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Sauces
Smoky Sweet Barbecue Sauce
Sauces
Smoky Sweet Barbecue Sauce
Every home cook needs a good barbecue sauce recipe in their back pocket. Whether you’re grilling, hosting a game day party, or cooking a weeknight meal, our Smoky Sweet Barbecue Sauce is guaranteed to bring the flavor you’re looking for.
Makes:
6 Pint Jars (16oz)
Prep:
2 Hours & 30 Minutes
Processing Time:
20 Minutes
INGREDIENTS
12 lbs. chopped peeled tomatoes (about 5 quarts)
3 cups finely chopped onion
4 cloves garlic, chopped
1 1/2 cups apple cider vinegar (at least 5% acidity)
½ cup bourbon
2 cups dark brown sugar
1 Tbsp. garlic powder
1 Tbsp. mustard powder
2 Tbsp. smoked paprika
½-1 tsp. cayenne pepper
2 tsp. chili flakes
2 Tbsp. salt
Water Bath Canning
DIRECTIONS
FIRST, LET'S PREP!
Combine tomatoes, onion and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches puree vegetables until smooth with Harvest Pro food mill, or in the bowl of a food processor.
Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1 ½-2 hours, stirring occasionally to prevent scorching.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
Ladle hot sauce into a hot jar leaving a 1/2 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.
NEXT, LET'S CAN IT!
Ladle hot sauce into a hot jar leaving a 1/2 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.
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.