Homemade Barbecue Sauce Recipe

This is one of my favorite challenge themes so far – Canning month! I know the other bloggers might be shaking their fists at me, but I love canning. I love how I can control the ingredients and provide healthy and delicious options for our family. It’s not as hard as it sounds, and this summer once my garden takes off I’ll be canning a lot of the extras to feed us throughout the rest of the year.

This recipe can be canned, frozen or used immediately!

Ingredients: 

• 1 tsp butter
• 1 small onion, chopped
• 64 oz ketchup
• 32 oz tomato sauce
• 1/4 cup chili sauce
• 1 tsp salt
• 2 tsp pepper
• 3 garlic cloves, chopped
• 3 tablespoons sugar
• 1 tbsp chili powder
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 lemons, juice of
• 2 jalapenos, finely chopped

Directions:

1. Saute onion in butter until clear. Add garlic and saute for 1 minute.
2. Add all other ingredients and simmer for at least 30 minutes.
3. Taste and adjust seasoning as desired.

Instructions:

1. Place 6 clean 8 oz mason jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
2. Prepare 6 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
3. Prepare your barbecue sauce according to the directions above.
4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Ladle the sauce into each jar until there is about 1/4 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
6. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 20 minutes.
7. After the jars have processed for 20 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!