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How to Can Homemade Barbecue Sauce

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I have to admit, I was a little skeptical about canning homemade barbecue sauce. It is relatively inexpensive at the store, so why go to the effort to make it? Well, for one thing store bought barbecue sauce contains a lot of extra ingredients like corn syrup, which you may be wanting to limit in your diet.

When you make homemade barbecue sauce, you can not only control the amount of sugar you put in it, but you can also adjust the spices so that you can get just the flavor you want. I wasn't sure that I could find a homemade recipe that my family would enjoy as much as the store bought version (because why would you want to go to all the trouble to make it, right?), but I was really pleased with how this recipe turned out. It has great flavor, and my whole family loved it.


20 c. tomatoes, chopped
2 c. onion, chopped
5 cloves garlic, chopped
1 tbsp. celery seeds
2 c. brown sugar
2 tbsp. molasses (optional)
1 c. white vinegar
1/3 c. lemon juice
2 tbsp. salt
1 tbsp. dry mustard
1 tsp. ground ginger
1 tsp. ground cinnamon
c. Clear Jel (optional)

Chop tomatoes, onions, and garlic.

canning barbecue sauce

Place vegetables and celery seeds in a large stock pot. Simmer for 20-30 minutes, until vegetables are soft.

Put vegetables through a food mill to remove skins and seeds. Return tomato sauce back to stock pot.

Simmer sauce until it is cooked down by , about 1 hour. Add brown sugar, molasses, vinegar, lemon juice, salt, mustard, ginger, and cinnamon.

To thicken, use an immersion blender or whisk to blend in Clear Jel.

After mixture has thickened, fill sterilized pint jars, leaving 1/2 inch head space. Wipe rims of jars with a clean dish towel and place lids and rings on jars.

Process in a boiling water canner for 20 minutes.

Remove jars from boiling water canner and let cool until lids seal.

Yield: 3-4 pints

Copyright 2017, Creative Homemaking, LLC. This article may not be reprinted.

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Rachel Paxton
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