Yield: About 4 pint jars
*Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
|1.||Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to
|2.||Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are
soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender.
Cook until mixture is reduced to about one half, (about 45 minutes).
|3.||Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook
slowly until mixture is the consistency of catsup, about 1½ to 2 hours. As mixture
thickens, stir frequently to prevent sticking. Remove bag of peppercorns.
|4.||Fill hot sauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply
two-piece metal canning lids.
|5.||Process in a boiling water canner according to the recommendations in Table 1.
Let cool, undisturbed, 12 to 24 hours and check for seals.
|Table 1. Recommended process time for Barbecue Sauce in a boiling water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
|Hot||Half-pints or Pints||20 min||25 min||30 min||35 min|
Note: There are many types of barbecue sauce recipes and the acidity will vary among recipes. This canning process is intended for this recipe and procedure.
Trade and brand names are used only for information. The Cooperative Extension Service, University of Georgia College of Agricultural & Environmental Sciences and College of Family & Consumer Sciences, and the U.S. Department of Agriculture do not guarantee nor warrant published standards on any product mentioned; neither does the use of a trade or brand name imply approval of any product to the exclusion of others which may also be suitable.
This document was adapted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists. Reviewed August 2016.