Home Canned Carolina Barbecue Sauce

Prep Time5

Cook Time1

Processing Time20

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

8 c yellow mustard
8 c granulated sugar
6 c apple cider vinegar
4 c water
2 c brown sugar
1 c chili powder
⅓ c liquid smoke hickory flavor
2 Tb black pepper ground
2 Tb soy sauce
2 teaspoon cayenne pepper ground
2 teaspoon red pepper flakes optional

US Customary - Metric

Instructions

To begin, wash and prep all of your canning supplies. Jars should be washed and inspected for flaws and warmed.
Combine all of the ingredients in a large, nonreactive pot. Whisk together and bring the mixture up to a boil.
Reduce the heat and simmer for 1 hour.
Ladle the sauce into prepared, hot 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 Carolina barbecue sauce.
Process your jars for 20 minutes. (Adjust for Elevation – see article linked above)
If using a hot water bath canner, remove the lid of the hot water bath canner, and let the jars rest for 5 minutes.
If using a steam canner, turn off the heat, but leave the dome lid on, and wait for 5 minutes.
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, wash the jars, label, and store in your pantry.
Enjoy!

Notes

Recipe Note: If you would like to add the butter to the sauce, simply melt 2 Tablespoons of butter each time you open a jar, and pour it in. Put the lid back on and shake the jar well, then use as usual.

See This Recipe:

https://cosmopolitancornbread.com/home-canned-carolina-barbecue-sauce/

Equipment Used

Nutrition