Smoky Homemade Canned Barbecue Sauce
This smoky homemade barbecue sauce blends sweet, tangy, and smoky flavors with simple ingredients like ketchup, brown sugar, and smoked paprika. Easy to make and store, it's perfect for enhancing any grilled dish year-round.
Ingredients
- 6 cups ketchup
- 1 cup water
- 1 cup apple cider vinegar
- 1 cup brown sugar packed
- ½ cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons liquid smoke
- 2 teaspoons salt
Instructions
- In a large pot, mix ketchup, water, apple cider vinegar, brown sugar, honey, Worcestershire sauce, lemon juice, smoked paprika, garlic powder, onion powder, mustard, black pepper, cayenne pepper, liquid smoke, and salt. Stir until well combined.
- Heat the mixture over medium heat until it simmers. Stir often to prevent burning. Reduce heat and simmer for 30-35 minutes, stirring occasionally, until the sauce thickens to a dipping consistency.
- Sterilize jars and lids by boiling them for 10 minutes or running them through a sanitized dishwasher cycle.
- Ladle the hot sauce into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe the jar rims with a clean, damp cloth, then place lids and screw on bands until fingertip-tight.
- Process the jars in a water bath canner or large pot, fully submerged. Bring water to a boil and process for 20 minutes. Adjust for altitude if necessary.
- Remove jars and let them cool for 12-24 hours. Check seals, then store in a cool, dark place.