Barbecue Sauce For Canning Recipes

Steps:

• Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
• Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.

Steps:

• Stir applesauce, brown sugar, tomato sauce, vinegar, salt, garlic powder, cinnamon, liquid smoke, chili powder, paprika, black pepper, cayenne pepper, and cloves together in a large pot; bring to a boil, reduce heat to low, and simmer until thickened, 1 1/2 to 2 hours.
• Sterilize jars and lids in boiling water for at least 5 minutes.
• Pour sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• 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.

Steps:

• In a saucepan combine onions, tomatoes, garlic, pepper flakes, and celery seeds. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables soften, about 30 minutes.
• Working in batches, transfer mixture to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all liquid and pulp. Discard solids.
• Return liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, nutmeg, mustard, ginger, and cinnamon. Return to boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin bbq sauce, about 30 minutes.
• Prepare canner, jars and lids. Jar the sauce leaving 1/2 in headspace. Remove air bubbles, wipe rim, place lids and bands.
• Process 20 minutes.

Steps:

• Cook tomatoes and vinegar until soft.
• Chop fine.
• Return to pan.
• Add other ingredients.
• Bring to boil.
• Cook until thick.
• Ladle into hot jars.
• Leave 1/2 inch head space.
• Process in boiling water bath 15 minutes.

Steps:

• Saute onion in butter until clear. Add garlic and sauté for 1 minute.
• Add all other ingredients and simmer for at least 30 minutes. *I throw the lemons in after I have squeezed the juice out and remove before serving.
• Taste and adjust seasoning as desired.
• Can be frozen, canned or stored in refrigerator for 6 months.

Steps:

• Heat the oil in a large saucepan over medium high heat.
• Add the onion, garlic and ginger.
• Saute until the onion is translucent, about 5 minute.
• Add the tomatoes, oregano, chile pieces, vinegar, honey, and soy sauce.
• Stir to combine and lower the heat to medium low.
• Grind the whole spices (cardamom, cloves, fennel, cinnamon stick, and mustard seeds) in a spice grinder or for a workout in a mortar.
• Add the spices to the sauce.
• Simmer, stirring frequently to prevent sticking, until the sauce is thick and tasty, up to 2 hours.
• Strain sauce or put through a fine disk of a food mill.
• Use immediately or refrigerate for short term use. Can also be canned.