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.
Why make homemade BBQ sauce?
Creating your own BBQ sauce allows you to experience the freshness and quality of natural ingredients. Home canning has the advantage to avoid preservatives and artificial additives commonly found in store-bought versions. This sauce is crafted using juicy, homegrown Roma tomatoes paired with a blend of rich spices, ensuring a wholesome, flavorful barbeque. The consistency of the sauce in this recipe is comparable to that of ketchup, but you have the flexibility to adjust the simmering time if you prefer a thicker sauce, similar to the consistency of mayonnaise.
Liquid smoke is used in this recipe to add the rich smokey flavor. Some varieties of liquid smoke contain added flavorings or artificial color. To find the best, most natural liquid smoke product here is a list of the best on the market from Foods Guy 11 Best Liquid Smoke Brands.
Preparation Uses, and Storage of BBQ Sauce
This recipe yields approximately 12 pints of sauce, providing plenty to enjoy and share. One of the great advantages of making your sauce at home is the control you have over its thickness. For a thicker outcome, simply extend the simmering time to allow for more evaporation of water. Conversely, if you prefer a thinner sauce, reduce the simmering time. Just keep in mind that these adjustments will alter the total yield.
This versatile sauce shines with a variety of BBQ favorites, including succulent brisket, flavorful Pulled Pork- Crockpot Recipe, tender BBQ ribs, and juicy chicken. It’s also the secret ingredient that elevates BBQ Chicken Pizza to a whole new level of deliciousness. As for preservation, the acidity from the tomatoes as well as the inclusion of vinegar makes this BBQ sauce ideal for water bath canning. The canning process not only heats the sauce but also vacuum seals the jars, effectively removing air and preventing spoilage. When properly sealed, this BBQ sauce can remain fresh and flavorful for up to two years. This preservation makes it ready to enhance your favorite dishes any time!
BBQ Sauce- Water bath canned
Equipment
- sheet pan
- 24-quart stock pot
- Immersion blender
- Water bath canner
- 12 Pint canning jars, lids, and rings
- Bubble popper
- Jar lifter
- Food mill
Ingredients
- 15 lbs 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
- 1/2 cup Liquid smoke
- 1 cup Honey
- 3 tbsp Black pepper
- 1/4 cup Sea salt
- 1/4 cup Garlic powder
- 1/4 cup Onion powder
- 1 tbsp Ground mustard
- 1 tsp 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 2-3 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
