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Cheryl's Perfect BBQ Sauce

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"This is a sweet and smoky BBQ sauce that makes a great addition to any grilled meat."

List of Ingredients

â—¦ 3 cups ketchup
â—¦ â…“ cup water
â—¦ 6 tablespoons packed brown sugar
â—¦ 6 tablespoons Worcestershire sauce
â—¦ 1 tablespoon white vinegar (5% acidity)
â—¦ 3 tablespoons honey
â—¦ 3 tablespoons molasses
â—¦ 2 teaspoons dry mustard
â—¦ 1 teaspoon salt
â—¦ 1 teaspoon garlic powder
â—¦ 1 teaspoon chili powder
â—¦ 1 teaspoon smoked paprika
â—¦ 1 teaspoon freshly ground black pepper


Recipe

Combine all the ingredients in a medium stainless steel or enameled saucepan. Cook over medium-low 15 minutes, stirring occasionally.

Ladle the hot sauce into a hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.


Makes about 5 (½-pint) jars