Sunday, September 25, 2011

DIY: Making and Canning Your Own BBQ Sauce + Chili Powder (Garlic Free)

So, I promised in the last post that I'd show you how to make some BBQ sauce.  Well, here's one recipe (with a bit of a side track into home made chili powder).

Big Daddy's Carolina Style BBQ Sauce (adapted from recipe found on:  I tripled this to get the amount of canned BBQ sauce you see above.  The recipe just plain doesn't make that much.
  • 1 cup prepared yellow mustard
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon soy sauce (I used gluten free)
  • 2 tablespoons butter (omit the butter thing if canning it.  If you're going to can it, use a non-dairy based spread since you're not supposed to can dairy, but you could omit it completely)
  • 1 tablespoon liquid smoke (hickory flavoring)

Step 1:  Make your garlic free chili powder.  Here's how that recipe goes (I literally made this recipe x like 16, so be prepared to not have as much as my big honking jar up there :).
CHILI POWDER (garlic free)

1 Tsp. Paprika
2 Tsp. Cumin
1 Tsp. Chile Powder (ground up dried can find it in the Mexican food section)
1 Tsp. Oregano
2 Tsp. Onion Powder (to replace garlic powder...optional...I just omitted it completely)
Put all ingredients in mason jar and shake to combine and done.  Easy peazy!  Multiple by however much you need.

Step 2:  Back to the BBQ sauce.  Prepare your jars, lids and canner and be ready to rock.

Mix all except soy sauce, butter and smoke in stock pot. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

Step 3:  Can it!

Put in canning jars and fill up to 1/2 inch mark (underside of the threads on the lid part).  Secure lids and rings and place in hot water bath canner for 35 minutes.  Remove, cool and check seals and if seals are good place in your pantry to use later.

Opinion on the BBQ sauce:  This is ONE "spicy meat-a-balla" of a recipe folks, so be aware of that before you start.  I don't mind it, but I am glad I made a lot more of the ketchup-based traditional style instead of this on as this is going to be one for that "special occasion" type of deal.

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