Honey BBQ Sauce
This honey BBQ Sauce is incredibly easy. You can either quick can it or water bath can it for longer storage. Use it for pork, chicken, beef, even fish.
Water Bath Canning Pot
canning tool set
canning jars- Pint
Red Wine Vinegar
Dice onion very fine. Mince garlic very fine.
½ cup Onion,
⅛ cup garlic, minced
Add a bit of olive oil to a large saucepan over medium heat.
Sauté onion until translucent. Add garlic. Sauté until fragrant.
Add remaining ingredients. Combine.
28 ounce can tomato sauce,
½ cup honey,
½ cup brown sugar,
¼ cup molasses,
7 tablespoon Red Wine Vinegar,
⅛ cup pineapple juice,
⅛ cup worchestershire sauce
Bring sauce to a fast simmer. Simmer for 2-3 hours, until desired thickness is reached, stirring occasionally.
Water bath canning instructions - optional
To can this sauce, heat jars and lids in water bath canning pot.
Remove one jar at a time and drain water. Fill jars, using a canning funnel and ladle, leaving ½" / 1.3cm headspace.
Fill remaining jars.
Remove air bubbles with a plastic or wooden chopstick. (or something similar)
Wipe the rims of the jars with a damp paper towel.
Center warmed lid on jar.
Screw on bands fingertip tight.
Carefully add jars to hot water in canning pot with a jar lifter.
Bring water to a low boil. Process pint jars for 15 minutes. Remove from heat.
Allow jars to sit in hot water for five minutes. Then remove jars from canning pot. Place on kitchen towel on the counter. Leave undisturbed for 12-24 hours.
Test lids to make sure they have sealed. Press down in the center of the lid. If it flexes, the jar has not sealed properly and should be stored in the refrigerator.
Calories given above are for one pint of sauce. There are 32 tablespoons per pint so the calories per pint is about 20 calories per tablespoon.
Use a good quality canned tomato sauce that has a consistent texture.
You can simmer this sauce for as long as you like to get the texture you want.
If you can’t finish it in one day, refrigerate overnight and then reheat the next day
with lid on
, until it is simmers. Then remove lid and continue cooking it down.
If you don’t want to process the sauce, do a small batch that you can use up in a few months.
If you would like to process the sauce, you can double or even quadruple this recipe with no problem.
Dice onions very fine. Mince the garlic fine too.
You can use another vinegar but the red wine vinegar gives the BBQ sauce the best flavor, I have found.
Recipe Courtesy of BinkysCulinaryCarnival.com All rights reserved.