Homemade barbecue sauce is delicious, but its fresh ingredients can spoil quickly. Canning allows you to preserve your sauce so it’s shelf-stable and safe to eat for up to a year. With the proper canning method, equipment, and recipe adjustments, you can successfully can your homemade BBQ sauce at home.
Is It Safe to Can Homemade BBQ Sauce?
Yes, you can safely can homemade barbecue sauce if you follow proper canning methods. Barbecue sauce is a high-acid food because it contains acidic ingredients like tomatoes, vinegar, lemon juice, etc. The acidity prevents botulism bacteria from growing. As long as you use a tested canning recipe and process the jars properly, the canned BBQ sauce will be shelf-stable and safe to eat for 12+ months.
Requirements for Safe Canning
To safely can BBQ sauce at home, you need:
- A canning recipe formulated for safety by a trusted source like the USDA or Ball/Kerr.
- A water bath canner or pressure canner.
- Mason jars with new, undamaged two-piece canning lids.
- Accuracy in prepping jars, headspace, processing time/pressure.
- Proper acidity level (pH below 4.6).
It’s crucial to follow instructions precisely and not make adjustments that affect processing requirements. Altitude adjustments may be needed for where you live. Only make recipe changes before cooking the sauce.
Choosing a Canning Recipe
Since BBQ sauce contains tomato products, you must use a scientifically-tested recipe designed for canning. Do not just guess at processing times. Refer to trusted sources like:
- USDA Complete Guide to Home Canning
- Ball/Kerr Canning Recipes and tips
- University Extension Office guidelines
The ingredients, amounts, prep steps, and processing method must be followed exactly for safety. Common recipes include:
BBQ Sauce Recipes for Canning
| Recipe | Key Ingredients | Processing Method |
|---|---|---|
| USDA Barbecue Sauce | Tomato sauce, vinegar, brown sugar, spices | Boiling water canner |
| Ball Jalapeño Barbecue Sauce | Ketchup, vinegar, jalapeño, onion, garlic | Boiling water canner |
| Kerr Smoky Ketchup-Style Barbecue Sauce | Ketchup, vinegar, liquid smoke, spices | Boiling water canner |
The ingredients, proportions, and prep process greatly impact the acidity and processing requirements. Only make safe substitutions.
How to Can Homemade BBQ Sauce
Follow these general steps for canning barbecue sauce safely:
- Choose a tested recipe and read the instructions thoroughly.
- Ensure jars and lids are prepared properly.
- Make the barbecue sauce according to the recipe.
- Fill the hot sauce into jars, leaving proper headspace.
- Wipe jar rims & seal with lids.
- Process the filled jars in a canner based on the recipe.
- Cool jars and check the seals.
- Store properly and use within 1 year.
It’s critical to follow each step closely, as small errors can allow spoilage or bacteria.
Step-by-Step Canning Process
Here is more detail on the key steps:
1. Prepare Equipment
Wash all equipment in hot, soapy water first. Rinse thoroughly.
Items needed:
- Canning recipe
- Large pot with rack to cook sauce
- Jars, lids and bands (no chips or rust)
- Magnetic lid lifter
- Ladle or funnel
- Bubble remover
- Clean towels
- Permanent marker
- Canner (boiling water or pressure)
- Canning rack
- Jar lifter
Check the recipe and prepare your canner, either boiling water or pressure. Have ready on canning day.
2. Make the Barbecue Sauce
Prepare the barbecue sauce exactly as directed in the recipe. Do not multiply or adapt the recipe without checking on proper processing requirements.
Use the exact ingredients and proportions given. Simmer as directed until desired consistency is reached.
3. Fill Jars & Wipe Rims
Fill the hot sauce into the clean, hot jars leaving the headspace stated in the recipe, usually 1/4-1/2 inch. Remove air bubbles and use a clean damp towel to wipe any sauce off the jar rims.
4. Seal & Process
Seal the jars with the heated lids and process immediately according to the recipe directions. For boiling water canning, simmer for the recommended time, adjusting for altitude if needed. For pressure canning, follow gaue and time specifications precisely.
5. Cool & Test Seals
Once done, remove jars from canner carefully and allow to cool undisturbed 24 hours. Test seals and discard any jars with weak seals. Add dates and store properly.
Tips for Delicious Canned BBQ Sauce
Follow these tips for great results with your canned barbecue sauce:
Choose Quality Ingredients
Use top ingredients like vine-ripened tomatoes, flavorful vinegars, fresh spices and herbs. Avoid pre-made tomato sauce or ketchup.
Develop the Flavor
Simmer your sauce slowly to allow flavors to develop and deepen. Don’t rush the reducing process.
Season to Taste
Under-season slightly since flavors intensify during canning. Add final tweaks before serving.
Consider Texture
Puree or strain for smooth sauce. Leave chunky for thick sauce with vegetables.
Adapt Recipes Wisely
Only make safe substitutions that don’t affect acidity, density, or processing requirements.
Can in Smaller Jars
Use pint or half-pint jars. Opened juice and sauce can spoil quickly after opening.
Storing and Using Canned Barbecue Sauce
For best quality and safety, be sure to:
- Store jars in a cool, dark place between 50-70°F.
- Keep jars clean and free of dust.
- Use within 1 year for maximum flavor.
- Refrigerate after opening and use within 4-6 weeks.
- Discard if mold, off-odor, or gassiness develop.
- Use a bit less in recipes to allow for reduced liquid.
Enjoy your homemade canned barbecue sauce on meats, sandwiches, veggies, and more!
Frequently Asked Questions
Can I adjust the spices in a canning recipe?
Only make small spice adjustments in a proven recipe, as significantly altering ingredients can change the acidity and safety. Under-season slightly as flavors intensify during canning. Finish seasoning after opening.
Is it better to use a pressure canner or water bath?
Either method is safe when following a tested barbecue sauce recipe. Pressure canning may provide extra assurance against spoilage for newer canners. But water bath canning is suitable when acidity and processing times are correct.
How long will canned barbecue sauce last unopened?
If the recipe is followed exactly and jars seal properly, the unopened canned barbecue sauce should stay shelf-stable and safe to use for 12-18 months. Store in a cool, dark place. Discard any jars with weak seals.
Can I can barbecue sauce in bigger jars?
It’s best to can barbecue sauce in smaller jars, like pints or half-pints. Once a jar is opened, the clock starts ticking on fridge life. Smaller portions make it easier to use up opened sauce promptly.
Is it OK if some sauce stuck to the jar rim before sealing?
No, you must thoroughly wipe all sauce from jar rims before sealing lids. Sticky rims prevent an airtight seal, allowing bacteria to enter and grow during storage. Discard any jars with signs of weak seals or leakage after canning.
Conclusion
Canning your homemade barbecue sauce enables you to enjoy its delicious flavor for up to a year after making it. Follow a trusted canning recipe precisely, use proper equipment and methods, and store sealed jars in a cool, dark place. With careful attention to safe preparation and processing, you can safely can custom barbecue sauce at home to savor anytime.