BBQ Sauce from Scratch | Useful Knowledge
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- Опубліковано 21 жов 2024
- BBQ sauce scratch recipe that is smoky and sweet. We show how to make BBQ sauce from scratch. Our homemade BBQ sauce recipe is quick and easy to make. This sauce is perfect on ribs and pulled pork.
BBQ sauce from scratch is thick, southern sweet, smoky and full of flavor. It's a perfect recipe for ribs, chicken, brisket, and pulled pork. Kids also love it because it's not too spicy.
When we show you how to make this BBQ sauce from scratch, you will not go back to store bought BBQ sauce. This recipe makes a lot so finally, we show you how to can it the easy way. Once canned, the bbq sauce will last in your pantry for a year.
Homemade BBQ Sauce Recipe:
2 12 oz Cans of Tomato Paste
8 Cups Brown Sugar
1 3/4 Cup Water
1 Cup Apple Cider or Juice
2 Tbs Red Wine Vinegar
1/4 Cup Liquid Smoke
1/4 Cup Ground Mustard
2 Tbs Salt
1 1/2 Tbs Smoked Paprika
1 Tbs Black Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
Makes (4) 16 oz mason jars with enough left over for a single 8 oz jelly jar for eating fast.
Just mix it up and simmer. We hope you enjoy our how to make BBQ sauce from scratch video!
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Man with the Knowledge: Jamie Hardy
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Creator: Mark Davies
Email: useful.knowledge.tv@gmail.com
Bama Country Kevin MacLeod (incompetech.com)
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How to make BBQ sauce.
BBQ sauce recipe anyone can make from scratch.
So I made this today but add 1/2 TBSP of Cayenne pepper and this is some real good sauce. Don’t know if I’ll ever be buying BBQ sauce now that I made this. Thank you so much for sharing this.
2ooser. Thanks!
Thanks
Yep,if you make homemade bbq sauce you have to add cayenne and kikkoman soy sauce,it will make a huge difference.thanks
Well anyone would think it’s really good. It’s got 8 cups of sugar
... when you show up for a vid and learn a new bonus skill. Priceless.
p25h76l. Thanks!
Thank you for your canning videos. I just started canning and so far I have only done water bath canning. But I think I'm going to give this a try.
Is there anything more gratifying than the popping sound of your lids sealing? I've never heard of using the oven. I'll give it a try on my next round of canning!
Lacie Pankey. It’s definitely the sound of canning success!
I love that you put your recipe underneath so we can have it for later thank you so much awesome thank you so much
Cindy. Thanks for the kinds words. Best of luck making the BBQ sauce.
Thanks for the knowledge on the jars! i didn't know that
Lordy Jamie. I adore your videos!!!!! There's no fluff just "useful knowledge" I sure appreciate that. No problem with speaking to little Billy or Sally. Not to mention having to wait for the pets to calm down 😊. It's just that thee way I type, your finshed by the time I am through typing my comment 🤭🤫.. But your videos always require a second or third view. As I say: how in the world? . Thank you so much. I appreciate the time you take to still give clear, concise and helpful information. Oh,, and thanks for always sharing. Do you have an apple cider short cut, or is that even possible? 🤔
Thanks so much!! We really appreciate the kind comments! I haven’t made any apple cider.
I made a small batch of this (1/4 of recipe). My entire family loved it! It was a huge success. Next time I will try it I will reduce the sugar a little bit. Might even try pineapple juice instead of apple to see what happens. Great recipe!
Freda. Hi. Pineapple juice sounds great. I have made it with orange juice when I ran out apple juice. It was really good. Thanks for your comments!
OMG!!! I made a full batch with pineapple juice and I used mesquite liquid smoke. Everybody loves it! I will never buy BBQ sauce again. I can't wait to try it with the pecan liquid smoke. Thank a million😁
Awesome!! I'm going to try the pineapple juice. I have to make a batch because I just ran out. Thanks!
Freda Grant-Nolden hook me up with some
UsefulKnowledge I saw the reply about this being unsafe, do I need to sterilize the jars in boiling water before putting them in the oven?
And instead of apple cider and vinegar can I just use Apple-cider vinegar ... and coconut sugar instead of brown sugar?
Thank you for offering a real homemade BBQ sauce i.e. no KETCHUP.
Some Guy. Thanks. Several years ago when I was working on my recipe, I was using ketchup. My boss is the person that said “you really need to make it completely homemade and not use ketchup”. It took another 8-10 tries to get it right. Best of luck!
Ketchup doesn't even make sense to add as an ingredient. You are basically making ketchup with extra ingredients.
I dont mean to be off topic but does someone know a method to get back into an Instagram account?
I stupidly lost the login password. I appreciate any tips you can give me!
@Neil Konnor Instablaster :)
@Colt Corbin I really appreciate your reply. I got to the site through google and Im in the hacking process now.
Seems to take a while so I will reply here later when my account password hopefully is recovered.
This is so easy to make and it's just how I like my barbacue sauce. I'm going to make more to give as Christmas gifts to all my family and friends. I'll make sure everyone knows it's from Usefulknowledge. Thanks for this great receipe. Jeanne
Jeanne Comerford. Hi. Thanks for the kind words. Glad you like it. My family loves it also.
Thank you! Finally a BBQ sauce without high fructose corn syrup!!! And it’s delicious!😃😋
Thank you for sharing!! We just made a BBQ pizza, and I wish I had found this recipe before! Will definitely give this a try next time, instead of using shop-bought sauce
Sarah&Liv. Thanks!! BBQ pizza sounds good!
@@useful.knowledge Yes!! There's a video of it on our channel if you're interested! :)
Did you put chicken in it
My son and I tried this BBQ sauce for the first time tonight and it's fantastic! Great real bold flavor, I won't be buying BBQ sauce again. Except I omitted 4 cups of sugar
Awesome! That is what is great about making your own. You can adjust ingredients based on how you like it. Thanks for the comment.
I made this yesterday and put it on my bbq. Soooooo good
Thanks!!
The simplest canning method ever saw. Thanks!!!
How long will this last in the pantry? No need to hot water bath, right?
Hi. The method that I use is the open kettle method that was once the recommended method before water bath became recommended. I was taught this as a child and use it for anything that can be water bathed which is acidic items. The bbq sauce should last at least a year in the pantry. Mine is usually used up before a few months.
Hey thanks for you’re time and recipe cheers.
Steve C. Hi. Enjoy the sauce.
I like how you didn't use ketchup. Thanks for sharing.
Chelle. Thanks! When I started to create my own BBQ sauce recipe, a friend at work suggested that I do it straight from scratch. Thanks for watching.
but he used paste;( I'm looking for a FULL SCRATCH recipe. well I guess I keep looking
If you're gonna bring that attitude then you might as well don't use any recipe and instead grow your own sugar canes, herbs and fruits, and harvest salt from the sea, and then process them all into your ingredients. Tomato paste is very basic ingredient since it is only tomatoes, unlike ketchup which is a heavily processed product with sugar and other chemicals.
Love seeing a man participating the kitchen
Luvvv the details from the simplicity of the sauce also the sealing very helpful video!!!
Thanks very much!!!
Thank you Jamie. God Bless and stay safe.
Thanks and have a great weekend!
I love ❤️ all your videos!😊
Thanks so much!!
THANKS YOU ⚘💯BARBECUE SAUCE. ALWAYS DAPHNE COTTON 💜.❤🖤💚BROWN FAMILY.
Sir,What was the last one you put in the pot ???
I prefer a less sweet bbq sauce. Can I just simply reduce the amount of brown sugar to my liking or will it be out of wack? Thanks!
Dan Walker. Hi. I don’t think it would be too bad out of whack. I think it would definitely be worth a try if you want a less sweet BBQ sauce. I would try it in a small batch. You could cut the recipe in half (everything but the sugar) and then adjust your sugar to what you like.
Looks amazing, I just start canning
Buy we do nog have liquid Smokey overhere in the Netherlands. Is there something I can use instead?
Thanks voor this great video!!
Hi. I have friends that make it without the liquid smoke. Maybe you can order the liquid smoke off the internet in the Netherlands?
Can you do one for salsa?? Love your technique.
Hi. My rule is to make the salsa fresh from the canned tomatoes. Adding the extra ingredients could reduce the acidity to the point that pressure canning would be required.
I'll second that on the canning, thanks
Thanks!
hi excuse my ignorance, what is liquid smoke please
The real liquid smoke produced by condensation of smoke that contains water vapor while carefully burning wet hickory or mesquite. I actually order mine online ( Cedar House is the brand and its the real stuff). I don't like to use the brand sold in the grocery stores that is mostly caramel color and artificial flavors. Hope this helps.
Liquid smoke is a condensed vapor from burning hickory, apple or other smoking wood. Has that original smokehouse flavor.
Do reuse your lids and if so, how many times?
Plant-Based Prepper. Hi. I never reuse the lids. When I purchase a new flat of jars, I even throw away the lids because I feel they have been compromised by the bands being tightened on at the factory. The “rubber” area on the lids are always indented. I just spend a few extra dollars and purchase new lids. I’m really particular on lids. I can over 100-150 jars and honestly haven’t lost a jar in several years. I do wash and reuse the bands. I also use the bands in that new flat of jars.
You can't reuse your lids. They have a gum based seal that is pressed outward to make the seal.
Could I replace some of the brown sugar with honey, and if so how much?
You could. It’s a 1:1 honey to sugar. You may have to simmer another couple minutes because the honey has more liquid.
@@useful.knowledge In the written recipe you list 1/4 cup ground mustard but you don’t add it in the video. Is this powdered mustard or prepared mustard?
It was a 1/4 ground mustard. It just adds a little subtle heat. I’ve made batches with and without. I still have no idea why I left it out in the video. Thanks!!
How are you safely canning this without boiling the jars?
Hi. This is the open kettle method that I use for anything considered acidic such as jams, jellies, marmalade, bbq sauce, etc. Basically, I use this for any that can be water bathed. The open kettle method was the recommended method before the water bath became recommended. You can check old canning books and this method is all in them. This method is what I was taught as a child and still works.
I’m curious if you can leave out the liquid smoke and also go with just regular paprika? Smoky flavored things give to members of my family migraines but I’d love to try this
Hi. You can definitely leave it out. The are lots of BBQ sauces that are not smoky.
I made it but i did add a couple of more ingredients. Awsome
John Voelker. Sounds Great! I have friends that tweak the ingredients. One likes to make it blazing hot with peppers but I can't handle the heat :)
Hello thank you for this recipe I can't wait to try it just a question it looked like you put in four cups of brown sugar if those were two cup measuring cups but the recipe says 8 cups? Thanks so much for taking the time to help out
Hi. It's hard to see in the video but those are 4 cup measuring cups so 8 cups total. I know it looks like a lot but that's bbq sauce :) I was digging through my cabinets for ingredients last night because I have to make some more for my house. Best of luck and if you have any questions, feel free to ask.
slainte more sugar
Is the liquid smoke needed if you're going to put the sauce on meat thats going to be barbequed/smoked on some variety of wood anyway? Sorry if its a dumb question.
funsky. Hi. It’s not necessary but it will change the flavor of the sauce. I don’t think it will taste bad or anything like that so its definitely worth a try. Best of luck.
great video especially not using ketchup. what is the shelf life once canned.
julian thorpe. Hi. You can expect 12 months of shelf life in the pantry and about a month in the fridge after opening.
@@useful.knowledge awesome
How long do you have the mason jars in the oven?
Hi. At least 15 minutes.
I just tried this bbq sauce on some chicken today. I've never used liquid smoke before and if I had then I would have used a little less of it. But all in all, wow this bbq sauce tasted amazing on the chicken! Thank you so much for the recipe, I will definitely be using it in a lot of meat!
Hey I just saw this. Thanks for the kind comments! Enjoy the BBQ sauce!
Thank you I made a small batch delicious
Thanks!!
Hi what is the shelf life of this bbq sauce?
Hi. The shelf life is 12-18 months in the pantry.
Here in nd we can't can.no jars anywhere in the state.online orders have been tough too due to covid.
Wao
U inspired me what's the name of the plastic u used to seal the bottle..thanks for sharing
Hi. I used a regular mason jar canning lid to seal the jar. The key to open kettle canning is to place the hot product in the hot jar and put the lid on it quickly. The shelf life is 12 months.
Could you use a cup of apple cider vinegar in place of apple juice or would that be too much? I just found your channel and love it. You really are full of a lot of useful information! Things that i forgot as my mother use to can this exact same way. Thank you for taking the time. I appreciate it very much
Sophie Lucas. Thanks for the nice comments. A cup of cider is probably going to be too much. You can use 2 TBS of apple cider vinegar to replace the red wine vinegar. Also, I have made this with orange juice in place of the apple juice. One of our subs even made it with pineapple juice and said it was great. Thanks!
thank you for your input and I had wondered if that would be too much apple cider vinegar.. now I know.. it takes alot of time to do these videos to help people and I don't like it when people complain, they should be greatful that people take the time to help others. time is something that is a precious commodity. so thank you again and for replying. I do appreciate it all. I can't wait to try this barbeque sauce..
Wanna make this so bad. Did you use the dry ground or stone ground mustard? Instead of canning, can I freeze this sauce? Thanx for your response
world madness. Hi. I use organic powdered dry mustard. It doesn’t state stone ground or dry ground. It’s very fine so probably not stone ground. I don’t see why you couldn’t freeze it. Best of luck making the BBQ sauce. Any questions, don’t hesitate to ask.
Any suggestions on what to use instead of liquid smoke?
Kathy Giannakopoulos. Hi. You can make it without liquid smoke. It just won’t have the smoky flavor. Smoked paprika will help with a smokey taste.
@@useful.knowledge Thank goodness in my sauce I use the smoked paprika. I think I'm going to try this. It sure is a pain in the neck making a new batch every time. Canning is very new tomorrow and I've learned alot from your videos so thank you for making them. 🙂
Hi, can I use just regular tomato sauce?
Hi. You probably could but you’ll have to cook it down more for the proper thickness.
Is this recipe shelf stable?
Hi. Yes, when canned and sealed it last for about a year in the pantry.
I missed the ground mustard goin' in, but.... I may have had a beer..... or 7. lol
Ron Shawver Hahahahaha!
He didn’t add the ground mustard.... and I wasn’t drinking! Lol. The recipe does call for it and I do add to my batch. This is great Southern sweet sauce. Love it!
I did as well. I had to replay to make sure I didn't miss it.
Im wondering if I can substitute the garlic and onion powder for real garlic and onion?, your sauce looks so good I wouldn't want to mess with the flavour, and if its ok, how much of each would be suitable?
Hi. Yes, you can substitute real onions and garlic. For the onion, a small to medium size onion will work. The garlic would be about 16 cloves according to a quick search. That seems like too much so you may go easy on the garlic cloves until you try it. Best of luck making the BBQ sauce.
Would Apple Cider Vinegar work for the red wine vinegar ?
Hi Danielle. Absolutely apple cider vinegar will work. I have even used the regular white cider and it doesn't really alter the taste. Thanks for watching.
Oh your welcome .
Got to try this one .
How long can you store the canned BBQ sauce?
Hi. The BBQ sauce will last up to a year in the pantry and several months in the fridge after opening.
@@useful.knowledge That's awesome! I plan on trying out this recipe and canning really soon.
Thank you so much for this simple recipe 🌟🌟🌟🌟🌟 . There is no soy or Worcestershire sauce in it. I love it ❤. Thank you for sharing.
Thanks for the nice comments. That was mainly due to my boss at work saying "why don't you make it from scratch". It took me years to get the recipe to where I wanted it. It really does taste better from scratch. Best of luck!
Looks and sounds good I love canning and will be making this real soon to try.
I watched the video twice and didn’t see you add the ground mustard? Is it ok without the ground mustard?
Hi. It probably got edited out by mistake. You don't have to use the ground mustard. It give the BBQ sauce a little spiciness. It should be completely OK to leave it out. Thanks!
What is the name of that style of jar and where can I purchase them?
Hi. Those are just Ball small mouth mason jars. You can purchase them in the canning section of grocery stores or the home section of the 'big box" stores. Thanks!
@@useful.knowledge Thank you!
How long do you think it will last after you open a jar?
Probably at least a month in the fridge. I haven’t had any to go bad before we finished it off.
how about the expiration when it's not yet open
Hi. At least a year in the pantry.
Awesome and amazing thanks for sharing wow
What can I use for the poisenes cugar?
Why do you flip the cans upside down?
Hi. I never really knew why other than I just saw my grandparents turn the jar upside down. I actually found the reason in an old Southern Living canning book. It stated that the jars are turned upside to kill any possible contaminants from handling the lid. Great question and best of luck.
Question, I keep hearing about acidic foods needing pressure cooked. Is this enough or is this risky?
Hi. Acidic foods do not require pressure canning. It’s the acidity that keeps botulism at bay. I’ve never had an issue canning bbq sauce this way. Non-acidic items such as meat, potatoes, and beans do require pressure canning.
Where do you get 12 ounce cans of tomato paste? We only have 3 ounce size in Michigan.
Hi. Our local grocery store has them. I have used the 6oz cans when they were out.
@@useful.knowledge Thank you, I'll keep looking.
Amazon has them! Here is the link....www.amazon.com/Contadina-Canned-Tomato-Paste-12-Ounce/dp/B07H4JM4HS/ref=sr_1_fkmr3_2?keywords=12+0z+tomato+paste&qid=1563333966&s=pantry&sr=8-2-fkmr3
What would you put in to make it a bit spicier? And what is so unsafe? I love this, I have made blackberry, strawberry and peach jam and canned it this way. Thank you for showing this way.
Thanks for you comments. I think that some folks that didn't learn the old fashioned way of canning like to say it's unsafe. The statistics just don't back up all the fear. My grandparents lived into their 80's and never had problems getting sick by canning the old fashioned way. My family has never gotten sick. I do pressure can green beans. As for making the BBQ sauce spicier, as friend of mine at work has told me to add some ghost pepper. I have added a tsp of cayenne pepper in the past.
@@useful.knowledge People can smoke 2 packs of cigarettes a day and still live until they're 90. Doesn't mean smoking wont kill you, just that they're lucky.
mike pk666. I’ve had several close relatives die from smoking but canning didn’t kill them. If your point is that everyone that cans this way is just lucky, you are wrong.
@@useful.knowledge That wasn't my point at all, I'm saying that this type of canning process is risky. If you don't get the right temperature, you have a higher risk of contamination than just using sanitizing solutions. Not all traditions should be passed down.
mike pk666. I respect your point. However, this method of canning was the recommended way of canning anything acidic for generations until someone deemed it no longer recommended. I will always use this method because it’s what I learned as a child and have personally canned this way my entire adult life. No one in the world is forced to can this way but it still works perfectly. The canning police will tell that water bath is so much better but it’s never going to get any hotter than 212 degrees. It just not possible. The CDC website states that botulism lives in a low acid and low sugar environment. BBQ sauce is not low sugar or low acid which is why the open kettle method works. For anything not acidic like green beans, I do pressure can.
Amazing tutorial and recipe.
Chelle Weatherspoon. Thanks!!
Thank you for the recipe and the canning tips!!
Thank you for watching! All the best!
How long do u oven bake the cans?🙏🙏🙏 Nice recipe thx for sharing😘😘😘
SuzyQ Batik. Hi. I put the jars in the oven on 250 degrees F for at least 15 minutes. Most of the time I put them in when I start to make the BBQ sauce. Best of luck!!
@@useful.knowledge thank you so much for the tips.. ill try it!!😘😘😘😘
How long the barbecue sauce can last?
Hi. At least a year in the pantry. Several weeks in the fridge after opening. Thanks!
@@useful.knowledge how it will last if i not place it in the fridge after I open it?
Can u please make a video on how to make one nice sauce for burgers, that doesn't use cheese.. hopefully a sauce that is not so common.. would love to try!!😘😘😘😘
EmmaRissa theSage Try using some of the things you like on your burgers, mix them in a pan at low heat mix two at a time, try as you and add something else ,you will soon get what you want, if it does not taste like you want clean up and start over , that is the way most good cooks find what works. That's the way I learned to cook.remember. " YOU CAN ADD MORE TO THE POT, BUT YOU CAN'T TAKE IT OUT, ( like salt, sugar, and so on. Good luck.
if i want to make just 2 jars, do i just cut the recipe in half?
Yuri Timg. Hi. Yes, you can cut the recipe in half for the two jars. Thanks!
@@useful.knowledge, awesome, thank you!
Yuri Timg. Best of luck making the bbq sauce. I have ran out and will be making some more this weekend.
Can you make it sugar free by using Xylitol instead of sugar?
Robert Berg no more sugar
I know this is late but, try honey or molasses.
That's crazy I never saw this canning method
Hi. This is the open kettle method that was the recommended method for generations before water bath became recommended. It’s in the old canning books but I was taught by my grandparents.
Bet you could have used an immersion blender, huh? :)
How long do these last
Hi. They last about a year in the pantry. Thanks!
@@useful.knowledge thanks! Great video
Thanks, we really appreciate the nice comment.
Thanks!
Looking forward to trying this.
Why do you turn them upside down??
Nqobile Mdlovu. Hi. It’s an old timer’s trick to ensure the that any contamination that could have gotten on the lid in the canning process is destroyed by the hot product in the jar. Thanks!
Looking good
How long does it last?
Hi. At least 12 months in the pantry. Thanks!
Thank you
Thanks!
That's how we sterilize hats for jams in ireland, don't know the other way, thank you, how long will these sauces last please.... also what is liquid smoke :)
Hi. The sauce will last up to a year in the pantry and months in the fridge after opening. Real liquid smoke it made by actually forcing smoke through water or just smoking the water. You can by the good stuff (no caramel color or preservatives) online.
@@useful.knowledge great thank you so much
Not safe unless you pressure can or water bath the sauce. Recipe sounds great.
This is the open kettle canning method that was the recommended method before water bath became recommended. It’s a real method that’s in the old canning books. I was taught this as a child and still use it for 100’s of jars a year. Since the sauce is acidic, this method or the water bath will work.
@@useful.knowledge yes it was recommended at one time until more was learned about botulism and how to prevent it and other pathogens and now it's not recommended. Everyone must do what they feel is safe.
How much sugar did you use? Could a dietetic person consum your sauce?
Use xylitol
Can I exchange the red wine vinegar and liquid smoke with honey?
Mithril David. Hi. The liquid smoke and the vinegar can be removed. I'm thinking at point, it may be too sweet so take out a cup of sugar and then add the honey until it's the taste that you are wanting. Good luck and please let me know how it turns out.
WTE no more sugar
Hi! Do you have a recipe for tomato paste?
you don't have to bath them ?
Would maple syrup serve as an alternative to sugar?
Tasie. Hi. Yes, I think it would work. Because maple syrup can be expensive, you could half the recipe a give it a try. I've made it with sorghum syrup instead of sugar. I've had different viewers change it up to suit their taste and said it was still great. One viewer said they used pineapple juice instead of apple and it was awesome. Thanks for watching and please let us know how it tastes.
Thanks so much for responding. I'll definitely provide feedback.
Tasie Destouche no more sugar
Is it my imagination or did you not add the Ground Mustard to your pot? So is the video (no Mustard) or the recipe (1/4 cup Ground Mustard) the correct recipe? I like this approach because you don't just bung a load of stuff into Ketchup and stir it up. I may cut your quantities in half though, it's only for me lol.
Essem Sween. Hi. It’s ground mustard. When I first started creating my own bbq sauce, my boss at work suggested that I make it completely from scratch. It took a few failed attempts but my family and friends love this recipe. I don’t use any ketchup or liquid mustard. You can absolutely cut the recipe in half. I have doubled it and also cut in half and it still was great. Best of luck!
@@useful.knowledge Did this batch of your BBQ sauce taste odd without your Mustard added? Thank you
Oh wow! Good catch! I left out the ground mustard in the video. To me ground mustard adds some spicy flavor to the sauce (to me this sauce is barely spicy and I'm wimpy when it comes to spicy heat). So basically its not going to be as spicy but the flavor of the sauce will not be noticeably different. I make it without ground mustard for a specific member of the family that does not like any spicy at all. Thanks!
@@useful.knowledge I never understand 'Spicy' lol. To me it's something that contains Spices like .... Nutmeg, Black Pepper, Allspice or Juniper Berries. What they mean is, Heat that hurts you!! I once ate what I thought was a piece of Spring Onion (I think you call them Green Onions or Scallions?) And only realised it was a super, super hot Pepper when I breathed in. I almost flat out died in that restaurant, the waiters were rushing Ice, Milk, all sorts to the table 'til they brought me Ice Cream which finally helped. I was mortified! Mustard brings heat too but there's flavour as well, whereas Chilli Peppers? Just want to kill you. 😂
Essem Sween. Haha! I do have a trick in case you ever accidentally eat another hot pepper. Eat some loaf bread or corn chips. Chew on them for a minute. It helps. Not saying the heat completely stops. 😎
thank you so much
How long is the shelving time
I am 60 years old and shamed to say that I don't know how to can anything. So if I make this sauce can I freeze it?
You can freeze it.
looks really good.
scott maroney. Thanks for watching!
3:49 I think the technical term is "Steam"
Jared Sabovitch. Hahaha. You got me on that one. I didn’t even know that I said “smoke”!
@@useful.knowledge haha It's all good. The most irrelevant thing on the planet. For some reason that stuck out to me lol. I'll still try the recipe though! Good vid.
Jared Sabovitch Thanks!
As a self-proclaimed home chef, I slightly wince at you not using a rubber spatula during the prep and jarring process. Every drop counts.
If ur such a professional wheres ur videos I'll watch them instead
@@vinfishin2582 "self-proclaimed home chef" is the opposite of a professional. Seriously?
Ohhhhhh, that looks so good, and no ketchup (or anchovies - yuck!) - I could almost taste it while you were making it. I definitely have to make some, thank you so much for sharing! 💗
What's the shelf life?
Bo and Shay. It’s very acidic so I would expect up to a year. Most of mine is gone is a month or two. :)
@@useful.knowledge thanks.
Can you can soups like this?
Hi. My rule is to make soup and chili after I open the canned jar of tomoatoes. If you add ingredients such as bean, peas, carrots, and potatoes, you will reduce to total acidity of the mixture and then it will require pressure canning.
UsefulKnowledge awesome thanks for the info I really appreciate it 🙂
yum yum yum😁
I can’t find Cedarhouse liquid smoke online? Link?
We are definitely in predicament!! I just ran out of Cedarhouse about a week ago. Here is what I’m going with: Lazy Kettle Brand All Natural Liquid Smoke | Perfect for Flavoring Meat | Hickory | Used to Flavor Beef Jerky, Steak, Fish, Cheese, Sauces and More | Pack of 4 bottles 5 Oz Each www.amazon.com/dp/B0748MGHCL/ref=cm_sw_r_cp_api_glt_fabc_8C5TCDZ65RGRPMWBG906
It’s looks suspiciously close to Cedarhouse so it could have changed names but I have no proof. The reviews are great.
@@useful.knowledge thanks!! Do you really need to flip the jars over? A boy jar with a hot lid should seal anyway, right? Just curious- read somewhere that you’re not supposed to do that but have no idea. Haha Thanks again!
The turning over of jars is actually in the old canning books. When you turn the jar over, any possible contamination that may have gotten on the lids during the canning process is destroyed. I honestly never knew why. I was just told to do that.
@@useful.knowledge oh interesting...destroyed from the heat of the sauce? Does it have to be a certain temp to destroy the germs?
Heat above 185 kills almost everything. With the open kettle method, getting the hot product into the hot jars quickly is the key. When I turn my jars over, they are still well over 200 deg.
Botulism is what most folks are concerned about when canning at home. Botulism can’t live in acidic items such as jams, jellies, tomatoes, and pickled items with vinegar. However if the item is not acidic like green beans and potatoes, botulism can live in those items so they must be pressure canned. Pressure canning gets temp up above 240 which kills botulism.
What! No sugar?
There are two jugs of brown sugar. You can hardly say there is no sugar.
Why is only shelf safe for one year ?
Hi. They will most likely last more than a year. I have actually never had any of my BBQ sauce to sit on the shelf that long. We usually eat it quickly because we BBQ a lot. I have had tomatoes and jams last over a year without any issues.
Do it have that tomato flavor.
Johnte Haggins. It's more of a Kansas City type to me. It's smoky, sweet, and just a touch spicy. I messed around changing the recipe for about three years before I stumbled into how I wanted it to taste. Thanks!
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Thanks!