Barbecue Sauce


Barbecue Sauce

Everyone will want to grill at your house when they taste this homemade mild barbeque sauce made from fresh tomatoes, brown sugar, and lots of spice.


3 Pint Jars (16 oz)


2 Hours

Processing Time:

20 Minutes


20 cups chopped cored peeled 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 (5% acidity)

1/3 cup bottled 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

Water Bath Canning



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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.

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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.

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Return liquid and pulp to saucepan. 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, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30-45 minutes.

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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.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.


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Ladle hot sauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.