Barbecue Sauce for Canning
- Reviews 3
Ready In: 2 hrs
Yields: 8 1/2 pint jars
Ingredients
- 5 lbs prepared tomatoes
- 2 cups coarsely chopped onions
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 cups white vinegar
- 4 teaspoons coarse salt
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
Directions
- Blanch, peel and coarsely chop tomatoes to measure 10 cups.
- Combine tomatoes, onion, sugar,and cayenne in a large saucepan.
- Bring to a boil, stirring constantly.
- Boil gently, stirring occasionally for about 1/2 hour.
- Remove from heat and puree mixture.
- Return mixture to saucepan stir in vinegar, salt,garlic, and spices.
- Bring to a boil, stirring constantly.
- Boil gently for about 1 hour, stirring occasionally.
- Fill boiling water canner with water.
- Place 8 clean 1/2 pint mason jars in canner over high heat.
- Place lids and seals in boiling water, boil 5 min to soften seal.
- Ladle sauce into hot jars, to within 1/4" of top rim.
- Remove air bubbles with spatula, and re-fill to 1/4" wipe jar to remove any stickiness.
- Place seal on jar, and apply screw band just until finger tight.
- Place jars in canner.
- Cover canner, return water to the boil, process 15 minute Remove jars, allow to cool for 24 hrs, and check seals.
- Store in a cool dark place.
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