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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
Tomatoes
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.
Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
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.