Quick Barbecue Sauce Recipe for Canning


If your tomato crop is like mine, right now you have just enough ripe fruit for salads and sandwiches with none left over for canning. Here’s a barbecue sauce you can make without waiting for the end-of-season tomato tsunami.

Balanced Heat and Sweet

This is a pleasant, balanced sauce with just the right amount of heat and sweet, and comes from one of my canning bibles: the Kerr Home Canning and Freezing Book. It could be the simplest and quickest barbecue sauce I’ve ever made since there is no need to skin, core or chop tomatoes.

The recipe makes about four half-pints, depending on how thick you like your sauce.


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