Canning Bourbon BBQ Sauce ~ Sweet Spicy Smokey BBQ Sauce ~ Water Bath or Steam Canning

#canning #bbqsauce

Stock your pantry with this delicious and easy BBQ sauce. So easy and so good!

8 c. good quality ketchup
2 1/2 c. firmly packed brown sugar
3 T. garlic powder (do not use fresh garlic)
3 T. onion powder or 6 T. minced dried onion (do not use fresh onion)
3 T. dried mustard
2 t. smoked paprika
2 ground red pepper
1 t. chili powder
1 T. pepper
3 T. kosher or seasoned salt
1 1/2 c. quality bourbon and 1/2 c. water OR 2 c. water
1 1/4 c. apple cider vinegar
3/4 c. apple cider
2 1/2 T. Worcestershire sauce
2 T. lemon juice
1 T. siracha or other hot sauce
1/4 c. prepared mustard
2 T. liquid smoke
1/3 c. molasses or honey

Ladle hot sauce into a hot jar leaving 1/2” headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.

Process for 15 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

Recipe Source: All New Ball Book of Canning and Preserving

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Recommended products I use:
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Enjoy!
xo~Carol

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