Texas Homemade Bbq Sauce for Canning or Oamc
Bring the bold, smoky flavors of Texas right to your kitchen with this Texas Homemade BBQ Sauce, perfect for canning or OAMC (Once-A-Month Cooking). This rich, tangy sauce combines pantry staples like tomato paste, brown sugar, molasses, and a touch of liquid smoke to create a perfectly balanced blend of sweet, savory, and smoky notes. Accentuated with a medley of spices including smoked paprika, chili powder, and cayenne, this recipe delivers just the right amount of kick to complement grilled meats, burgers, or roasted vegetables. Designed for versatility, this sauce can be canned for year-long enjoyment or frozen in portions for meal prep convenience. Whether you're flavoring up a summer barbecue or planning ahead for busy weeknights, this homemade BBQ sauce is a deliciously customizable essential for your repertoire.
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Recipe Information
Ingredients
- 18 ounces Tomato paste
- 2 cups Ketchup
- 1 cup White vinegar
- 1.5 cups Brown sugar
- 0.5 cup Molasses
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Liquid smoke
- 1 tablespoon Yellow mustard
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1.5 teaspoons Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoons Cayenne pepper
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 1.5 cups Water
Instructions
Prepare your canning jars by sterilizing them in a boiling water bath, following proper canning safety guidelines.
In a large saucepan, whisk together the tomato paste, ketchup, and water until smooth.
Add white vinegar, brown sugar, molasses, Worcestershire sauce, and liquid smoke to the saucepan and mix well.
Stir in yellow mustard, garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, salt, and black pepper.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
Reduce the heat to low and let the sauce simmer uncovered for 25-30 minutes, stirring occasionally, until slightly thickened and flavors meld together.
Perform a taste test and adjust seasoning if necessary, adding more brown sugar for sweetness, vinegar for tanginess, or spices for heat.
If canning, ladle the hot BBQ sauce into prepared jars, leaving 1/2 inch of headspace. Wipe the rims clean, apply lids, and process jars in a boiling water bath for 15 minutes for pint-sized jars (adjust time as needed for altitude).
Allow jars to cool completely before checking seals. Properly sealed jars can be stored in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within a week.
If not canning, allow the sauce to cool completely and transfer to airtight containers. Store in the refrigerator for up to 2 weeks, or freeze in portions for up to 6 months.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 106.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
