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south carolina mustard bbq sauce

(1 rating)
Recipe by
Tess Geer
Westerville, OH

For a change of pace, try this traditional South Carolina BBQ sauce. My family loves it, especially with pulled pork. DELICIOUS! Its also a great dip or sandwich spread. You can freeze, refrigerate or can it. If you like a thicker sauce, simply simmer it longer

(1 rating)
yield 4 pints or 8 half pints
prep time 20 Min
cook time 20 Min
method Canning/Preserving

Ingredients For south carolina mustard bbq sauce

  • 32 oz
    prepared yellow mustard (a cheap brand is fine)
  • 1 c
    dark brown sugar, packed
  • 12 oz
    tomato paste
  • 3/4 c
    apple cider vinegar
  • 1 c
    apple juice
  • 2 Tbsp
    lime juice
  • 3 Tbsp
    worcestershire sauce
  • 2 tsp
    cayenne pepper (or more to taste)
  • 1 1/2 tsp
    black pepper, ground
  • 1 1/2 tsp
    garlic powder

How To Make south carolina mustard bbq sauce

  • 1
    Combine all ingredients except mustard in a food processor or blender. Process until smooth.
  • 2
    Combine mustard and blended ingredients in a large saucepan over medium heat. Taste and add additional cayenne if desired. Bring to a gentle, steady boil, then reduce to a simmer. Be careful as mustard can splatter when boiling. I use a splatter screen. If you are not canning, ladle sauce into a heat resistant container and refrigerate. Will keep for two weeks.
  • 3
    Canning Instructions Ladle sauce into sterile, hot pint or 1/2 pint jars leaving 1!4" headspace. Run a small spatula around inside of jars to get rid of air pockets. Carefully wipe jar rims with a damp towel making sure they are completely clean. Place lids and adjust rings to fingertip tightness.
  • 4
    Process in boiling water bath or steam canner* for 20 minutes (adjust time for altitude if necessary). *The FDA states that steam canners do not reach a high enough temperature for safe canning. I personally believe that for high acid foods such as mustard they are perfectly safe and I've used one for years. However, I'm not recommending it to anyone. Each canner should research the topic and make your own decision.
  • 5
    Let jars rest on a towel out of direct sunlight for eight hours. Check for seal. Refrigerate or reprocess any unsealed jars. Store sealed jars in a dark cabinet. Will keep for one year.