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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.
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4 from 1 vote

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.
Prep Time15 minutes
Cook Time35 minutes
Processing20 minutes
Total Time2 hours 10 minutes
Course: Pantry Staple
Cuisine: American
Keyword: Pressure Canning
Servings: 160 servings
Calories: 600kcal
Author: Katie

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

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