Homemade barbecue sauce

Serves 1
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Directions

  1. 1Add all ingredients to a large pot.
  2. 2Add all ingredients to a large pot.
  3. 3Add all ingredients to a large pot.
  4. 4Turn the pot on high to bring the mixture to a simmer.
  5. 5Turn the pot on high to bring the mixture to a simmer.
  6. 6Turn the pot on high to bring the mixture to a simmer.
  7. 7Turn the pot on low and simmer for about 15 minutes.
  8. 8Turn the pot on low and simmer for about 15 minutes.
  9. 9Turn the pot on low and simmer for about 15 minutes.
  10. 10Add the hot mixture to warmed pint jars, filling them to a half-inch headspace.
  11. 11Add the hot mixture to warmed pint jars, filling them to a half-inch headspace.
  12. 12Add the hot mixture to warmed pint jars, filling them to a half-inch headspace.
  13. 13Use a tool to check the headspace.
  14. 14Use a tool to check the headspace.
  15. 15Use a tool to check the headspace.
  16. 16Wipe jar rims with a vinegar rag to ensure a good seal.
  17. 17Wipe jar rims with a vinegar rag to ensure a good seal.
  18. 18Wipe jar rims with a vinegar rag to ensure a good seal.
  19. 19Add the flats and rings onto the jars, tightening them fingertip tight.
  20. 20Add the flats and rings onto the jars, tightening them fingertip tight.
  21. 21Add the flats and rings onto the jars, tightening them fingertip tight.
  22. 22Place the jars in a pre-heated water bath canner, ensuring they are fully submerged.
  23. 23Place the jars in a pre-heated water bath canner, ensuring they are fully submerged.
  24. 24Place the jars in a pre-heated water bath canner, ensuring they are fully submerged.
  25. 25Wait for the canner to come to a rapid boil.
  26. 26Wait for the canner to come to a rapid boil.
  27. 27Wait for the canner to come to a rapid boil.
  28. 28Once boiling, set a timer for 25 minutes and water bath the jars.
  29. 29Once boiling, set a timer for 25 minutes and water bath the jars.
  30. 30Once boiling, set a timer for 25 minutes and water bath the jars.
  31. 31After 25 minutes, pull the jars out of the canner.
  32. 32After 25 minutes, pull the jars out of the canner.
  33. 33After 25 minutes, pull the jars out of the canner.
  34. 34Let the jars cool on the counter overnight.
  35. 35Let the jars cool on the counter overnight.
  36. 36Let the jars cool on the counter overnight.
  37. 37Remove the rings, check the seals, and give the jars a good scrub.
  38. 38Remove the rings, check the seals, and give the jars a good scrub.
  39. 39Remove the rings, check the seals, and give the jars a good scrub.

Ingredients

  • 0.5 cup apple cider vinegar
  • 0.5 cup apple cider vinegar
  • 0.5 cup apple cider vinegar
  • 1 15 oz can tomato sauce
  • 1 15 oz can tomato sauce
  • 1 15 oz can tomato sauce
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 0.25 cup molasses
  • 0.25 cup molasses
  • 0.25 cup molasses
  • 3 tbsp Worcestershire
  • 3 tbsp Worcestershire
  • 3 tbsp Worcestershire
  • 2 tsp liquid smoke
  • 2 tsp liquid smoke
  • 2 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • cayenne or red pepper flakes
  • cayenne or red pepper flakes
  • cayenne or red pepper flakes

Equipment

large potjarspint jarstool to check head spacevinegar ragflatsringswater bath canner

Tips

  • When canning, multiply the recipe by four.
  • Fill jars to a half inch headspace.
  • Wipe jar rims with a vinegar rag for a good seal.
  • Add flats and rings on fingertip tight.
  • Ensure jars are fully submerged in the water bath canner.
  • Let jars cool on the counter overnight.
  • Remove rings and check seals after cooling.