Thursday, February 2, 2012
Barbecue Sauce Using Water-Bath Canning Process
This is a sweet and slightly tangy sauce that's even better than my favorite local sauce-man's, Pastor Hamilton! I quadrupled the recipe and was able to put up 4 pint jars. It only took a 30-minute water-bath to can.
1 c. Heinz Ketchup (Our favorite)
1/2 c. Molasses
1/4 c. Apple Cider Vinegar
1/4 c. Dijon Mustard (Any brown mustard of choice)
2 Tbsp. Worcestershire sauce
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/8 tsp. Cayenne Pepper
1/8 tsp. Hot Sauce (Tabasco)
Combine all ingredients in a bowl. Makes about 2 cups of sauce. (16 oz. Mason Jar)
Use for basting or marinating ribs, chops, chicken, burgers, hot dogs or smokies.