HOT & SWEET BBQ SAUCE
By
Tess Geer
@dmsgrl
1
This recipe originally came from Barbecue! Bible Sauces, Rubs, And Marinades by Steven Raichlen. I tweaked it a bit and tried canning it. CAME OUT GREAT!!! It's a super easy one-pot recipe. It's my all time favorite BBQ sauce.
Ingredients
-
3/4 cpacked dark brown sugar
-
1 capple cider vinegar
-
1/2 cmolasses
-
1/2 choney
-
1/4 cdark rum or whiskey
-
1/4 cyellow mustard
-
2 Tbspliquid smoke flavoring
-
2 Tbspchili powder
-
1 Tbspgarlic powder
-
1 Tbspblack pepper
-
2 Tbspallspice, ground
-
1/2 tspground cloves
-
8 cketchup
-
·kosher salt and pepper to taste
How to Make HOT & SWEET BBQ SAUCE
- Combine all the ingredients, except for the ketchup, in a large, deep, heavy, nonreactive saucepan and bring to a simmer over medium heat. Cook, uncovered, until all the ingredients are dissolved, stirring constantly, about 5-10 minutes. Stir in the ketchup and bring to a boil, stirring well because ketchup has a tendency to spatter. Add salt and pepper to taste
- Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored about 30 minutes, stirring often.
- Ladle the hot sauce in hot, clean half-pint or pint canning jars, leaving 1/2-inch headspace. Run a small spatula around the inside of each jar to get rid of air pockets. Wipe jar rims and tighten lids to finger-tip tight.
- Process filled jars in a boiling-water canner for 20 minutes (start timing when water begins to boil). Remove the jars from the canner and place upright on a towel to cool completely.
- After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Let jars stand at room temperature 24 hours. Store unopened jars in cool (50ºF to 70ºF), dry, dark place. Use within one year. You also store in your fridge for up to a month.
- This should yield 4-5 pints. You also store in your fridge for up to a month.
