Canned Tomato BBQ Sauce

Course: Condiment, Preserves

Cuisine: North American

Prep Time: 30

Cook Time: 2 20

Total Time: 2 50

Servings: servings

Calories: 29kcal

Author: Lord Byron's Kitchen

This tomato-based BBQ sauce has so much flavour! It is prepared with tomatoes, onions, bell peppers, garlic, and a hot chili or two if you like it spicy. Process in a water bath canner and stock your pantry with what is about to become your new favourite condiment!

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Ingredients

16 cups chopped tomatoes, washed and cored
2 cups chopped white onions
2 cups chopped bell peppers, red or green
2 chopped chilies, optional
2 cloves garlic, grated
1 teaspoon ground black pepper
1 tablespoon canning salt
1 cup brown sugar, lightly packed
1 tablespoon dry mustard
1 tablespoon paprika
1 1/2 cups cider vinegar

Instructions

Transfer the prepped tomatoes to a large stock or soup pot.
Add the chopped onions, grated garlic, chopped bell peppers, and chilies, if using.
Over medium heat, cook the vegetable mixture for 30 minutes, stirring often.
Next, you can ladle the cooked vegetables into a blender and working in batches, puree until smooth. Be careful to not overfill the blender, because this stuff is very hot! Alternatively, use a handheld immersion blender to puree everything at one right in the pot.
Next, add all of the remaining ingredients and stir well. Continue to cook, stirring often, for another 90 minutes.
While the sauce is cooking, prepare your jars and canner.
Once the sauce is cooked, use a canning funnel and a ladle to spoon the sauce into the jar, leaving 3/4 inch of headspace. Use the non-metallic bubble remover to remove any air bubbles. Wipe down the rim of each jar with a damp paper towel to ensure none of the sauce has come in contact with the rim.
Apply the lid until fingertip tight.
Using a jar lifter, place the jars into the water bath canner with the boiling water. Place a lid on the pot and boil the jars for 20 minutes.
Once done, carefully remove the jars using the jar lifter and place them onto a wire cooling rack that has been covered with a clean kitchen towel. Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store them in a dark, cool cabinet.

Notes

One serving is equal to 2 tablespoons.

Nutrition