I have been canning BBQ sauce for years, however recently a few co-workers have tried it and asked for more. One co-worker demanded a "spicey" version as he stated to me that he was a hot sauce and pepper "meister", so I made a batch. I admit I impressed my self and trust me that is easy to do 
, sorry a little humor there. Blame it on the Becks.
At any rate, I made my standard batch, however to a batch that canned twelve 16 ounce BBQ sauce bottles, I added the following. 3 Habeneros, and 3 Ghost peppers (ghosts were pureed in vinegar in a processor), and 1tbs crushed red pepper flakes. Wow what a nice heat, left it sit for 2 weeks, and cracked that jar of goodness. I used it on BBQ beef sandwiches, ate three of the damn things. My co-worker got his jar, and during lunch opened it and put one plastic spoon full on his burger. Ate it then whined like a school girls with her panties on fire. I told him to grow a pair, and he literally said that he could not handle the stuff. So I took it and polished it off on some grilled chicken. So much for being the pepper and hot sauce "Meister."
You can see some habs in there, I puree my Ghosts as they I feel need to be pretty pulverized. They can surprise ya...
My recipe for my BBQ sauce is pretty standard.
2 cups ketchup
2 cups Tomato sauce
1/4 cup Worcestershire
salt
pepper
celery seed
1 cup brown sugar
1 Tbs <Censored> Sorry I would have to kill you if I told you.
1 Tbs <Censored> Maybe just a knee capping for this one if I told ya.
1.5 cups Apple Cider vinegar
1 Tbs Garlic powder
1 Tbs Onion powder
1 Tbs Paprika (Come on for Christs sake use good Hungarian stuff here)
1/2 Tsp Cinnamon
1/2 Cup un-sulfured molasses
Peppers to your personal taste. I like now Habs and Ghosts. 3 of each
Mix well add peppers if you are not too big of a wimp to your liking. I am a new fan for the Habs and Ghosts in mine.
Boil to 240 for 10 minutes, drop in boiled jars and enjoy.
Now I know there is a battle over safe proper canning. I have been canning for many years, making my BBQ sauces and homemade Curry sauces. I have used this method for years and no one has gotten sick or died from my canned goods. My personally advice is I find there is a good Ph here due to the ingredients, and at 240 for 10 minutes comb with the acidity, I have always been fine. This is a solid sauce folks, and one that is good even for dipping.
Next is my homemade canned Curry sauce (Vindaloo)
, sorry a little humor there. Blame it on the Becks.At any rate, I made my standard batch, however to a batch that canned twelve 16 ounce BBQ sauce bottles, I added the following. 3 Habeneros, and 3 Ghost peppers (ghosts were pureed in vinegar in a processor), and 1tbs crushed red pepper flakes. Wow what a nice heat, left it sit for 2 weeks, and cracked that jar of goodness. I used it on BBQ beef sandwiches, ate three of the damn things. My co-worker got his jar, and during lunch opened it and put one plastic spoon full on his burger. Ate it then whined like a school girls with her panties on fire. I told him to grow a pair, and he literally said that he could not handle the stuff. So I took it and polished it off on some grilled chicken. So much for being the pepper and hot sauce "Meister."
You can see some habs in there, I puree my Ghosts as they I feel need to be pretty pulverized. They can surprise ya...
My recipe for my BBQ sauce is pretty standard.
2 cups ketchup
2 cups Tomato sauce
1/4 cup Worcestershire
salt
pepper
celery seed
1 cup brown sugar
1 Tbs <Censored> Sorry I would have to kill you if I told you.
1 Tbs <Censored> Maybe just a knee capping for this one if I told ya.
1.5 cups Apple Cider vinegar
1 Tbs Garlic powder
1 Tbs Onion powder
1 Tbs Paprika (Come on for Christs sake use good Hungarian stuff here)
1/2 Tsp Cinnamon
1/2 Cup un-sulfured molasses
Peppers to your personal taste. I like now Habs and Ghosts. 3 of each
Mix well add peppers if you are not too big of a wimp to your liking. I am a new fan for the Habs and Ghosts in mine.
Boil to 240 for 10 minutes, drop in boiled jars and enjoy.
Now I know there is a battle over safe proper canning. I have been canning for many years, making my BBQ sauces and homemade Curry sauces. I have used this method for years and no one has gotten sick or died from my canned goods. My personally advice is I find there is a good Ph here due to the ingredients, and at 240 for 10 minutes comb with the acidity, I have always been fine. This is a solid sauce folks, and one that is good even for dipping.
Next is my homemade canned Curry sauce (Vindaloo)
Wow!
