Why do they call it “canning” when you’re putting the goodies in a glass jar, not a can? Anyhow, I spent Saturday making, simmering, and canning Barbecue Sauce. There is something so satisfying about creating your own sauce ( or salsa, jam, etc), simmering it for hours, and canning it. I love how the aroma fills the house, listening to the sound of the jars popping one by one, and lining up shiny jars of homemade goodess in a perfect row in the pantry. I know this recipe’s a winner, because one of the best cooks I know, Linda Silowan of Silowan Photography of Braintree loves it!
Here’s the recipe, but I quadruple it to make enough to last a few months:
2 TBS butter
1 onion, finely chopped
2 garlic, minced
1/2 cup orange juice
1 cup cider vinegar
2 TBS lemon juice ( I add some zest also)
1 cup maple syrup
1/4 cup Worcestershire sauce
2 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
2 TBS dry mustard
1 TSP salt
1/2 TSP red pepper flakes
1/2 TSP ground cumin
1/2 TSP paprika
maybe a little cayenne if you like more of a kick as I do
Melt butter in large sauepan over meium heat. Add onion and garlic, cook until tender (about 5 min) Stir in the rest of the ingredients. Simmer for 45 minutes, or longer if you prefer.
Share, or keep for your own enjoyment!
