Canning recipe
Basic BBQ Sauce for Canning
A smoky, sweet and tangy basic BBQ sauce made with tomatoes and vinegar. Suitable as a pantry sauce for grilled dishes and simple cooking.
25 min.
70 min.
-
6
Easy
Ingredients
- 1.5 kg strained tomatoes
- 600 ml apple cider vinegar with 5 percent acidity
- 500 g brown sugar
- 120 g honey or beet syrup
- 4 tsp salt
- 3 tsp sweet paprika
- 2 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp mustard powder
Preparation
2. Put the strained tomatoes, vinegar, sugar, honey or syrup, salt and spices into a large pot.
3. Stir everything well and slowly bring to a boil.
4. Simmer uncovered over low to medium heat for 45 to 60 minutes.
5. Stir regularly so the sauce does not burn.
6. Fill the hot sauce into the prepared jars, leaving about 2 cm headspace.
7. Wipe the jar rims clean, place the lids on and seal.
8. Process in a canner or water bath at 90 °C for about 30 minutes.
9. Let the jars cool and check the seals.
Storage
Store in a cool, dark and dry place. Keep opened jars in the refrigerator and use within 2 to 3 weeks.
Shelf life
Keeps for about 6 to 12 months when prepared cleanly.
Safety note
Do not reduce the amount of vinegar. Do not add fresh onions, fresh garlic, oil, butter, starch or flour. Fresh ingredients can change the safety of the recipe. Discard jars with mold, fermented smell, bubbles, bulging lids or leaking seals.