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–+ servings
Home canned BBQ sauce in pint jars with bands removed.

From-Scratch BBQ Sauce + Canning Instructions

This is the best from-scratch BBQ sauce recipe for chicken, pork, or beef. It is the perfect blend of sweet and spicy, and even includes easy canning instructions! You can follow the quantities in the recipe card to make one pint of BBQ sauce, or quadruple the measurements to can 4 pints of sauce.
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Course: Condiment, Sauce
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours
Canning Time: 45 minutes
Total Time: 3 hours 15 minutes
Servings: 16 Servings
Calories: 38kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • knife
  • cutting board
  • Saucepan
  • wooden wpoon
  • Food Processor
  • Optional Canning Supplies water bath canner, jars, lids, bands, jar lifter, and funnel

Ingredients

  • 3 1/2 Cups Tomatoes peeled and chopped
  • 3/4 Cup Onion finely chopped
  • 1 Clove Garlic minced
  • 1/3 Cup Apple Cider Vinegar If you are quadrupling this recipe for canning, use 1 ½ cups vinegar, and make sure it is at least 5% acidity.
  • 1/2 Cup Dark Brown Sugar
  • 3/4 teaspoon Garlic Powder
  • 3/4 teaspoon Celery Seed
  • 3/4 teaspoon Mustard Powder
  • 1 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne Pepper optional
  • 1/2 teaspoon Chili Flakes optional
  • 1/2 teaspoon Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!

Instructions

BBQ Sauce Instructions:

  • Simmer tomatoes, onions, and garlic over medium heat in a large pot for 30 minutes until vegetables are soft.
  • Run the tomato mixture through a food mill or purée until smooth. Return the tomato mixture to the pot and add remaining ingredients.
  • Bring the mixture to a boil, stirring frequently, then reduce to a simmer. Simmer for 1-2 hours until the sauce is dark and thick. Stir occasionally to keep the sauce from sticking to the bottom of the pan.

Canning Instructions

  • Wash the jars, lids, and bands with hot, soapy water. Keep the clean jars warm.
  • Fill the canner ⅔ with water and turn it on to warm.
  • Prepare your preserve. (Refer to “BBQ Sauce Instructions” above.)
  • Ladle the hot sauce into hot pint jars, leaving ½ inch (1.25 cm) of headspace.
  • Release all the bubbles, add more sauce if necessary, clean the jar rims, and screw on the bands.
  • Place the jars in the canner, making sure that the water is 1 inch (2.5 cm) above the jars.
  • Once the water has come to a full boil, start a timer for 20 minutes (adjust for elevation). After the full processing time is completed, turn off the heat.
  • Take the lid off the canner and let the jars sit undisturbed for 5 minutes.
  • Using a jar lifter, carefully move jars to a clean kitchen towel to cool completely, for 16 to 24 hours.
  • Check each seal, remove the bands, and clean each jar with room temperature water.
  • Label each clean jar.
  • Store out of direct light.

Notes

  • You can follow the quantities in the recipe card to make one pint of BBQ sauce, or quadruple the measurements to can 4 pints of sauce.
  • To blanch your tomatoes, score the bottoms before dropping them in a pot of boiling water. After 30 seconds, remove the tomatoes and immediately plunge them into an ice bath. The skins will slide right off when you remove them from the ice bath.
  • If you are quadrupling this recipe for canning, use 1 ½ cups vinegar, and make sure it is at least 5% acidity. 
  • If you prefer not to can your sauce, you can also freeze it in an airtight container (such as a Mason jar with headspace for expansion) for long-term storage. When you're ready to use the frozen BBQ sauce, simply thaw it in the refrigerator. Give it a good stir before using, as the ingredients may separate during freezing. 
  • Don’t skip the simmering step. It is critical for blending the flavors and achieving a thick consistency.
  • You can customize your BBQ sauce by using additional ingredients such as Worcestershire sauce for an umami flavor, liquid smoke to mimic the flavor of slow cooking over a wood fire, black pepper in place of cayenne to mellow the spice, coffee for richness, onion powder for a savory touch, bourbon for complexity, or citrus juices to enhance sweetness. However, if deviating from this original recipe, it is not recommended for canning. Freezing your customized BBQ sauce recipe would be a safer option for long-term storage.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 78mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 396IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.3mg
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