Spicy Smoky Barbecue Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 6 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
  • Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
  • Stir in the remaining ingredients.
  • Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
  • Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
  • You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce….
  • To Boiling Water Bath Can the Sauce for Shelf Storage:
  • Fill sterile canning jars to within 1/4-inch of the top.
  • Wipe the rims with a paper towel dipped in vinegar.
  • Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
  • Place in a canner with water to cover the lids by 2-inches.
  • Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
  • Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
  • Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
  • To Pressure Can the Sauce for Shelf Storage:
  • Fill sterile canning jars to within 1-inch of the top.
  • Wipe rims with a paper towel dipped in vinegar.
  • Place lids on jars and screw on rings to finger-tip tightness.
  • Place in a pressure canner according to your manufacturer’s instructions.
  • Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
  • Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.).
  • Transfer the jars to a cooling rack to rest for 24 hour hours.
  • Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
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