How to can bbq sauce

Video How to make bbq sauce

Barbecue sauce

4 quarts (16 cups) peeled, grated, and chopped ripe pink tomatoes (about 24 large tomatoes)
2 cups chopped celery
2 cups chopped onion
1 cups uncut pink or chili peppers (about 3 medium peppers)
2 pink chili peppers, finely chopped, seeded and minced
1 teaspoon black pepper
2 cloves of crushed garlic
1 cup brown sugar
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon canned salt
1 teaspoon hot pepper sauce (e.g. Tabasco®)
1/8 to 1¼ teaspoon cayenne pepper
1¼ cup (5%) vinegar

Productivity: About 4 pints *Warning: Wear plastic or rubber gloves and do not touch your face when handling or cutting hot peppers. If you’re not wearing gloves, wash your palms completely with soap and water before touching your face or eyes.Reading: How to make bbq sauce Read more: How to make pepper sauce for steak Please learn How to Use Canned Boiled Water sooner than you started. If this is your first time canning, you should just learn the Rules of Canning. 1. Wash and rinse canning jars; Keep warm until ready to use. Install the covers according to the manufacturer’s instructions. 2. Tomato, celery, onion and chili mix are ready. Cook dinner until greens are mushy (about half an hour). Puree using a great sieve, food processor, meal processor or blender. Cook dinner until combination is reduced to about half, (about 45 minutes). 3. Tie the pepper to a cheesecloth bag; Add remaining ingredients and prepare dinner slowly until the mixture is a catup-like consistency, about 1 ½ to 2 hours. When the mixture thickens, stir constantly to combine. Discard the pepper bag. 4. Fill hot sauce into clear, hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headroom if desired. Wipe the rim of the jar with a moistened clear paper towel; Adopt two-piece steel canning lids. 5. Process in boiling water according to the recommendations in Table 1. Cool, undisturbed, 12 to 24 hours and check sealing. Please note: There are many types of barbecue sauce recipes, and the acidity will vary from recipe to recipe. This canned course is for this recipe and process. Read more: How to use yum yum sauce Brand and model names are for informational purposes only. Cooperative Extension Services, the University of Georgia Department of Agriculture & Environment, and the Department of Household & Consumer Sciences, and the United States Department of Agriculture do not guarantee nor guarantee disclosure requirements for any any product referred to; Nor does commercial use or identity modeling suggest approval of any product to the exclusion of others that may even be suitable. 2014. Newsletter 989, Cooperative Extension Service, College of Georgia, Athens. Editing by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, PhD, Extended Meal Specialist. Rated August 2016. High ^ Also Read: How to Get Sauce Off the Carpet