Homemade BBQ Sauce Recipe for Canning
One of my favorite jars to pull off the shelf- homemade BBQ sauce. This homemade BBQ sauce recipe is a blend of ripe Roma tomatoes, vinegar, brown sugar, spices, and liquid smoke to create a rich, tangy sauce with just the right balance of sweetness, smokiness, and spice.
Best of all, this is more than a simple BBQ sauce recipe for the refrigerator. This recipe is specifically designed for water bath canning, which means you can make a large batch during tomato season and preserve it for later. As a result, you can stock your pantry with homemade BBQ sauce that is ready whenever you need it.
Whether you are preparing ribs for a summer cookout, making pulled pork for a family dinner, or just looking for a delicious dipping sauce, you’re going to love having this homemade canned BBQ sauce in your pantry.
Why Make Homemade BBQ Sauce?
Making BBQ sauce from scratch gives you complete control over the ingredients and flavor. Instead of reaching for a bottle filled with preservatives, artificial ingredients, or unnecessary additives, you can make your own sauce using ingredients you recognize and enjoy.
Most importantly, homemade sauce is the perfect way to use your fresh garden tomatoes. If you grow Roma tomatoes during the summer, this recipe gives you a wonderful way to preserve that harvest. Rather than allowing extra tomatoes to go to waste, you can turn them into jars of flavorful BBQ sauce that will last well into the winter.
Additionally, canning a large batch at once saves time later. Instead of making BBQ sauce from scratch every time you need it, you can reach into your pantry and grab a jar.
That convenience is one of the best reasons to learn how to make homemade BBQ sauce for canning.
What Does Homemade BBQ Sauce Taste Like?
This homemade BBQ sauce has a delicious balance of flavors. The tomatoes provide a naturally rich base, while vinegar adds the acidity and tang that you expect from a traditional BBQ sauce.
Brown sugar contributes a touch of sweetness. Meanwhile, the spices bring warmth and depth without overwhelming the tomato flavor.
Then, liquid smoke adds that familiar smoky flavor associated with slow-cooked barbecue.
As a result, the finished sauce has a flavor that’s perfect with beef, pork, chicken, and even vegetables.
The consistency is similar to ketchup. You do have some control over the final thickness simply by adjusting the simmering time.
If you prefer a thicker BBQ sauce, allow it to simmer longer. As the water evaporates, the sauce becomes thicker and more concentrated. On the other hand, a shorter simmering time will produce a thinner sauce.
Keep in mind, however, that changing the cooking time will also change the final yield.
Ingredients for Homemade Canned BBQ Sauce
One of the best things about making BBQ sauce at home is that you can start with fresh ingredients and build the flavor yourself.
This recipe uses:
- Fresh Roma tomatoes
- Vinegar
- Brown sugar
- Spices
- Liquid smoke
Roma tomatoes work especially well because they have a meaty texture and relatively low moisture compared with many other tomato varieties. Consequently, they help create a rich sauce without requiring quite as much reduction.
Vinegar is especially important in a canning recipe because acidity is necessary in safe preservation. Therefore, follow the recipe exactly when preparing the sauce for canning, particularly when it comes to the amount and type of vinegar used.
Brown sugar provides sweetness while also contributing a deeper flavor than plain white sugar.
The spice mixture gives the sauce its distinctive BBQ character. Finally, liquid smoke brings the smoky flavor that makes this sauce taste right at home beside grilled and smoked meats.
Choosing Liquid Smoke
Liquid smoke can vary considerably from one brand to another. Therefore, it is worth checking the ingredient label before purchasing it.
Some liquid smoke products contain additional flavorings, coloring, or other ingredients. If you prefer a simpler product, look for liquid smoke made with minimal ingredients.
Liquid smoke is made by capturing and condensing smoke from burning wood. As a result, even a small amount can add a noticeable smoky flavor to your BBQ sauce.
If you want to compare different options, Foods Guy has put together a useful guide to liquid smoke brands:
Ultimately, the liquid smoke you choose can influence the final flavor of your homemade BBQ sauce, so select one that fits your taste and ingredient preferences.
How to Make Homemade BBQ Sauce
Making homemade BBQ sauce does require some time, but the process is easy.
First, prepare your tomatoes. Wash them thoroughly and remove any stems or damaged portions. Next, process the tomatoes according to the recipe instructions.
Combine the tomato mixture with the vinegar, brown sugar, spices, and liquid smoke.
At this stage, the mixture will still be relatively thin, that is completely normal.
Bring the sauce to a simmer. Stir it regularly so the bottom does not scorch as the mixture thickens.
As the sauce cooks, water gradually evaporates and the tomato mixture becomes thicker, richer, and more concentrated.
Continue simmering until the sauce reaches the consistency you prefer.
For a ketchup-like BBQ sauce, cook it until it has thickened nicely but remains easy to pour.
If you want a thicker sauce, continue cooking longer. However, remember that additional cooking will reduce the overall amount of finished sauce.
Once the BBQ sauce reaches the desired consistency, it is ready for canning.
How Thick Should BBQ Sauce Be?
The ideal BBQ sauce consistency is really a matter of personal preference.
Some people prefer a thinner sauce that spreads easily over chicken or ribs. Others want a thick sauce that clings to the meat.
This recipe produces a consistency similar to ketchup. Therefore, it works especially well as a finishing sauce, dipping sauce, or condiment.
If you want something thicker, simply continue simmering the sauce.
However, don’t forget that reducing the sauce further means you will end up with fewer jars.
Because the recipe yields approximately 12 pints, you have plenty of room to make a large pantry batch while still adjusting the final consistency to your liking.
Water Bath Canning Homemade BBQ Sauce
One of the biggest benefits of this recipe is that you can preserve it through water bath canning.
Acidic foods can be safely preserved using an appropriate water bath canning method.
Before beginning, wash your jars, prepare your lids according to the manufacturer’s instructions, and have your water bath canner ready.
Fill the jars according to the recipe instructions, leaving the required headspace. Wipe the jar rims carefully so the lids can seal properly.
Next, place the lids and rings on the jars according to the canning instructions.
Process the jars for the specified amount of time based on your tested recipe and elevation.
After processing, carefully remove the jars from the canner and allow them to cool undisturbed.
As the jars cool, you should hear the popping sound as the lids seal.
Once the jars have cooled completely, check each seal before labeling and storing them.
How Long Does Homemade BBQ Sauce Last?
Properly canned BBQ sauce can be stored in a cool, dark pantry when the jars have sealed correctly. Be sure to label every jar with the date you canned it.
I also recommend organizing your pantry so you use the oldest jars first. This simple habit makes it much easier to keep track of your home-canned foods.
Once a jar has been opened, refrigerate it and use it within a month.
Never use a jar if the seal is broken, the contents show signs of spoilage, or anything about the jar or sauce looks or smells unusual.
Ways to Use Homemade BBQ Sauce
Once you have several jars sitting in your pantry, you will quickly discover how many ways you can use homemade BBQ sauce.
Of course, it is fantastic brushed over grilled chicken. Additionally, it makes an excellent finishing sauce for ribs.
For pulled pork, spoon some sauce directly over the shredded meat before serving. You can also serve extra sauce on the side so everyone can add as much as they like.
This BBQ sauce is fantastic with brisket. The smoky tomato flavor complements the richness of slow-cooked beef without overpowering it.
You can even use it as a pizza sauce for BBQ chicken pizza. Try it with cooked chicken, mozzarella cheese, and your favorite toppings for an easy homemade dinner.
For another delicious option, use it as a dipping sauce with homemade chicken tenders, roasted potatoes, or grilled vegetables.
You can find my Pulled Pork Crockpot Recipe for another easy meal idea.
You can also try it on BBQ Chicken Pizza for a homemade pizza night.
Why Canning BBQ Sauce Is Worth the Effort
At first, making and canning 12 pints of BBQ sauce might seem like a big project. However, once you see those jars lined up on the counter, the effort feels worthwhile.
Instead of purchasing bottle after bottle throughout the year, you have a pantry stocked with your own homemade sauce.
Furthermore, making BBQ sauce during tomato season is a practical way to preserve your garden harvest. Tomatoes are often abundant all at once, which can make it difficult to use everything while it is fresh.
Canning gives you a way to enjoy those summer tomatoes months later.
Imagine opening a jar in January and getting that rich tomato flavor you made during the summer. That is one of the reasons home food preservation is so rewarding.
Tips for Making the Best Homemade BBQ Sauce
For the best results, keep a few simple tips in mind.
Use ripe tomatoes.
Because tomatoes form the foundation of this sauce, ripe, flavorful tomatoes will give you the best starting point.
Give the sauce enough time to reduce.
Don’t rush the simmering process. The longer the sauce cooks, the more moisture evaporates and the more concentrated the flavor becomes.
Stir regularly.
As the sauce thickens, stir it frequently to prevent sticking or scorching.
Taste before the final stage.
Once the sauce has cooked down, the flavors become more concentrated. Taste it according to the recipe instructions and decide whether the consistency is where you want it.
Label your jars.
Write the date on every jar before placing it in the pantry. That way, you can easily rotate your home-canned foods.
Frequently Asked Questions
Can I make BBQ sauce with fresh tomatoes?
Yes. Fresh Roma tomatoes are an excellent choice for homemade BBQ sauce. They provide a rich tomato base and work particularly well when you are making a large batch for canning.
Can I make the BBQ sauce thicker?
Yes, you can adjust the consistency by simmering the sauce longer. However, additional cooking will reduce the final volume, so you may end up with fewer than 12 pints.
Does homemade BBQ sauce need to be refrigerated?
If the sauce has been properly processed using the water bath and the jars have sealed correctly, unopened jars can be stored in a cool, dark pantry for up to 2 years. Once opened, refrigerate the jar.
What can I serve with homemade BBQ sauce?
Homemade BBQ sauce is delicious with ribs, brisket, pulled pork, chicken, burgers, sandwiches, and BBQ chicken pizza. It also makes a great dipping sauce.
Homemade BBQ Sauce for Your Pantry
Making your own BBQ sauce is a rewarding kitchen projects that pays off long after the cooking is finished.
First, you start with fresh tomatoes and simple ingredients. Then, you slowly cook everything together until the flavors become rich and concentrated. Finally, you preserve the sauce so you have jars ready for future meals.
The result is a homemade condiment that tastes fresh, smoky, tangy, and slightly sweet.
Most importantly, you know exactly what went into every jar.
So, when tomato season arrives and your garden is overflowing with ripe Roma tomatoes, don’t let those extra tomatoes go to waste. Turn them into homemade BBQ sauce instead.
Make a big batch, fill your pantry, and enjoy the satisfaction that comes from preserving your own food.
Then, months later, when you pull a jar from the shelf for a weekend BBQ or an easy family dinner, you’ll be glad you put in the work.
This delightful homemade BBQ sauce recipe offers a perfect balance of flavors. A combination of a touch of sweetness with subtle smokiness and just the right amount of spice. It’s not just a delectable condiment for your barbecue dishes. It’s also designed for long-term storage through water bath canning, making it shelf-stable for your convenience.
More Canning Recipes
Yellow Mustard
Homemade Dill Pickles
BBQ Sauce- Water bath canned
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Equipment
Ingredients
- 6 quarts Fresh roma tomatoes
- 1 cup Yellow onion
- 2 tbsp Olive oil
- 2 quarts Distilled white vinegar
- 3 cups Brown sugar
- 1 cup Molasses
- 2/3 cup Worcestershire sauce
- 1/4 cup Liquid smoke
- 1 cup Honey
- 2 tbsp Black pepper
- 1/4 cup Sea salt
- 1/4 cup Garlic powder
- 1/4 cup Onion powder
- 1 tbsp Ground mustard
- 1 tbsp Cayenne pepper
- 1 tbsp Chili powder
- 3 tbsp Coriander
- 1/2 tsp Cumin
- 1 tbsp Ground ginger
- 1 tsp Cinnamon
- 2 tsp Nutmeg
Instructions
- Preheat oven to 400℉
- Wash and cut tomatoes in half and place on a foil lined sheet pan. Roast the tomatoes until the skins begin to lift off the tomatoes and blacken, approximately 15 minutes per pan. This will make removing the skins incredibly easy.
- Dice yellow onion and sauté in olive oil in the stock pot over medium heat until tender and translucent.
- Once the tomatoes are roasted, remove from the oven and carefully pull the skins off with a tongs. Scoop tomatoes into a food mill over the stockpot and process through to remove the seeds. Continue with roasting the tomatoes until entire batch is roasted and processed through the food mill into the stockpot.
- Using the immersion blender, blend the onions in the tomato juice until smooth.
- Add all the remaining ingredients and spices to the stockpot and simmer for 3-4 hours. The sauce should be reduced and thickened. It can simmer longer if needed, which will yield a thicker BBQ sauce.
- Fill water bath canner with water and bring to boil.
- Wash all jars, lids, and rings in hot soapy water and allow to air dry.
- Fill each jar, leaving 1/2-inch headspace. Remove any air with the bubble popper.
- Wipe rim of jar with a clean paper towel, place lid on top and secure with the band, fingertip tight.
- Place jars into the water bath making sure all the jars are covered by the water by at least 1 inch.
- Place the cover on the water bath and process for 20 minutes.
- After the processing time, turn off the stove, remove the cover and allow the jars to rest in the water for 5 minutes.
- Using the jar lifter, careful not to tip the jars, remove them and place onto a towel lined wooden cutting board. The jars will seal rather quickly, but let the jars sit undisturbed for 24 hours. Label and date the jars.
- Store in a cool, dry area for up to 2 years.
Nutrition
