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BBQ Sauce for Canning

5 from 1 vote
Running out of ketchup is not an option in our home and having this homemade version in our larder feels like food security.  
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Ingredients Method

Ingredients
  

  • 2 gallon tomato puree
  • ¾ cup lemon juice
  • ½ cup Worcestershire sauce
  • ½ cup salt
  • ½ - 2/3 cup liquid smoke
  • 2 cup apple cider vinegar
  • 6-8 cup brown sugar
  • 3 T. mustard
  • 1/3 cup paprika
  • 3 cup black strap molasses

Method
 

  1. Wash, core and remove any blemishes from ripe tomatoes. Cut them into equal size pieces (They release more liquid this way), put into container of choice, I use Ziplock Bags, and freeze them.
  2. After they are frozen solid (1-2 days, or longer) defrost them and drain off all the liquid. (discard the liquid or feed to the chickens or pigs) Put the defrosted tomatoes through a food mill. This is your tomatoe puree.
  3. Into a heavy bottom stock pot put: tomato puree (I like to use frozen, thawed, and drained tomatoes for BBQ sauce making), Add all other ingredients
  4. Simmer, uncovered, for 1 hour or until desired thickness is reached. Ladle into clean jars, put on lids and rings and hot water bath pints for 10 minutes, quarts for 15 minutes.