Canning homemade barbecue sauce allows you to enjoy your favorite flavors all year long. With a few simple steps, you can preserve batches of sauce to share or savor when barbecue season has passed. Learning how to safely can BBQ sauce at home ensures your creations stay fresh for months after processing.
Benefits of Canning BBQ Sauce
Canning homemade BBQ sauce provides numerous advantages over buying pre-made options:
Customize Flavors
When canning your own barbecue sauce, you control the ingredients. Cater the sauce profile to your specific tastes by tweaking levels of:
- Sweetness – Honey, maple syrup, brown sugar
- Smokiness – Smoked paprika, chipotle peppers
- Acidity – Vinegar, citrus juice
- Spiciness – Cayenne, red pepper flakes
- Herbs and spices – Chili powder, cumin, garlic
Experiment until you create the ultimate personalized BBQ sauce. Then can it so you can enjoy your signature flavors anytime.
Avoid Preservatives
Commercially prepared barbecue sauces often contain preservatives like sodium benzoate to extend shelf life. Canning your own allows you to avoid unnecessary additives.
Save Money
Canning barbecue sauce is significantly cheaper than buying ready-made sauce. Take advantage of seasonal sales on produce like tomatoes and peppers to make sauce in bulk for a fraction of the cost.
Enjoy Off-Season
Canning gives you access to smoky, tangy barbecue flavor all year round. Break out a jar in the dead of winter for a taste of summer.
Share with Others
Homemade canned sauces make fantastic gifts for fellow barbecue lovers. Customize jars with personalized labels to create the perfect foodie present.
How to Choose Safe Bottling Methods
When canning any acidic food like BBQ sauce, it is critical to select an approved preserving method. Improperly canned sauces put you at risk for serious foodborne illness. Here are safe options for canning barbecue sauce:
Water Bath Canning
A boiling water bath canner heats sealed jars using boiling water rather than pressure. This technique safely preserves high-acid foods like barbecue sauces, jams, fruits and pickles. Follow USDA-approved canning directions for timing and temperatures.
Steam Canning
Steam canning involves using a stovetop steamer or multicooker to heat jars of sauce to an internal temperature of 212°F. Steam canning is not recommended by the USDA but when done carefully can safely preserve many acidic foods.
Acidification
Some old canning guides reference open kettle canning barbecue sauce, however current guidance advises against this method due to food safety concerns. If you wish to can a sauce using “open kettle” processing, you must acidify the recipe first with bottled lemon juice or vinegar to reach a pH of 4.6 or lower.
Pressure Canning
Pressure canning uses a special pressure canner to achieve temperatures above 212°F, which is necessary for low-acid foods. Pressure canning is not required for acidic barbecue sauces – save this method for less acidic foods like meat and veggies.
No matter which technique you choose, always use up-to-date recipes and follow instructions precisely. This ensures your canned barbecue sauce is shelf-stable and safe to enjoy for up to a year after processing.
Equipment Needed for Canning BBQ Sauce
Canning barbecue sauce does not require expensive specialized equipment. Here are the basic supplies you will need:
- Recipe: Choose recipes formulated for canning to provide processing times. Never attempt to can an untested sauce recipe unless you carefully acidify it first.
- Canning jars: Select jars specifically made for home canning like Ball or Kerr. Do not attempt to use ordinary glass food jars or plastic containers. Match jar size to recipe (ex: pint jars vs quart jars).
- Lids and bands: Use new, unused 2-piece canning lids to ensure a proper seal. Always use a fresh lid each time you process a jar, even if reusing bands.
- Water bath canner or large stockpot: Choose a canner that can hold jars covered by 1-2 inches of water. Use a rack to keep jars from touching bottom. A large pot with rack also works.
- Jar lifter: This specialized tong provides a secure grip on jars for safely maneuvering in and out of hot water. Regular tongs may lead to accidental jar breakage.
- Bubble release tool: A nonmetallic bubble releaser helps remove trapped air bubbles for a proper seal. Avoid using metal utensils.
- Clean towels: Keep plenty of fresh towels on hand for wiping rims and lids and minimizing contamination risk.
Follow your canning recipe closely and use appropriate gear for safe barbecue sauce all year long!
Step-By-Step Guide to Canning BBQ Sauce
Follow these steps for safely preserving your favorite barbecue sauce at home:
1. Prepare sauce
Start by cooking up a batch of your signature barbecue sauce. Any properly acidified recipe formulated for canning will work. Simmer for 10 minutes to drive off oxygen and yield a better canned product.
2. Wash and sterilize jars
While sauce simmers, wash and rinse jars, lids and bands in hot soapy water. Place upright on a baking sheet and sterilize by baking at 250°F for 10-15 minutes. Leave in warm oven until ready to fill.
3. Fill jars
Remove jars and lids from oven. Carefully fill jars with hot sauce, leaving 1⁄2-inch headspace. Gently release any bubbles with a non-metallic tool. Wipe rims with a clean, damp towel.
4. Apply lids and bands
Center lids on jars and secure with a band, tightening to fingertip tightness only. Do not overtighten bands.
5. Process jars
Follow your recipe for specified canning method and processing time. For a boiling water bath, cover jars fully with 1-2 inches of water and bring to a boil. Start timing once water reaches a rolling boil, not before.
6. Cool and store
After processing, remove jars from canner and allow to cool undisturbed 24 hours. Check seals, then remove bands. Wipe down jars and store in a cool, dark place up to 12 months.
7. Enjoy your homemade sauce!
When ready to enjoy your canned barbecue sauce, simply open jar and serve! Refrigerate after opening and use within 4-6 weeks. Savor the fresh, homemade flavor all year long!
Following proper canning methods carefully prevents the risk of spoiled sauce. Always use current USDA-approved recipes and techniques for safely preserving your favorite sauces.
FAQs About Canning Barbecue Sauce
Get answers to some commonly asked questions about the canning process:
Is it safe to can barbecue sauce at home?
Yes, you can safely can barbecue sauce at home using current USDA-approved recipes and methods like water bath canning. This allows shelf-stable storage for up to 12 months after processing. Open kettle canning is no longer recommended without proper acidification.
How long does canned barbecue sauce last?
Home-canned barbecue sauce stored properly in a cool, dark place will maintain best quality for 12 months. Sauce may remain safe to eat for up to 18 months as long as jars stay sealed and undamaged. Discard sauce that smells or looks abnormal.
What’s the best way to seal canned barbecue sauce?
A water bath canner gives the most reliable seal for canned sauces. If steam canning, check seals after cooling jars completely. Clean jar rims well and always use new lids for best sealing results.
Does barbecue sauce need to be processed for canning?
Yes, all canned barbecue sauces must be processed using a USDA-approved method like water bath canning. This heating process eliminates any bacteria and creates a vacuum seal for safe, long-term storage.
Can I adjust the vinegar in a canning sauce recipe?
No, to safely substitute or adjust the main acid like vinegar in a canning recipe you must also recalculate the pH. Stick to published canning recipes without adjustments to ensure pH is in a safe range for water bath canning.
How do I know if my canned barbecue sauce sealed properly?
Check seals after jars fully cool – lids should curve downward and not move when pressed. Test seals by removing bands and lifting jars by the lid. Refrigerate unsealed jars and use quickly. Reprocess jars that did not seal within 24 hours using new lids.
What are signs of spoiled canned barbecue sauce?
Do not eat sauce from jars with bulging lids, leakage, mold growth or unpleasant odors. Dispose promptly of any jars with signs of spoilage. Never taste questionable home canned foods – remember botulism has no taste or smell.
Carefully following an approved canning process lets you safely preserve your special barbecue sauce to enjoy for months after making it. Share the flavor with family and friends!
5 Tips for Canning Your Best Barbecue Sauce Ever
Take your homemade canned barbecue sauce to the next level with these helpful hints:
1. Develop the Flavor
Simmer your sauce for 15-20 minutes before canning to meld flavors and develop richness. Just remember to re-check seasoning after cooking down.
2. Work in Batches
Trying to can a huge batch of sauce at once can overwhelm the process. Work in manageable amounts of 2-6 pint jars at a time instead.
3. Mind the Headspace
Leave too little headspace and sauce may bubble out during processing. Too much and you lose vacuum on the seal. Carefully follow headspace in recipes.
4. Acidify Wisely
When using lemon juice or vinegar to acidify a sauce for open kettle canning, add it gradually and taste as you go along. Only add enough to reach the proper pH.
5. Let It Rest
Allowing jars to rest undisturbed for 24 hours after processing prevents seal failures from jostling. Skipping this step risks unsealed sauce.
Don’t be afraid to get creative and make each batch of your signature sauce a little different. Just stick to safe canning practices for delicious homemade barbecue sauce anytime!
Enjoying Canned BBQ Sauce All Year Long
Now that you know the ins and outs of canning your own barbecue sauce safely at home, explore all the possibilities!
- Gift jars to share your special flavors with barbecue loving friends and family
- Break out a few jars mid-winter for a taste of summer during cold months
- Mix up batch after batch until you create your secret signature sauce
- Get the kids involved and make canning a fun family activity
- Save money by buying seasonal produce like tomatoes in bulk for sauce making
- Customize sauces for different proteins like chicken versus pulled pork
With delicious canned barbecue sauce on hand, every day can feel like barbecue season! Just be sure to follow approved preserving methods precisely so your sauce is safe to enjoy for months to come.
Conclusion
Canning your personal homemade barbecue sauces allows you to save money, customize flavors, and access your favorite smoky, sweet and spicy profiles year-round. Choose current USDA-approved recipes and canning methods like water bath processing for safely sealing sauces with a long shelf life. With proper sanitation, preparation, headspace and sealing, you can enjoy canned barbecue sauce for up to a year after processing. Arm yourself with the right kitchen gear, take your time, and soon you will be able to share the joy of homemade sauce with family and friends.