Barbecue Sauce — NCHFP
Tested NCHFP boiling-water canning recipe for a tomato-based barbecue sauce.
Ingredients
Barbecue sauce
- 4 quarts ripe tomatoes peeled, cored, and chopped
- 2 cups celery chopped
- 2 cups onions chopped
- 1 1/2 cups sweet peppers chopped
- 2 hot red peppers chopped
- 1 teaspoon black peppercorns
- 2 cloves garlic crushed
- 1 cup brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon canning salt
- 1 teaspoon hot pepper sauce
- 1/8 to 1 1/4 teaspoons cayenne pepper
- 1 1/4 cups vinegar 5% acidity
Equipment
- 1 Boiling-water canner
- 4 Pint canning jars Half-pints may also be used
Directions
Hot-pack method
- Cook tomatoes, celery, onions, sweet peppers, and hot red peppers until soft, about 30 minutes.
- Press through a food mill or sieve and cook until reduced by about one-half, about 45 minutes.
- Place peppercorns in a spice bag. Add the bag, garlic, sugar, mustard, paprika, salt, hot pepper sauce, cayenne, and 5% vinegar. Cook slowly, stirring frequently, until ketchup consistency, about 1 1/2–2 hours. Remove the spice bag.
- Fill hot half-pint or pint jars, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process in a boiling-water canner for 20 minutes at 0–1,000 ft, 25 minutes at 1,001–3,000 ft, 30 minutes at 3,001–6,000 ft, or 35 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. The process applies only to this exact formulation and procedure because barbecue-sauce acidity varies. Use 5% acidity vinegar.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/barbecue-sauce/