Today I made some barbecue sauce to can and it turned out so bad I thought I’d warn you about the recipe. The malt vinegar in this recipe makes the sauce ver…
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25 Responses to Canning Barbecue Sauce – Not This Recipe
I bought a new stove about a year ago and the salesman acted like I was crazy for buying a burner type stove instead of a glass top. I did it because of the canning. I’m finding that newfangled and I don’t get along. I can’t wait for my front loading washing machine to die. I hate that thing!
Unfortunatly I wont be canning any, at least not right now. I was reading the instrutions on my new canner pot (I always read all my instrutions first. Helps reduce alot of “duh” moments) and it says it cant be used on a glass top stove. 🙁 I also cant use my cast iron skillets. This thing has to go, so it is….
For the recipe I was complaining about, the processing time was 20 minutes for half pints or pints. I hope you compared your recipe to other canning recipes to make sure you have enough acidity in there.
I am wanting to can my bar-b-que sause and I have bought everything to do so but it will be my first atemptat canning. I have the things for the hotwater bath (I didnt want to invest in the presure cooker till I knew more what I’m doing). Do you have any sugestions? How long do you think I should leave it in the canner? (it has both lemon juice and vinegar in it) Thanks for any help you can give.
Oddly enough, I made the Seafood Cocktail Sauce recipe in the big Ball book, page 369, and you’re supposed to cook the tomato sauce and spices then in the end add horseradish. Before you add the horseradish, that sauce tastes like BBQ sauce. A pretty good one too. Since I wanted cocktail sauce, I had to add more tomato sauce and lemon juice to get it to taste like cocktail sauce and I was afraid that would be too much horseradish but it turned out to be right.
When you can tomato sauce you need to add 1 tbsp. of lemon juice to each pint in order to make it acid enough. I would assume that if your recipe has at least that much acid (vinegar), and the other ingredients don’t affect the acid, it should be safe to can. Thanks for the video response!
Maybe an odd question, but could you can other types of barbeque sauce without using the Ball version? Don’t know if the acid levels would be a problem or not. I’ve been making my own version of barbeque sauce for years and would LOVE to be able to make a large batch of it and can (or bottle) it. Would be easier than making it every few weeks. And I’m going to add my version as a video response. Absolutely, the best barbeque sauce I’ve ever had!
croutoncrackerjacks
July 21, 2013 at 12:58 am Reply
I was going to ask about the bottles too but looked through the comments and saw that you got them from Fillmore Containers, Wow that is an awesome find! is there anything they don’t have? Thanks so much for all you do and for that info about the bottles from Fillmore.
I have a tangy vinegar sauce that I make but have never canned. It’s very good. I’m just not sure if that cookbook is here or at the farm. I should dig it out and make it again. It’s yummy on smoked pork. Thanks for the reminder! I’m sure it would can well too! You really have me thinking….
I haven’t found a good ketchup recipe that is close to the 57 variety brand. Have you found anything without all the spices that is good? BTW I canned the pineapple zuke and yum!
horticultureandhomes
July 21, 2013 at 2:56 am Reply
Themrsvolfie makes and cans bbq sauce. Maybe you could give her recipe a try.
I had a similar experience with BBQ sauce and when I finally got done doctoring it it was wonderful, so wonderful my husband said, “I hope you wrote down that recipe”, I wanted to strangle him because it took me all day and a ton of ingredients to make it taste good! Like I had time to write all that down! Lol, I started out with the blue book recipe too, then tried to alter it with a recipe from another book, then I just started throwing stuff in the pot! Lol , thanks for sharing!
Since that was the second BBQ sauce recipe of theirs that bombed, I thought I should let everybody know. The first part of that recipe didn’t taste all that great and when I added the second part it got even worse. I’m pretty sure that the sweet and sour sauce version of the recipe won’t turn out any better.
I bought a new stove about a year ago and the salesman acted like I was crazy for buying a burner type stove instead of a glass top. I did it because of the canning. I’m finding that newfangled and I don’t get along. I can’t wait for my front loading washing machine to die. I hate that thing!
imstillworkin
July 20, 2013 at 9:53 pm
Unfortunatly I wont be canning any, at least not right now. I was reading the instrutions on my new canner pot (I always read all my instrutions first. Helps reduce alot of “duh” moments) and it says it cant be used on a glass top stove. 🙁 I also cant use my cast iron skillets. This thing has to go, so it is….
Rebecca Rose
July 20, 2013 at 10:36 pm
For the recipe I was complaining about, the processing time was 20 minutes for half pints or pints. I hope you compared your recipe to other canning recipes to make sure you have enough acidity in there.
imstillworkin
July 20, 2013 at 10:46 pm
I am wanting to can my bar-b-que sause and I have bought everything to do so but it will be my first atemptat canning. I have the things for the hotwater bath (I didnt want to invest in the presure cooker till I knew more what I’m doing). Do you have any sugestions? How long do you think I should leave it in the canner? (it has both lemon juice and vinegar in it) Thanks for any help you can give.
Rebecca Rose
July 20, 2013 at 11:38 pm
Oddly enough, I made the Seafood Cocktail Sauce recipe in the big Ball book, page 369, and you’re supposed to cook the tomato sauce and spices then in the end add horseradish. Before you add the horseradish, that sauce tastes like BBQ sauce. A pretty good one too. Since I wanted cocktail sauce, I had to add more tomato sauce and lemon juice to get it to taste like cocktail sauce and I was afraid that would be too much horseradish but it turned out to be right.
imstillworkin
July 20, 2013 at 11:57 pm
Have you found a BBQ sauce recipe that you like yet? I need a good recipe also.
CelticTechno
July 21, 2013 at 12:19 am
When you can tomato sauce you need to add 1 tbsp. of lemon juice to each pint in order to make it acid enough. I would assume that if your recipe has at least that much acid (vinegar), and the other ingredients don’t affect the acid, it should be safe to can. Thanks for the video response!
imstillworkin
July 21, 2013 at 12:31 am
Maybe an odd question, but could you can other types of barbeque sauce without using the Ball version? Don’t know if the acid levels would be a problem or not. I’ve been making my own version of barbeque sauce for years and would LOVE to be able to make a large batch of it and can (or bottle) it. Would be easier than making it every few weeks. And I’m going to add my version as a video response. Absolutely, the best barbeque sauce I’ve ever had!
croutoncrackerjacks
July 21, 2013 at 12:58 am
I was going to ask about the bottles too but looked through the comments and saw that you got them from Fillmore Containers, Wow that is an awesome find! is there anything they don’t have? Thanks so much for all you do and for that info about the bottles from Fillmore.
LionsLamb79
July 21, 2013 at 1:23 am
I sure appreciate it as I am looking a pile of tomatoes that were going to be BBQ sauce. Not any more!
Hoovesandpaws61
July 21, 2013 at 2:20 am
I have a tangy vinegar sauce that I make but have never canned. It’s very good. I’m just not sure if that cookbook is here or at the farm. I should dig it out and make it again. It’s yummy on smoked pork. Thanks for the reminder! I’m sure it would can well too! You really have me thinking….
I haven’t found a good ketchup recipe that is close to the 57 variety brand. Have you found anything without all the spices that is good? BTW I canned the pineapple zuke and yum!
horticultureandhomes
July 21, 2013 at 2:56 am
Themrsvolfie makes and cans bbq sauce. Maybe you could give her recipe a try.
dmack144
July 21, 2013 at 2:58 am
I had a similar experience with BBQ sauce and when I finally got done doctoring it it was wonderful, so wonderful my husband said, “I hope you wrote down that recipe”, I wanted to strangle him because it took me all day and a ton of ingredients to make it taste good! Like I had time to write all that down! Lol, I started out with the blue book recipe too, then tried to alter it with a recipe from another book, then I just started throwing stuff in the pot! Lol , thanks for sharing!
armywifeprepper
July 21, 2013 at 3:43 am
thanks so much!
Prep4SurvivingMe
July 21, 2013 at 4:40 am
We have been warned…
ThePaleoAgrarianist
July 21, 2013 at 5:33 am
I allways appreciate your honesty.
katiatomsk
July 21, 2013 at 5:54 am
Awe… I am so sorry that didn’t work out for you. We’re new to canning so I am very glad to have been warned before making this! Thank you!
TheEndeavoringFamily
July 21, 2013 at 6:53 am
i just made some bbq sauce 2nite… it was awesome!!!
john galt
July 21, 2013 at 7:16 am
We all do what we need to to make things easy!! Life is getting very interesting indeed!
snaps81625
July 21, 2013 at 8:09 am
It’s a good thing my garden runs a little ahead of most folks and I don’t mind calling it like I see it, LOL.
imstillworkin
July 21, 2013 at 8:57 am
It wasn’t a total loss. I still ended up with BBQ sauce, LOTS of it because I had to make the batch bigger to tone it down. EIGHTEEN bottles!
imstillworkin
July 21, 2013 at 9:07 am
Since that was the second BBQ sauce recipe of theirs that bombed, I thought I should let everybody know. The first part of that recipe didn’t taste all that great and when I added the second part it got even worse. I’m pretty sure that the sweet and sour sauce version of the recipe won’t turn out any better.
imstillworkin
July 21, 2013 at 9:40 am
Ketchup has a lot of vinegar in it so that’s probably what makes your uncle’s recipe work with just molasses.
imstillworkin
July 21, 2013 at 9:53 am
I’m so glad you posted this because guess what I was going to make? Yep, BBQ sauce out of the Ball book. Not now! Thank you yet again!
Hoovesandpaws61
July 21, 2013 at 10:04 am
ah, man. Thanks for the head’s up! I appreciate you saving us the work, sorry to hear it taking your time though 🙁
TallulahShines
July 21, 2013 at 10:35 am