Homemade BBQ Sauce for Canning
Easy to make crockpot BBQ sauce for canning. **At any point the crockpot can be replaced with just a saucepan over medium heat on the stovetop if you want a quicker recipe**
Servings
2half pint jars
Cook Time
8hours
Servings
2half pint jars
Cook Time
8hours
Ingredients
Instructions
Cooking Instructions
  1. Add your tomatoes (peeled and de-seeded), onions and garlic to a crockpot.
  2. Cook on high for 4 hours, or until mushy.
  3. Remove the pulp by either running your tomato mixture through a food mill, or push it through a fine sieve. (If you like a chunkier BBQ sauce, you can simply add it to a blender and puree).
  4. Rinse out your crockpot and return the tomato/onions/garlic liquid to it. (Discard solids).
  5. Add your vinegar, brown sugar, molasses (optional), soy sauce, and dijon mustard, stirring to combine.
  6. Cook on high, uncovered, for another 4 hours or until the desired consistency.
Canning Instructions
  1. Sterilize your canning jars.
  2. Ladle BBQ sauce into the hot jars, leaving about 1/2 inch of headspace.
  3. Wipe rim and apply lid and ring.
  4. Process jars in a hot water bath for 20 minutes.
Recipe Notes

*any type of pepper will work depending on the heat you’re going for. If you’re making it to share with the kiddos, try just a bell pepper. Want to knock the socks off of your obnoxious uncle who says he can handle anything – ghost pepper. **just wear gloves!