To help summer go out with a bang, we had to replenish our supply of BBQ sauce. We don’t just barbecue during the summer but all year long and we also use BBQ sauce as a condiment for other meats or add it to other dishes to contribute to the overall flavor. We make it worth our while and can enough BBQ sauce to give us a one year supply. In fact, the great thing about canning it at the end of the summer is that you won’t have to do it while you are in the midst of summer and have your supply to carry you through. Then as summer winds down, you replenish your supply once more.
We have developed what we believe to be the perfect BBQ sauce recipe. You will find this BBQ sauce to be perfectly sweet and slightly tangy. It is really the perfect balance and compliments foods so well. This recipe makes 21 pints of BBQ sauce and this may seem like a lot to some but if you use BBQ sauce on a regular basis, you will be thankful to have this stockpiled in your pantry. In our opinion, it really doesn’t hurt to have a few extra jars on our pantry shelf and to have some extra jars to give away as gifts to friends and family. These jars of BBQ sauce with BBQ utensils or a 6-pack of a refreshing beverage make an excellent gift.
BBQ Sauce Recipe
106 oz can tomato sauce (one number ten can)
9 ¾ cups ketchup (3 – 35 oz bottles or one number ten can)
3 ¼ cups tomato paste
8 cups brown sugar
6 ½ cups white vinegar
3 ¼ cups molasses
26 teaspoons liquid smoke
13 tablespoons butter
6 ½ teaspoons garlic, minced
3 ¼ teaspoons garlic powder, chili powder, cinnamon, cayenne pepper, celery seed
6 ½ teaspoons onion powder, salt, black pepper
In a large pot over medium heat, mix together the tomato sauce, ketchup, tomato paste, brown sugar, white vinegar, molasses, liquid smoke, butter and garlic. Season with garlic powder, chili powder, cinnamon, cayenne pepper, celery seed, onion powder, salt, and black pepper.
Use an immersion blender or hand mixer if needed to make sure that all ingredients are thoroughly combined. Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, simmer for less time. Sauce can also be thinned using a bit of water if necessary. Below you will find a link to the immersion blender we use.
Prepare water bath canner. Heat jars in simmering water until ready for use. Do not boil jars.
Ladle hot sauce into hot jars leaving a ½ inch headspace. Remove air bubbles, wipe rim, and apply lid and ring to jar. Process jars in water bath canner for 20 minutes.
Yield 21 pints.
The following is an affiliate link which means we make a small commission at no extra cost to you.
Be sure to can BBQ sauce to put up on your pantry shelves today! You could do this on a smaller scale as this recipe is 6 ½ times the original recipe. If you would like the single recipe, leave a comment below and we will be happy to share this with you. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.