Making and Canning Homemade Barbecue Sauce from Fresh Tomatoes!
Click here for a PDF print version
Barbecue sauce is a treasured condiment to many folks. There are many types of bbq sauces, from the vinegar-based North Carolina sauce to the sweet, tomato-based Memphis sauces, and mustard-based sauces of south Georgia.. and many others. Perhaps you even have you own secret family recipe for making barbecue sauce?
And if you have a mountain of homegrown tomatoes that are going to waste, here's your chance to make your own barbecue sauce and customize to your own taste, can and use all year or give away as presents! Need a low-salt diet? Skip the salt! Want a spicy barbecue sauce? Add some Tabasco or chilies. Making and canning your own barbecue sauce is something families remember years later. No store bought barbecue sauce compares with the taste of that made from your own tomatoes from your garden or fresh-picked from a local farm! In the middle of the winter, you can pour the barbecue sauce on your food and taste the summer flavor of fresh tomatoes.
Here's how to do it, in easy steps and completely illustrated. This method is easy, and by using a crockpot to cook the tomatoes down, you can make it with much less effort! It's a great thing to do with your kids!
You may also be interested in making your own catsup! Or interested in How to make cucumber pickle relish! This is the classic hamburger relish!
Ingredients and Equipment
Yield: About 4 pint jars or 8 oz jars
|
|
Process - How to Make Barbecue Sauce from Fresh Tomatoes
Step 1 - Selecting the tomatoes
It's fun to go pick your own and you can obviously get better quality tomatoes!
At right is a picture of tomatoes from my garden - they are so much better than anything from the grocery store. And if you don't have enough, a pick-you-own farm is the pace to go! Below are 4 common varieties that will work:
| Top left: Beefsteak | Top right: Lemon Boy, yellow |
| Bottom left: Roma, paste-type | Bottom right: Better Boy |
The
picture at left shows the best variety of tomato to use: Roma; also called
paste tomatoes. they have fewer sides, thicker, meatier walls, and
less water.
Also, you don't want mushy, bruised or rotten tomatoes!
Step 2 - Get the jars and lids sterilizing
The dishwasher is fine for the jars.
I get that going about 30 minutes before I figure the barbecue sauce has cooked
down enough (yes, that's a bit vague!)
Be sure to let it go through the rinse cycle to get rid of any soap! It's also a good time to start heating up the water in the canner and the small pan of water to boil the lids.
Lids: Put the lids into a pan of boiling water for at least several minutes.
Note: everything gets sterilized in the water bath (step 12), so this just helps to ensure there is no spoilage later!)
Step 3 - Removing the tomato skins (Optional)
I
generally remove the skins first if the skins are nasty looking OR if I have
any doubt as to whether pesticides were used because they are usually
concentrated in the skins. Otherwise, you can skip to step 3.
Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)
then....
Plunge
them into a waiting bowl of ice water.
This makes the skins slide right off of the tomatoes!
Step 4 - Removing most of the seeds and water
After you have peeled the skins off the tomatoes (or not, if you decided to leave the skins on), cut the tomatoes in half and cut out the woody part neat the stem, and any bruised areas. Now we need to remove the seeds and excess water. Why do this? Getting rid of excess water will reduce cooking time later. And it eliminates the need to strain the sauce.
Step 5 - Squeeze of the seeds and water
Just like it sounds: wash your hands then
squeeze each tomato and use your finger or a spoon to scoop and shake out
most of the seeds. You don't need to get fanatical about it;
removing just most
will do.
Step 6 - Drain the tomatoes
Toss the squeezed (Squozen? :) tomatoes into
a colander or drainer, while you work on others. This helps more of the
water to drain off. You may want to save the liquid: if you then
pass it through a sieve, screen or cheesecloth, you have fresh tomato
juice; great to drink cold or use in cooking!
Step 7 - Prepare the seasonings
Prepare the following and dump them 
all
together in a bowl:
- 2 cups chopped celery
- 2 cups chopped onions
- 1½ cups chopped sweet red or green peppers (about 3 medium peppers)
- 2 hot red peppers, cored, and chopped
- 2 cloves garlic, crushed or minced
Variations: as long as you keep the proportions consistent with the above, you can do some substitution, if your family recipe calls for garlic, or other similar vegetables.
Step 8 - Start the tomatoes simmering in a large pot
Put the tomatoes in a large pot to start simmering.
Step 9. Add the Seasonings
Into the pot of simmering tomatoes, add:
- The seasonings from step 6
- 1 teaspoon black pepper, ground
- 1 cup brown sugar (or honey, if you prefer - or Splenda if you are diabetic)
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 tablespoon canning salt (optional - I don't put any in!)
- 1 teaspoon hot pepper sauce (like, Tabasco®)
- 1/8 teaspoon cayenne pepper
- 1½ cups of (5%) vinegar (white apple or red wine vinegar)
Increase the black pepper, cayenne pepper, paprika and / or hot sauce if you want a hotter barbecue sauce. And again, if your family recipe calls for other herbs or spices, go ahead and substitute. As long as it doesn't substantially change the overall total quantity of herbs/spices, it shouldn't affect the safety of the canning process.
Step
10 - Bring the tomatoes to a
gentle simmer for 30 minutes
Cook until
vegetables are soft (about 30 minutes). This helps to separate the seeds
and skins, and soften the vegetables to be sieved or pureed.Step 11 - Removing the seeds and skins
Run the cooked tomato mixture through the food
mill or sieve OR puree it all together in a blender or food processor. Discard
any seeds and skins that remain in the sieve..
The food mill has the advantage of removing skins and seeds if you didn't do so earlier (in step 2), but if you use the blender or food processor, you'll get slightly more per batch.
Step 12 - Cook down to thicken the mix
Cook the mixture until it is reduced to the thickness that you like! On average, that would be about one half the volume, which would take about 2 or 3 hours on cooking and stirring on the stove over medium-low heat.
You can do it on the stove over low - medium heat, stirring frequently, as shown at right.. OR....
.. put it into a crockpot and
let it cook down by itself. this method is
much easier! I find
it takes about 3 hours, but each crockpot may vary. You want it to
get as thick as you like your barbecue sauce, remembering that it will also thicken
a little bit after you cool it. The photo doesn't show it, but I
cover with a splatter screen or the lid on loosely (so the steam can escape).
You need only come by and stir once every 30 minutes or so.
Step 13 - Fill the jars with the
barbecue sauce and put the lid and
rings
on
Fill them to within 1/4 inch of the top, seat the lid and hand-tighten the ring around them.
Be sure the contact surfaces (top of the jar
and underside of the ring) are clean to get a good seal!
Step 14 - Process (boil) the jars in the canner
Put them
in the canner and keep them covered with at least 1 inch of water. Keep
the water
boiling. Process the jars in a boiling-water bath for 35 minutes for pints
and 40 minutes for quarts. Remember to adjust the time if you
are at a different altitude other than sea level!
|
Recommended process time for Barbecue Sauce in a boiling water canner. |
||||
| Hot Pack Method | Process Time at Altitudes of | |||
| Jar Size | 0 - 1,000 ft | 1,001 - 3,000 ft | 3,001 - 6,000 ft | Above 6,000 ft |
| Half-pints or Pints | 20 min | 25 min | 30 min | 35 min |
If you have a pressure canner, be sure to follow their directions.
If
you have a pressure canner, use it and process the sauce for 20 minutes for pint
jars and 25 minutes for quarts, at a pressure of 10 to 11 pounds. I prefer a
pressure canner or a larger 33 quarter water bath canner, shown above - both
are much deeper, so there is no mess, no boilovers, and allows you to cover the tallest jars with
several inches of water to ensure safety! To order one, click on
Canning supplies and select
the canner that is right for your stove (regular or flat bottomed for glass
or ceramic stoves)
Step 15 - Done
Lift the jars out of the water and let them cool without touching or
bumping them in a draft-free place (usually takes overnight) You can
then remove the rings if you like.
Other Equipment:
From left to right:
- Jar lifting tongs
to pick up hot jars - Lid lifter
- to remove lids from the pot
of boiling water (sterilizing ) - Lid
- disposable - you may only
use them once - Ring
- holds the lids on the jar until after
the jars cool - then you don't need them - Canning jar funnel
- to fill the jars
Summary - Cost of Making Homemade Barbecue Sauce - makes 7 - 8 oz jars* |
||||
| Item | Quantity | Cost in 2007 | Source | Subtotal |
| Tomatoes | 25 lbs (to make about 16 cups of prepared tomato) | "free" from the garden, or $0.50 cents/lb at a PYO | Garden | $0.00 |
| Canning jars (8 oz size, wide mouth), includes lids and rings | 7 jars | $7.00/dozen | Wal-Mart, BigLots, Publix, Kroger |
$4.50 |
| seasoning | See step 7 | $1.00? assuming you already have them. just the fraction you will use. | Wal-Mart, Publix, Kroger |
$1.00 |
| Celery, onion, pepper | about 2 cups each | $3.00 | Wal-Mart, Publix, Kroger |
$3.00 |
| Total | $8.50 total or about $2.13 per pint jar INCLUDING the jars - which you can reuse! |
|||
|
* - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! |
||||
 |
Home Canning KitsThis is the same type of standard canner that my grandmother used
to make everything from applesauce to jams and jellies to tomato and
spaghetti sauce!. This complete kit includes everything you need and
lasts for years: the canner, jar rack, jar grabber tongs, lid lifting
wand, a plastic funnel, labels, bubble freer, and the bible of canning,
the Ball Blue Book. It's much cheaper than buying the items separately.
You'll never need anything else except jars and lids (and the jars are
reusable). To see more
canners, of different styles, makes and prices, click here! |
|
|
Lids, Rings, Jars, mixes, pectin, etc.Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store! |
