Saturday, February 11, 2017

A Little Winter Canning

We ran out of barbecue sauce.  Completely.  There was weeping and wailing and sadness.  What can I say?   We like our barbecue sauce.  A lot.

I make the sauce in large batches and a single batch will yield 7-8 pints of sauce.  Enough to last and to give some away [though this year I have been expressly forbidden to give any away.  No Sharing the Sauce, Mom.]

Well.  Okay, then.

I'll share the recipe instead.   Here you go!

Robin's Favorite Barbeque Sauce

7 1/2 cups brown sugar
6 1/2 cups ketchup
1/2 cup molasses
1 cup apple cider vinegar
1/4 cup Worcestershire sauce
3 rounded tablespoons mustard powder
3 tablespoons salt
3 tablespoons paprika [smoked paprika is really good, too!]
3 tablespoons black pepper
1 tablespoon chili powder
1 tablespoon garlic powder  or 1 entire head of garlic, peeled and minced
1 tablespoon onion powder  or 2 onions, minced
1 teaspoon red pepper flakes

This year I ran out of brown sugar, so I used 3 cups brown sugar and 3 cups of honey instead.  Perfect!  Honey is sweeter than sugar, so you can use about 25% less of it when you're substituting.

Mix all ingredients together in a large pot and bring to boil.   Ladle into clean jars; cover with lids and rings and process for canning.     Makes 7-8 pints of sauce. 

[According to the National Center for Food Preservation, you can process barbecue sauce in pint jars in a boiling water bath for 20 minutes.   There's a link to them in the sidebar in case you want to check altitudes, etc. ]

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