This rich, slow cooked barbecue sauce with blueberries, tart apple and loads of flavor.
This is the first barbecue sauce that I have shared that is a canning recipe. So you can make this once, and enjoy it all year long.
I wish I could take all of the credit for this barbecue sauce, but I am not the originator. As I shared the story in the video below, I first saw this recipe on The Kneady Homesteader‘s channel. She in turn had gotten it from Whippoorwill Holler.
Heather (The Kneady Homesteader) made this sauce in a pot on her stove and cooked it that way. Lori (Whippoorwill Holler) made it in the slow cooker while she was at work.
I chose the slow cooker method, altered the seasonings a bit, and cooked it down into a thicker sauce.
I think this may be my favorite barbecue sauce of all time.
Thank you Heather and Lori for the inspiration!
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To Make this Recipe You will Need:
- Granny Smith apples
- apple cider vinegar
- brown sugar
- granulated onion
- granulated garlic
- ground black pepper
- red pepper flakes
- smoked paprika
- chipotle pepper
- cinnamon stick
- bay leaf
- slow cooker
- wooden spoon
- hot water bath or steam canner
- half pint canning jars
- canning tools
- white vinegar
- small dish
- damp cloth
- kitchen towels or counter mat
Watch me make this canning recipe in the video below:
This recipe is incredibly easy to make, as all of the ingredients are simply combined in a slow cooker.
Turn the slow cooker on low, and prop the lid open with a wooden spoon laid across the top.
If you do not reduce the sauce as much, you will get more sauce, but it will be thinner. It would make a great glaze or marinade for chicken and other meats. All other directions would be the same. You would likely just need a few more jars to can it all.
Cook for 8-10 hours or until the mixture has reduced by almost half and thickened. (See note) Stir occasionally.
Prepare your canning supplies.
Find and discard the cinnamon stick and bay leaf.
Using and immersion blender or regular blender to puree the sauce until it is smooth.
Ladle the sauce into prepared, hot half pint jars, leaving 1/2 inch of head space.
Remove air bubbles with a bubble wand and adjust the level of butter to maintain the headspace.
Wipe the rim of the jar with a damp cloth that is dipped in white vinegar to remove any residue.
Close the jar with a lid and ring and place it into your canner. Repeat with all of the barbecue sauce.
Process your jars for 35 minutes in a hot water bath or steam canner.
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
After the jars are processed, transfer them to a line surface in a draft-free location.
Allow the jars to cool for 12-24 hours.
Remove the rings, test the seals, label and store in your pantry.
Blueberry Apple Barbecue Sauce
- Steam Canner or
- slow cooker
- immersion blender
- 5 c Granny Smith apples, peeled, cored and diced
- 4 c blueberries, fresh or frozen
- 7 c apple cider vinegar, natural kind, like Bragg's
- 5 c brown sugar
- 1/2 c honey
- 2 Tb granulated onion
- 2 Tb granulated garlic
- 2 Tb ground black pepper
- 2 Tb ground cumin
- 2 Tb paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon chipotle pepper, dried, ground
- 1/2 teaspoon smoked paprika
- 1 cinnamon stick
- 1 bay leaf
- To begin, combine all of the ingredients in a slow cooker.
- Turn the slow cooker on low, and prop the lid open with a wooden spoon laid across the top.
- Cook for 8-10 hours or until the mixture has reduced by almost half and thickened. (See note) Stir occasionally.
- Prepare your canning supplies.
- Ladle the sauce into prepared, hot half pint jars, leaving 1/2 inch of head space.
- Remove air bubbles with a bubble wand and adjust the level of butter to maintain the headspace.
- Wipe the rim of the jar with a damp cloth that is dipped in white vinegar to remove any residue.
- Close the jar with a lid and ring and place it into your canner. Repeat with all of the barbecue sauce.
- Process your jars for 35 minutes. (Adjust for Elevation – see article linked above)
- After the jars are processed, transfer them to a line surface in a draft-free location.
- Allow the jars to cool for 12-24 hours.
- Remove the rings, test the seals, label and store in your pantry.
Nutritional information is auto-generated and the accuracy is not guaranteed.