This recipe came about when I was having my Canning Diva's day. I had a ton of ketchup left over from the sauce we made for the Standard Baked Beans we Pressure Canned. So I made my first BBQ sauce and it was so delicious. I have not bought any in month's and have been using it for whatever recipe called out for it at the time. This recipe will make 10 pints or 6 half pints.I have made some minor changes in the ingredients. The taste has a slight spice that is cut by the balance of the sugar and molasses. It is so good. Please go to the original website link on the bottom of this post to see the original ingredients and play with it.
Delicious is all I can say. Hand me some bread so I can dip!
Ingredients
10-12 cups ketchup
6 tablespoons Toasted Sesame Oil
one/two large white onion chopped
4 garlic cloves finely chopped
1 1/2 teaspoon kosher salt
1 1/2 teaspoon ground pepper
1 1/2 teaspoon of cayenne powder
4 cups of brown sugar
1/4 cup molasses
1 teaspoon dry mustard
5 tablespoons of Worcester sauce
2 tablespoon of liquid smoke
1 1/2 cups of Cider vinegar
* Cheyenne Powder is nothing but heat. If you want a different taste rather than just heat use jalapeno peppers. The tip is the amount of seeds makes the heat. The heat is in the seeds.
Finely chop the onion. Heat the sesame oil in a large stock pot.
Fry the onion in the sesame oil until it is translucent.
Add your garlic and continue simmer until lightly brown.
Add your Ketchup and remaining ingredients in the large stock pot.
Let everything co-mingled in the stock pot and simmer for approximately 20 to 30 minutes. The longer you cook the better I think the tastes co-mingle.
I take a small bit of the sauce and just taste it naked then take a piece of homemade bread and run it through the sauce. Like I mentioned prior the longer it cooks the better it will taste. It will also gain even more flavor after it is water bathed and is allowed to take a nap!
Please taste your BBQ sauce prior to water bathing it. You may want to add an ingredient. Please remember you can always add stuff but you can not remove. So use caution and your own taste buds. If an ingredient is not for you simply skip it! Easy!
* I let my BBQ sauce sit for a day and taste it the next day the flavor does enhance itself with time!
Fill your jar's 1/4 inch from the top of the jar. Then wipe the rims clean and cap them. Place them in the boiling Water Bath for 35 minutes for pints and 25 minutes for half pints.
The color is beautiful and the taste is amazing! The site with the original recipe is here at Canning USA Supply Store .
Disclaimer: This is not an all inclusive recipe for making BBQ sauce. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.
10-12 cups ketchup
6 tablespoons Toasted Sesame Oil
one/two large white onion chopped4 garlic cloves finely chopped
1 1/2 teaspoon kosher salt
1 1/2 teaspoon ground pepper
1 1/2 teaspoon of cayenne powder
4 cups of brown sugar
1/4 cup molasses
1 teaspoon dry mustard
5 tablespoons of Worcester sauce
2 tablespoon of liquid smoke
1 1/2 cups of Cider vinegar
* Cheyenne Powder is nothing but heat. If you want a different taste rather than just heat use jalapeno peppers. The tip is the amount of seeds makes the heat. The heat is in the seeds.
Finely chop the onion. Heat the sesame oil in a large stock pot.
Fry the onion in the sesame oil until it is translucent.
Add your garlic and continue simmer until lightly brown.
Add your Ketchup and remaining ingredients in the large stock pot.
Let everything co-mingled in the stock pot and simmer for approximately 20 to 30 minutes. The longer you cook the better I think the tastes co-mingle.
I take a small bit of the sauce and just taste it naked then take a piece of homemade bread and run it through the sauce. Like I mentioned prior the longer it cooks the better it will taste. It will also gain even more flavor after it is water bathed and is allowed to take a nap!
Please taste your BBQ sauce prior to water bathing it. You may want to add an ingredient. Please remember you can always add stuff but you can not remove. So use caution and your own taste buds. If an ingredient is not for you simply skip it! Easy!
* I let my BBQ sauce sit for a day and taste it the next day the flavor does enhance itself with time!
Fill your jar's 1/4 inch from the top of the jar. Then wipe the rims clean and cap them. Place them in the boiling Water Bath for 35 minutes for pints and 25 minutes for half pints.
The color is beautiful and the taste is amazing! The site with the original recipe is here at Canning USA Supply Store .
Disclaimer: This is not an all inclusive recipe for making BBQ sauce. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.
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