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How to Can Your Own Sweet & Spicy Barbecue Sauce with Free Printable Label via Juggling Act Mama ~ https://www.jugglingactmama.com/2013/08/how-to-can-your-own-sweet-spicy.html
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Sweet & Spicy Barbeque Sauce

Have delicious homemade sweet & spicy barbeque sauce year round when you can this easy to make version.
Course Condiment
Cuisine American
Keyword sweet & spicy barbeque sauce
Cook Time 45 minutes
Canning Time 35 minutes
Servings 5 pints
Calories 1423kcal
Author Ang Paris

Equipment

Ingredients

  • ½ cup vegetable oil
  • 1 sweet Vidalia onion minced
  • 2 tablespoons minced garlic
  • 20 oz tomato paste
  • 2 cups red wine vinegar
  • 2 cups brown sugar
  • 2 cups white sugar
  • 2 teaspoons hot sauce
  • ½ cup orange marmalade
  • 1 cup Worcestershire sauce
  • 1 cup soy sauce
  • 1 cup Dijon mustard
  • 2 cups Hoisin sauce
  • 4 tablespoons chili powder
  • 2 tablespoons plus 2 teaspoons cumin
  • 2 tablespoons coriander

Instructions

  • To make the barbecue sauce, start with a medium-sized saucepan on medium heat. Dice the onion and cook in the oil until translucent. Add the minced garlic and cook for another minute or so, taking care not to burn the garlic. Add the rest of the sauce ingredients and bring to a boil. Turn the heat town to low and simmer for about 30 minutes.
  • I used an immersion blender to give the sauce a smoother consistency. You could use the sauce right away, I poured mine into a mason jar and refrigerated it until needed.
  • To can the sauce, first prepare all your jars, lids and bands. I run mine through the dishwasher to sanitize. Have your water bath ready so you can process the jars as soon as you have them prepared.
  • Set a kitchen towel on the counter next to your pot, and arrange the jars on the towel. Using a funnel, fill the canning jar with the hot barbeque sauce, leaving ½" head space. Take care not to drip it on yourself - ouch! Wipe the rim of the jar clean with a damp paper towel. Place the lid and screw on the cap - I use another kitchen towel to tighten the lids since they are hot.
  • Process the jars in a water bath for 35 minutes. Move the jars back to the kitchen towel to cool and wait for that lovely plink sound (any that don't properly seal should be refrigerated immediately). Don't worry if that happens - I have a couple of fabulous recipes to use it up - Try my Sweet & Spicy Barbecue Ribs or Sweet and Spicy Crockpot Chili.

Nutrition

Serving: 1cup | Calories: 1423kcal | Carbohydrates: 284g | Protein: 18g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 3mg | Sodium: 6578mg | Potassium: 2349mg | Fiber: 13g | Sugar: 239g | Vitamin A: 3803IU | Vitamin C: 45mg | Calcium: 336mg | Iron: 14mg