Homemade Barbecue Sauce (Canning Recipe)

ByKatie
4 Comments

This is one of those things that might make you wonder if it’s worth the trouble. It is! It’s sweet, smoky, and better than what you’ll find at the store.

Don’t be picky about the brand of ketchup and buy it in bulk, and you’ll find that this homemade canned barbecue sauce saves you money too. This is a canning recipe you can make any time of year.

Smoky Homemade Canned Barbecue Sauce

This recipe uses a simple ketchup base for a classic and delicious smoky barbecue flavor, made shelf-stable. Makes 5 pints. Nutritional info is per tablespoon.
Print Recipe
A neatly sealed mason jar full of rich, dark red homemade barbecue sauce, prominently placed on a wooden board with a kitchen towel and utensils in the background.
Prep Time:15 minutes
Cook Time:35 minutes
Processing:20 minutes
Total Time:2 hours 10 minutes

Ingredients

  • 6 cups ketchup
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 cup brown sugar packed
  • ½ cup honey
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons smoked paprika for the smoky flavor
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper adjust to taste
  • 2 teaspoons liquid smoke adjust to taste for additional smoky flavor
  • 2 teaspoons salt adjust to taste

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Instructions

  • Combine Ingredients: In a large pot, mix all the ingredients together. Stir well to make sure everything is fully combined.
    A wide pot on a white marble surface, showing the combined ingredients for barbecue sauce after cooking, with spices and ketchup merged into a smooth texture.
  • Simmer: Bring the mixture to a simmer over medium heat, stirring often to prevent sticking or burning. Reduce the heat to low and let it simmer for 30-35 minutes or until it thickens to your preference.
    A large pot on a white marble surface filled with a mixture of ingredients for barbecue sauce before cooking, capturing the beginning stage of the recipe.
  • Prepare Jars: While the sauce simmers, sterilize your canning jars and lids by boiling them in water for at least 10 minutes or using a dishwasher on a sanitized cycle.
  • Fill the Jars: Carefully ladle the hot sauce into the sterilized jars using a canning funnel, leaving about ½ inch of headspace.
    Overhead view of a pot of simmering barbecue sauce, with a ladle resting inside, beside open mason jars filled with sauce, ready for canning.
  • Wipe Rims and Seal: Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
    A person wiping the rim of an open mason jar filled with barbecue sauce, next to other filled jars ready for sealing, emphasizing the cleanliness necessary for proper canning.
  • Process: Place the jars in a water bath canner, making sure they're fully submerged. Bring the water to a boil and process the jars for 20 minutes. Adjust processing time as needed based on your altitude.
    Top-down view of sealed jars of barbecue sauce inside a canner with a jar lifter, highlighting the canning process, and one jar removed showing the measuring marks.
  • Cool and Store: Remove the jars from the canner and let them cool on a towel or cooling rack for 12-24 hours. Check the seals before labeling and storing them in a cool, dark place.
    A close-up of three sealed mason jars filled with smoky barbecue sauce, showcasing the intricate embossing on the glass and the rich, textured color of the sauce.

Nutrition

Calories: 600kcal | Carbohydrates: 157g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 3658mg | Potassium: 1094mg | Fiber: 3g | Sugar: 133g | Vitamin A: 3031IU | Vitamin C: 16mg | Calcium: 111mg | Iron: 3mg
Servings: 160 servings
Calories: 600kcal
Author: Katie

This is perfect for slathering over pretty much everything. And it’s the kind of kitchen project that makes you feel like a genuine homemaking rockstar. 

A close-up of a bowl filled with smooth, shiny homemade barbecue sauce with a jar of the sauce and grilled chicken in the background, suggesting serving options.

Canning Tips

  • This recipe is flexible. Like it spicier? Add more cayenne. Want it smokier? Up the smoked paprika. Just make any adjustments BEFORE you start filling jars.
  • Your sauce is ready for canning when it coats the back of a spoon and leaves a clear path when you run your finger through it. Remember, it will thicken slightly as it cools.
  • Remember that the sauce will thicken slightly as it cools, so it might be a good idea to stop simmering when it’s just a bit thinner than you’d like.
  • Keep the heat low and stir frequently. BBQ sauce can go from perfectly thick to scorched in minutes if you’re not careful. You want gentle bubbles, not a rolling boil.

Key Ingredients and Tools

Smoked Paprika. Found in the spice aisle, smoked paprika adds a deep, smoky flavor that’s irreplaceable to this recipe.

An array of ingredients laid out on a white marble countertop including bowls of ketchup, brown sugar, spices, and liquids for making homemade barbecue sauce.

Liquid Smoke. This can usually be found near the barbecue sauces or condiments in most grocery stores. If you can’t find liquid smoke, a bit more smoked paprika can help, though the flavor will be slightly different.

Apple Cider Vinegar. I don’t recommend another kind of vinegar, it will make a big difference.

Large Pot. This is essential for combining and simmering the sauce ingredients. Its size allows for even heat distribution, preventing burning.

Canning Jars with Lids and Bands. Proper canning jars are necessary to make sure a tight seal and preserve the sauce safely for consumption.

Water Bath Canner. This tool processes the jars in boiling water, which is crucial for sealing them properly and making the sauce shelf-stable.

Jar Lifter. This provides a safe way to handle the hot jars before and after processing, preventing burns and accidents.

Serving & Storage

Brush on ribs, chicken drumsticks, or use as the base for slow cooker barbecue beans.

After Canning:

  • Shelf Storage: Once your jars are properly sealed through the canning process, store them in a cool, dark place like a pantry or cupboard. Avoid direct sunlight and drastic temperature changes. Properly canned and sealed, the sauce can last up to a year.
  • After Opening: Once you open a jar, refrigerate it. It’s best used within a month for optimal taste.

Without Canning:

  • If you decide not to can the sauce, pour it into an airtight container and refrigerate. This way, it should last for up to 2-3 weeks.

Freezing:

  • This barbecue sauce can be frozen, though it’s not common due to the canning process. If you choose to freeze, leave some space at the top of the container for expansion, and use it within 3 months for best quality. Thaw in the refrigerator before using.

Remember, always check for signs of spoilage, like an off smell or mold, before using, regardless of storage method.

This sauce is one of those recipes that makes you feel like you’ve really accomplished something in the kitchen. And you have! Every time you open a jar, you’ll remember that you made it yourself – and that’s something to be proud of. 

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By Katie Shaw

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Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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4 Comments

    1. Hey Chris! This barbecue sauce recipe makes about 4 to 5 pints, depending on how much you cook it down. If you want to be sure, you could also measure out the final amount before canning, just in case. Enjoy your canning, and let me know how it turns out! 😊

      Reply

  2. 4 stars
    I used this recipe to save a batch of tomato sauce that went bitter. Since the fix was add sugar what better than a smoky bbq sauce to save it. However, I had two issues. I didn’t realize the pop up ad covered 3 of the ingredients, honey, lemon juice and Worcestershire sauce. I thought it odd because I normally add to my recipe. No to worry I added Worcestershire sauce and dark molasses anyway and I kept thinking I ought to add a little lemon juice but was afraid to. But it turned out tasting great despite my mistake. Fast forward to putting them in the water bath and I sit down and go over the recipe one more time…then I noticed the intro statement says “pressure canning makes this sauce shelf stable.” Oh no! I looked up the recipe on your website and double checked. Yep. It says that. But your instructions say to water bath can. I hope so because tho’s what I’m doing.

    Reply

    1. hey carol! yes waterbath is correct, I’m not sure how the pressure canning phrase got in there. 🙂 if you’re nervous about leaving out the lemon juice, you can just pop those jars in the freezer.

      Reply

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