Processing: Boiling Water Canner 20 minutesYield: 12-13 cups per batch
Enjoy with your favourite meat – roasted, boiled or fried. You will love adding this sauce to everything!
Ingredients:
1 ½ cups minced onion
4 tablespoons minced garlic
2 ¼ cups bourbon whiskey
6 cups tomato sauce (or ketchup)
1 ½ cups brown sugar
¾ cup tomato paste
¾ cup Worcestershire sauce
2 cups apple cider vinegar
1 tablespoon liquid smoke
2 tablespoons smoked paprika
1 tablespoon hot sauce (to taste)
1-2 tablespoons salt (optional)
1 ½ teaspoons ground black pepper
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Simmer onion, garlic and whiskey for 10 minutes (or until translucent).
Make barbecue sauce.
Add other ingredients into the pan with the onion mixture, stir to combine. Bring to a boil then simmer for 20 minutes or until thickened to your liking. Puree (or strain to remove onion, if desired).
Prepare lids.
While you are making the sauce, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through for a few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Pour hot sauce into hot jars.
Ladle hot barbecue sauce into the hot jars, filling to 1/2 inch (1cm) headspace. Remove bubbles, wipe rims and add lids.
Boiling water canner processing.
Process in boiling water bath canner for 20 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. As with all vinegar-based preserves, this sauce is best opened after 6-8 weeks to allow the vinegar flavour to mellow.
STEP-BY-STEP PHOTOGRAPHS OF THIS RECIPE
