I love barbecue in just about every form, and while I usually mix up a batch of homemade barbecue sauce when I need it, sometimes it’s nice to have some canned and on the shelf to make throwing together a cookout that much easier. Last summer I made a Ball barbecue sauce using tomatoes from the garden, but I wanted to try a different one from Ball that sounded closer to what I normally make when I do a small batch of barbecue sauce. I think it’s pretty close to my homemade recipe, so I’m sure I’ll be making this again in the future. The original recipe is from The All New Ball Book of Canning and Preserving, and it’s called Paw Paw’s Bywater BBQ Sauce.

The recipe says it’s yields about 6 pints of sauce.

Sweet and Tangy BBQ Sauce

2-1/2 cups firmly packed light brown sugar (I used a mixture of both light and dark brown sugar)

3 tablespoons salt

3 tablespoons garlic powder

3 tablespoons onion powder

3 tablespoons dry mustard

1 tablespoon black pepper

2 teaspoons paprika

2 teaspoons ground red pepper

1/2 teaspoon chili powder

8 cups ketchup

2 cups water

1/1-4 cups apple cider vinegar (5% acidity)

3/4 cup apple cider

1/3 cup honey

1/4 cup Creole mustard or Dijon mustard

2-1/2 tablespoons Worcestershire sauce

2 tablespoons bottled lemon juice

1 tablespoon Fiery Fermented Hot Sauce (another recipe in this Ball book – I used Tabasco sauce)

Stir together first 9 ingredients in a 6-quart stainless steel or enameled Dutch oven. Add ketchup and remaining ingredients, stirring until blended.

Bring to a boil. Reduce heat to medium and simmer uncovered for 20 minutes or until sauce is slightly thickened, stirring often.

Ladle hot sauce into a hot jar, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust until fingertip tight. Place jar into boiling water canner. Repeat until all jars are filled.

Process jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for 5 minutes. Remove jars and cool.

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