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Honey Vidalia BBQ Sauce

Source of Recipe

From "The Prepper's Canning Guide" by Daisy Luther


Recipe Introduction

"Your barbecues will never be the same after you make this sauce. People will clamor for a jar to take home, so you might want to consider making a double batch and doling the extras out for Christmas! This is a pressure canning recipe. Other sweet onions can be swapped out for the Vidalias."

List of Ingredients

12 pounds prepped Roma tomatoes
2 cups chopped Vidalia onion
2 cups chopped red bell pepper
6 cloves garlic, crushed
1½ cups honey
1½ cups apple cider vinegar
1 tablespoon dry mustard
1 tablespoon smoked Hungarian paprika
1 tablespoon canning salt
1 teaspoon black pepper
1 teaspoon cayenne pepper


Recipe

Using a blender or food processor, purée tomatoes, onions, peppers, and garlic. Pour the purée into a large stockpot and stir in all other ingredients. Bring to a boil until honey is well absorbed, then pour the mixture into your slow cooker. Taste test to see if your seasonings need any adjustment.

With the lid on sideways or askew so steam can escape, let sauce reduce for about 4 to 6 hours, stirring every once in a while. Check your consistency and keep in mind it will thicken a little more as it cools. Ladle the sauce into your prepared jars, leaving ½ inch of headspace.

Process in a pressure canner for 25 minutes at 10 PSI, adjusting for altitude.


Makes approximately 9 (1-pint) jars