kettle.

Add about 1 cup of lemon juice to raise the acidity for canning safety.

Add less than 1 cup of Worcestershire sauce.

Add about 3/4 cup of salt.

Add about 2/3 cup of liquid smoke.

Add 2 cups of apple cider vinegar.

Stir in brown sugar to taste, adjusting the sweetness as desired.

Add 3 to 4 tablespoons of prepared mustard.

Cooking Techniques

Equipment Needed

Spice Level: