For most applications I prefer a BBQ sauce that includes tomato in the base, but I don't like them especially sweet or thick and goopy. I've been mostly making my own for the past 25 years. Below is my most used general Base that is the starting point for three versions that follow. The base is the "suits most" version (spicy but not hot, my kids guzzle it), the Hot & Spicy can be quite hot. Adjust to your palate. Feedback is always welcome.
When I make these I typically do a double batch in a 6 qt pot, then can in Ball jars and process in a boiling water bath for 15 min's. Done that way I can keep them in the pantry for at least a year.
Base I *
2.5 cups (1 20 oz bottle) Heinz Ketchup
1 ¾ cups cider vinegar
½ cup Worcestershire sauce
1.5-2 Tbl minced fresh garlic (10-12 cloves) or 1.5 tsp pure garlic powder
1 Tbl black pepper (table grind)
1 tsp ground Cayenne pepper or Chipotle chili powder (for Hot & Spicy versions increase up to 1 Tbl)
1 tsp ground Allspice
1 tsp ground Coriander
¼ tsp ground Cloves
* Use with additions noted below for sauces desired
For Southwest Dark use/add:
Use ground Chipotle in above
¾ cup dark molasses
¼ cup packed dark brown sugar
1 Tbl ground Cumin
For Southern Honey Sweet use/add:
Use ground Cayenne in above
¾ cup honey
¼ cup packed light brown sugar
2 Tbl Paprika
For Cajun Spicy use/add:
Use Cayenne in the above at up to the 1 Tbl amount
Double the black pepper
Double the garlic
½ cup diced onion
2 Tbl Paprika
¾ cup Steen's Cane syrup
¼ cup packed dark brown sugar
Basic Directions:
Combine all ingredients in a 3 qt. non-reactive saucepan (avoid aluminum) and heat over medium low heat with frequent stirring to a soft boil. Reduce heat and maintain at a low simmer for 15-30 min's with occasional stirring to desired consistency & strength. If using fresh garlic (or onion as in the Cajun version below) strain through a regular kitchen strainer (medium mesh), bottle and use. Make 2 -2.5 qts.
Need to try this. One question since I know nothing on canning. If i read you correctly, I just need to fill the jars, cover tightly, put in a pot of boing water.
1) Put in water and then bring to boil, or boil water and then add jars?
2) Jars totally submerged?
Boil water then add jars, jars must be completely submerged. Also you should use a canning pot with a rack cause if you just use a pot and the jars sit on the bottom they can get to hot and break. My canning pot didn't come with a rack so I take extra sealer rings and put them on the bottom to keep the jars up off of it.
It's basic hot water or boiling water canning. The basic drill is clean the jars and lids, then sanitize jars in boiling water (completely submerged, over the top standing up), remove jars as they are to be filled puring the water in them back into the pot (careful, that's boiling water), fill with the hot food, place a lid on top, screw the band on finger tight. When all jars have been filled return them to the pot of boiling water, water should be well over the top of all jars. Boil for 15 min's, then remove and allow to cool. When cool check lids for proper seal (no flexing when pressed in the middle) and tighten bands. Never reuse lids - one time only.
It takes a couple special tools - a large pot deep enough for the jars standing upright to be completely submerged and a pair of canning tongs.
Here's a good, basic reference
http://www.freshpreserving.com/
thanks
Post this again in "Rubs and Sauces" so that us dummies can keep up with it.
Thanks.
Quote from: classicrockgriller on September 04, 2010, 08:48:12 AM
Post this again in "Rubs and Sauces" so that us dummies can keep up with it.
Thanks.
Doh ! :-[
Good idea. Done.