Tuesday, May 19, 2020

๐—–๐—ผ๐—ป๐—ฑ๐—ถ๐—บ๐—ฒ๐—ป๐˜๐˜€


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BARBECUE

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Barbecue Jalapeno Sauce
Barbecue Sauce NCHFP
Barbecue Sauce Ball®    
Barbecue Sauce ~ Bernardin®
Blackberry Chipotle Glaze
Smokey BBQ Sauce
Smokey Bourbon Barbecue Sauce
Smokey Sweet BBQ Sauce by Ball® (Also below ▼)
Sweet Baby Rays BBQ Sauce (See Below ▼)
Sweet Cherry Barbecue Sauce
Spicy BBQ Sauce (see below)
Sriracha Ketchup (see below)
Tomato Ketchup (see below)
Tomato Ketchup NCHFP 


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MUSTARD

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Black Currant Mustard
Beer Thyme Mustard
Bourbon Brown Sugar Mustard -See below
Bread and Butter Brown Mustard See below
Cranberry Mustard Ball®
Dijon Mustard 
English Mustard
Guinness Mustard
Habanero Mustard...see below 
Honey Dijon Mustard
Honey Mustard
Maple Syrup Mustard
Oktoberfest Beer Mustard (see below)
Raspberry Mustard
Peach Mustard
Sun-Dried Tomato Mustard
Wholegrain Mustard
Yellow Mustard


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OTHER SAUCES
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A1 Steak Sauce
Station Hot Sauce ~new (No ๐Ÿ…)
Tomato Chili Sambal
Tomato Hot Sauce (Red Tobasco Sauce)
Tomato Red Pepper Kasundi See Below ↓
Tomato Taco Sauce


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Sweet Baby Ray's (see below)

Victorian Barbecue Sauce (Rhubarb BBQ sauce)

Frank's Red Hot Original Copy Cat Recipe...scroll down

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FREEZER SAUCES

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Lemon Dill Sauce



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⭐⭐More Condiments⭐⭐

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Apricot BBQ Sauce





































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Bread and Butter Brown Mustard




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Cranberry Ketchup


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Creole Sauce




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Oktoberfest Beer Mustard





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Sriracha Ketchup Ball

Preserving Method: 

Makes about 4 (8 oz.) half-pints

 

Traditional ketchup spices are replaced with southeast Asian flavors in this spicy twist on everyone's favorite condiment. Try it on burgers, hot dogs, tacos or toss it with chicken wings.


YOU WILL NEED

• 1 Tbsp. olive oil         

• 2 medium sized yellow onions, chopped        

• 6 cloves garlic, thinly sliced          

• 6 lbs. Roma tomatoes         

• ¼ cup brown sugar or honey         

• ¼ cup rice vinegar         

• ½ cup lime juice         

• 1/3 cup Sriracha         

• ½ cup chopped fresh cilantro         

• 4 (8 oz) half-pint glass preserving jars with lids and bands 


DIRECTIONS

1. Heat olive oil in large Dutch oven or saucepot.  Cook onion and garlic over medium heat, stirring occasionally, until softened and golden brown.  Stir in tomatoes, salt and pepper and cook for about 20 minutes or until tomatoes are completely softened and have released most of their liquid.  Remove from heat and allow to cool slightly.

2. Puree tomato mixture through an electric food strainer or food mill. Cook puree over medium-high heat for about an hour or until reduced by half, stirring occasionally. Stir more frequently as mixture gets thicker and lower the heat as needed to prevent scorching.  Stir in remaining ingredients.

3. Meanwhile, prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

5. Ladle hot ketchup into a hot jar leaving ½-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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




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Garlic Mustard Sauce



Hot Rhubarb Grilling Sauce







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Ketchup by Ball






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Bourbon Brown Sugar Mustard





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 Sweet Baby Rays BBQ Sauce

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Tomato Red Peppers Kasundi by Ball®
Yield Makes about 4 (16 oz) pint jars

Waterbath

Kasundi is a traditional Indian relish-like sauce the leans heavily on spices for its extraordinary and intense flavor. Try Ball®’s Tomato Red Pepper Kasundi recipe as a cooking sauce with curries, use it as a marinade for chicken, or even stir a spoonful into sour cream for a delicious chip dip!


Ingredients
5 pounds tomatoes, roughly chopped
1 Tbsp salt
3 red bell peppers
1 large onion, small diced
6 garlic cloves, chopped
6 Thai or other small chilies, seeded and chopped
3 inch piece fresh ginger, grated
¼ cup brown or black mustard seeds
3 tsp turmeric
2 Tbsp. cumin seeds
2 tsp. ground black pepper
3/4 cup apple cider vinegar
¾ cup malt vinegar
1 ½ cups brown sugar


Directions
1. Pre-heat broiler

2. Toss chopped tomatoes with salt and set aside.

3. Broil whole bell peppers turning every few minutes, until skins are charred. Remove peppers to a bowl and cover with plastic wrap, let rest 15 minutes or until skins easily peel off. Seed and chop peppers.

4. Toast black mustard seeds, cumin seeds, black pepper and turmeric in a small skillet for 2 minutes over low heat, until fragrant.

5. Combine chili peppers, garlic, ginger and spices in the bowl of a food processor and pulse a few times to puree. Add a tablespoon of the vinegar to loosen if paste is too thick.

6. Heat vinegars and sugar in a large pot over medium heat, add pureed seasonings and bring to a simmer. Add onions and red peppers. Strain tomatoes and add to seasonings in pot. Simmer, stirring frequently until all tomato liquid has evaporated and the kasundi is thick, between 60 and 90 minutes.

7. Prepare boiling water canner while kasundi is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

8. Ladle hot kasundi into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

9. Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Pairs well with: Rice and Pappadum


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Grainy White Wine Mustard




Spicy Honey Mustard





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Ancho Chile BBQ Sauce
Makes 7 half pints

Ingredients
4 quarts peeled, cored, and chopped ripe tomatoes
2 cups chopped onion
1-½ cups seeded and chopped red bell peppers
1 cup chopped celery
4 fresh hot red chile peppers, seeded and finely chopped
4 dried ancho chile peppers, stemmed and seeded
5 cloves garlic, minced
8 whole black peppercorns
1 cup firmly packed dark brown sugar
1 cup red wine vinegar
½ cup dark corn syrup
2 tsp canning salt
2 tsp dry mustard
1 tsp hot red pepper sauce (Tabasco-style)
½ tsp ground ancho or red chili powder



Directions
Toast the dried chiles in a skillet, pressing down gently to flatten and soften, just until they become pliable and fragrant.
Combine the tomatoes, onions, bell peppers, celery, fresh chiles, toasted dried chiles, and garlic in a large, wide Dutch oven. Bring the mixture to a boil over medium heat, stirring to prevent scorching. Reduce heat and simmer until the vegetables are soft and the tomatoes broken down, about 30 minutes, stirring frequently.
Remove the pan from the heat.
Press the mixture through a food mill or a sieve — don’t use a blender or food processor here, because you don’t want to introduce air into the mixture.
Return the sauce to the pan and simmer, stirring occasionally, until the mixture is reduced by half and will mound up gently on a spoon, about 45 minutes to an hour.
Tie the peppercorns in a spice bag or tea infusion ball, and add it to the mixture in the pan. Add the brown sugar, wine vinegar, corn syrup, salt, paprika, mustard, hot sauce, and ground red chile to the tomato mixture, stirring well after each addition. Simmer gently for 1-1/2 hours, or until the mixture is the consistency of ketchup. You will need to stir more frequently as the sauce thickens, to prevent scorching.
Remove the pan from the heat and discard the spice bag. Taste and add additional ground red chile if desired.
Ladle the sauce into hot jars, leaving ½-inch head space. Remove air bubbles, readjust head space as needed. Wipe jar rims with a clean, damp cloth and center the hot lids on jars. Screw band to fingertip-tight.
Process in a boiling water bath canner for 15 minutes. Remove canner lid; wait 5 minutes, then remove jars. Cool, check for seals, and store in a cool, dark place for up to a year.



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Asian Pomegranate BBQ Sauce


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Blackberry BBQ Sauce (½ pint jars)


8 cups blackberries
4 cups homemade or low sodium chicken stock
2 cups ketchup (see notes)
1 cup dark brown sugar, slightly packed
½ cup cider vinegar
Juice of 2 lemons (about 4-6 Tbsp)
2 ½ T chili powder
½ tsp cumin
1 tsp dried mustard
2 tsp kosher salt
¼ cup onion, diced
6-8 T honey
¼ -1 tsp red pepper flakes (see notes)

Wash and rinse berries very well and allow to drain.

Dice onion and place in separate pan with a 2 TBS of olive oil and allow to cook down, but do not brown. Cover and let them sweat till they are translucent. About 20 minutes.

Add berries to a large stock pot along with chicken stock and let cook over medium heat for 15 minutes. Mash the berries in the pot with the back of a large spoon*. Once onions are done add them to the berry mixture along with all other ingredients. Cook over medium heat for about an hour till mixture is thick.

Next ladle hot mixture into hot jars and pressure can for 20 minutes.

NOTE: Use a good thick ketchup to prevent it being too thin or cook down to desired consistency before canning.

NOTE: Season with pepper flakes to taste or omit if you like.



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Cayenne Pepper Sauce




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Cheryl’s Perfect BBQ Sauce





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Cherry Bourbon BBQ Sauce





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Chinese Dipping Sauce 
(with plums or apricots)
Makes about 3 cups

2 pounds apricots (or plums), pitted and chopped
½ cup cider vinegar
½ cup brown sugar
¼ cup soy sauce (or gluten-free tamari, if you’re gluten intolerant)
1 2×1-inch piece of fresh ginger, peeled and grated (about 3 tablespoons)
2 garlic cloves, peeled
1 star anise pod

Place all of the ingredients in a large saucepan over medium-high heat and bring up to a boil. Reduce the heat and cook at a simmer, until fruit has broken down and mixture has thickened, about 25 minutes, stirring occasionally to keep from sticking to bottom of pan. Remove star anise. With an immersion stick blender, puree the mixture. (You may also use a standing blender.)

To process for canning: Ladle sauce into sterilized, hot 4-ounce or half-pint canning jars, leaving a headspace of about 1/4 inch.

With a damp clean towel, wipe jar rims clean. Place lids on jars and lightly tighten jar bands. Process for 10 minutes. Remove jars and transfer to a towel-lined work surface. Allow to completely cool for 24 hours and check for a proper seal before storing in a cool, dark place. Don’t forget to label your jars with date!



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Cranberry Mostarda aka Mustard





Dijon Mustard





Easy Hot Sauce






Enchilada Sauce




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Fiery Fermented Hot Sauce





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Frank's Red Hot Original Copy Cat Recipe
makes 1 pint

18 red cayenne peppers
2 cups white vinegar
3 cloves garlic
½ tsp sea salt

Wash and cut the stem end from the cayenne peppers. Place in a stainless steel saucepan. Add vinegar, salt and garlic. Bring just to a boil. Reduce the heat to a low simmer. Simmer until peppers are soft. Pour mixture into a blender. Blend well. Pass through fine mesh metal strainer.

If canning: Pour into prepared jars. Wipe rim. Adjust lids. Processing in boiling water bath canner 10 minutes. Remove from canner. Allow to cool then test for seal, label and store.

If refrigerating: Allow the strained sauce to cool. Pour into clean bottle and cap. Refrigerate. Or process in boiling water bath in ½ pints.





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 Ginger Garlic Mustard




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Taco Sauce by Ball®

Make about 6 (8oz) half Pints

Preserving Method: Water Bath

YOU WILL NEED:

5 cups water

3 cups tomato paste

1 cup cider vinegar

½  cup corn syrup

2 Tbsp chili powder

1Tbsp salt

1 tsp cayenne pepper

½  tsp hot pepper sauce


Directions:


PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do Not Boil. Set bands aside.

Combine water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper, and hot pepper sauce in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heatand boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial BBQ sauce, about 30 minutes.

LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply ring band until fit is Finger Tip Tight.

Process jars in a Boiling Water Canner or Steam Canner for 30 minutes, adjusting for Altitude. Remove jars and cool. Check lids for seal after 24 hrs. Lids should not flex up or down when center is pressed. 


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GREEN CHILE SAUCE
Yield: About 4 pints or 8 half pints per recipe.

Green Chile and Tomatoes

3 cups tomatoes, peeled and chopped
3 cups green chile, peeled and chopped (seeds removed if desired)
1 1/2 teaspoons salt
1 1/4 cups vinegar

OR
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Taco Sauce with Green Chile

3 cups tomatoes, peeled and chopped
3 cups green chile, peeled and chopped (seeds
removed if desired)
3/4 cup onion, chopped
1 1/2 teaspoons salt
3 garlic cloves, minced
1 1/2 cups vinegar

OR
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Taco Sauce with Jalapeno

3 cups tomatoes, peeled and chopped
3 cups jalapeno, seeded and finely chopped
3/4 cup onion, chopped
1 1/2 teaspoon salt
3 garlic cloves, minced
1 1/2 cups vinegar


Prepare each of the above recipes as follows:
Combine all ingredients, bring to a boil, cover, and simmer five minutes. Pack in hot, clean jars.
Use all the liquid. Divide it evenly among the jars.
Adjust lids.
Process in water-bath for 30 minutes.
Start counting processing time when water returns to boiling.
Notes
• An equal amount of lemon juice may be used to replace all or part of the vinegar.
• The recipes may be altered by using less chile but not by using more chile.
• Additional seasonings such as oregano, cilantro, etc. will be better if added when served rather than before canning.
• More salt may be added if desired.
• If a less acid sauce is desired, it should be pressure canned or frozen.



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Habanero Mustard

Ingredients
8 medium Habanero peppers, divided (fresh or frozen)
¾ cup water OR use beer, wine or liquor
¾ cup yellow mustard seeds
1 cup apple cider vinegar (at least 5% acidity if canning)
1 cup water
⅓ cup Honey
2 tbsp lemon juice
¼ cup Dry Mustard
⅓ tsp sea salt

Directions
Infuse soaking liquid. Stem and halve four of the habanero peppers, retaining seeds. Add to a small saucepan with the ¾ cup water or booze. Bring to a boil over high heat then reduce heat and simmer, covered, for about 5 minutes. Remove from heat, press on the peppers with the back of a spoon to release juices, then allow to steep for about 30 minutes.
Soak mustard seed. Strain Habanero infused liquid into a small bowl, pressing on the peppers to extract juices. Discard the peppers. Add mustard seed, cover, and let sit until all liquid is absorbed, about 2 – 4 hours.

Prepare canner, jars and lids.

Prepare mustard. Halve and seed the remaining habanero peppers. Add the habaneros, mustard seeds (with any remaining liquid), cider vinegar and 1 cup water to a food processor. Process for several minutes, until mustard is as smooth as you like it. Add honey, lemon juice, dry mustard and salt: pulse to combine. Taste and adjust seasonings, remembering that this mustard will mellow on the shelf and should taste VERY spicy going into the jar.

Scrape mustard into a large skillet and bring to a boil over medium heat, stirring constantly. Add water if mustard is very thick or begins to dry out; simmer a bit longer, stirring, if mustard is too thin.
Ladle hot mustard into hot jars to ½-inch head space. Tap filled jar firmly on the counter, then stir well with a chopstick to remove air bubbles. Wipe rims, affix lids, and process in a boiling water bath for 15 minutes.

After 12 hours check jars to ensure they sealed before washing, labeling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed, if jars have not sealed refrigerate immediately or reprocess.
Yields about seven 4-oz jars.



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Lemon Sage Wine Mustard





























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Mango Habanero Wing and Dipping Sauce


 


Harissa Sauce





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Heinz 57 Sauce


Ingredients:
½ cup raisins
½ cup water
1 ⅓ cups white vinegar
1 cup tomato paste
⅔ cup malt vinegar
⅔ cup sugar
½ cup water
1 Tbsp prepared mustard
2 tsp. apple juice, frozen concentrate
1 ½ tsp. sea salt
1 tsp. vegetable oil
1 tsp. lemon juice
½ tsp. onion powder
¼ tsp. garlic powder
⅛ tsp. turmeric

Preparation:
Make the raisin puree by combining the raisins with the water in a food processor or blender.
Blend on high speed for 1 minute or until the puree is smooth.

Measure ¼ cup of this puree into a medium saucepan.
Add the remaining ingredients and whisk until smooth.
Turn heat up to medium/high and bring mixture to a thorough boil.
Reduce heat to low and simmer, uncovered for 1/2 hour or until thick.
To refrigerate: Let sauce cool and then refrigerate it in a covered container for at least 24 hours.

To can: WB pints or ½ pints 15 mins

NOTES:
Heinz adds coloring to give their product it's darker color, so yours will not look the same, yet it should taste just as good.


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Jalapeno Sauce

1 lb. Jalapeno peppers, quartered
5 2-inch sprigs of oregano, stems removed
1 cup cilantro, chopped
1 large onion, quartered
6 large garlic cloves, chopped
½ tsp. salt
1 lemon, juiced
1 cup water
2 cups white wine vinegar

Puree all ingredients in blender or food processor, then pour them into a pot and bring them to boil. Simmer for 15 minutes.

Table 1. Recommended process time for Pepper Sauce in a boiling-water canner.

Process Time at Altitudes of

Style of Pack
Jar Size
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft

Hot
Pints
10 min
15
20


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Mustard Habanero Hot Sauce Recipe

Ingredients
6 habanero peppers, chopped
6 jalapeno peppers, chopped
2 cloves garlic, chopped
2 basil leaves, chopped
¼ teaspoon ground cumin
½ teaspoon onion powder
2 cups white vinegar
½ teaspoon mustard powder
Salt and pepper to taste


Cooking Directions
To a food processor, add all ingredients and process on high until smooth.

Transfer contents to a sauce pan and heat to medium. Stir frequently until sauce just begins to boil, then reduce heat immediately and simmer about 10 minutes.
Refrigerate and serve, or process in Boiling Water Bath for 15 minutes.


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Peach Ale Mustard




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Peach BBQ Sauce
Ingredients
2 pounds yellow peaches (approximately 7-8 peaches)
¾ cup apple cider vinegar
½ cup brown sugar
½ cup minced onion
1 garlic clove, crushed
2 teaspoons smoked paprika
2 teaspoons salt
½ teaspoon cayenne pepper
¼ teaspoon crushed Aleppo pepper

Instructions
Cut peaches in half. Remove stones and peels.



Combine all ingredients in a wide pot with a tight-fitting lid and stir to combine. Place lidded pot on the stove over medium-high heat and cook for approximately 10 minutes, until the peaches and onions have softened.

Using a potato masher, break down the peach pieces. Continue to cook, with the lid off, until the mixture has reduced by approximately half.

Remove pot from heat. Using an immersion blender, puree the mixture until smooth (you may have to tip the pan a little in order to do this without splashing). If you don’t have an immersion blender, scrape the mixture into a blender or food processor and blend until smooth.

If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the heat and cook a bit longer. At this point, taste it and add more salt or pepper, if necessary.

When it’s finished, divide the sauce between two half pint jars. Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.

When time is up, remove jars from canner and let them cool on a folded kitchen towel.

Sealed jars can be stored in your pantry for up to one year. Unsealed jars should be refrigerated and used promptly.

Notes
For easier peeling, cut an x in bottom of peach, blanch, then drop in ice water... makes quick work of removing the peach skins




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Pickled Horseradish Sauce 
Yield: About 2 half-pints

2 cups (3/4 lb) freshly grated horseradish
1 cup white vinegar (5 percent)
½ tsp canning or pickling salt
¼ tsp powdered ascorbic acid

Procedure: The pungency of fresh horseradish fades within 1 to 2 months, even when refrigerated. Therefore, make only small quantities at a time. Wash horseradish roots thoroughly and peel off brown outer skin. The peeled roots may be grated in a food processor or cut into small cubes and put through a food grinder. Combine ingredients and fill into sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in a refrigerator.




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Plum Sauce



Sombrero Barbecue Sauce





Roasted Red Pepper Spread




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Southeast Asian Sweet and Sour Sauce





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South Carolina Mustard BBQ Sauce

Ingredients
32 oz Prepared Yellow Mustard (a cheap brand is fine)
1 cup Dark Brown Sugar, packed
12 oz Tomato Paste
¾ cup Apple Cider Vinegar
1 cup Apple Juice
2 Tbsp Lime Juice or Lemon
3 Tbsp Worcestershire Sauce
2 tsp cayenne pepper (or more to taste)
1½ tsp Black Pepper, ground
1½ tsp Garlic Powder

Directions
1) Combine all ingredients except mustard in a food processor or blender, process until smooth.

2) Combine mustard and blended ingredients in a large saucepan over medium heat. Taste and add additional cayenne if desired. Bring to a gentle, steady boil, then reduce to a simmer. Be careful as mustard can splatter when boiling. I use a splatter screen. If you are not canning, ladle sauce into a heat resistant container and refrigerate. Will keep for two weeks.

3) Canning Instructions Ladle sauce into sterile, hot pint or 1/2 pint jars leaving 1!4" headspace. Run a small spatula around inside of jars to get rid of air pockets. Carefully wipe jar rims with a damp towel making sure they are completely clean. Place lids and adjust rings to fingertip tightness.

4) Process in boiling water bath for 20 minutes (adjust time for altitude if necessary)

5) Let jars rest on a towel out of direct sunlight for eight hours. Check for seal. Refrigerate or reprocess any unsealed jars. Store sealed jars in a dark cabinet. Will keep for one year.




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Spicy Barbecue Sauce
This is a full-bodied, richly flavorful barbecue sauce suitable for use with a variety of meats, including chicken, pork, goat and beef. It is the reduction through slow simmering that is the key to the depth and intensity of the flavor this sauce offers. You'll need to watch the pot carefully while it cooks to avoid any sticking or scorching. If your skin is sensitive to the capsaicin in chile peppers, you may want to protect your hands with a light coat of olive oil or a pair of food service type disposable gloves. This recipe makes 5 half-pint jars of sauce.
12 pounds ripe tomatoes
3 cups chopped onions
2 ¼ cups chopped celery
2 ¼ cups chopped red or green sweet peppers
½ cup chopped fresh jalapeno chile peppers, seeds removed
3 cloves garlic, quartered
2 cups vinegar
1 ½ cups packed brown sugar
3 tablespoons Worcestershire sauce
4 teaspoons salt
4 teaspoons dry mustard
4 teaspoons paprika
½ teaspoon ground black pepper
Trim cores and stem ends from tomatoes, then cut them into quarters . In a covered heavy-bottomed, 10 -quart non-reactive pot over medium-low heat, simmer the tomatoes until they are soft, about 15 minutes.
Add the onions , celery, sweet peppers, jalapeno peppers and garlic to the pot, stirring well after each addition. Raise the heat to medium-high and bring the pot to a boil. Drop the temperature back to medium -low and let simmer for 30 minutes, uncovered.
Remove from heat and let cool a few minutes. When the tomato mixture is cool enough to work with, put it through a food mill to remove the skin and seeds. There should be about 19 cups of the tomato mixture to return to the pot.
Use a ruler to measure how deep the tomatoes are in the pot. Bring the pot to a boil over medium heat, the drop the temperature back to medium-low and leave the pot to simmer, stirring often, for 1 to 1 ¼ hours, or until the tomato mixture has been reduced by half. Use the ruler to confirm the reduction.
Add the vinegar, brown sugar, Worcestershire sauce, salt, dry mustard, paprika and black pepper, stirring until well combined. Let the sauce simmer , uncovered, for another hour or until the sauce has thickened as much as you'd like it to.
Set up and prepare the hot water canner. Wash, rinse and sterilize 5 half-pint jars and their lids. When the sauce is ready, fill the jars, using a ladle to pour the hot sauce into the hot jars. Be sure to leave a head-space of ½ inch. Wipe the rims and thread of the jars, put on the lids and tighten the rings.
Place the jars on the canner rack, adding water, if needed, to cover the jars by at least an inch. Bring the canner to a boil and process the jars for 20 minutes. Take the jars out of the canner and put them in a safe place to cool.
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Spicy Asian Plum Sauce






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 Spicy Peach BBQ Sauce

3 lbs pitted & peeled peaches
2 lbs peeled & diced tomatoes
2 cups of chopped onions
2 tbsp garlic
2 roasted jalapeรฑo peppers
1 cup brown sugar
1 cup apple cider vinegar
1-2 tsp hot pepper flakes
2 tsp salt

Simmer fruits & veggies to soften. Run through finest mesh on food mill.

Return to pot & add remaining ingredients and return to boil.

Fill jars jars to the ½ inch headspace & ensuring there are no air bubbles. Cover with prepared rings & seals.

Process in water bath canner pints and ½ pints for 20 minutes, 35 mins for quarts.



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Sriracha (Rooster) Sauce

Half fill a container with peeled garlic cloves. Fill the rest of the way with at least two Habaneros and a mix of dried Serrano and Cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chili pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will create a different flavor.

As the chili pods re-hydrate, top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar, dump the whole batch into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick, it may be thinned with vinegar or water. Pour the sauce into a clean jar and refrigerate.


Table 1. Recommended process time for Sriracha Hot Sauce in a boiling water canner.

Process Time at Altitudes of

Style of Pack
Jar Size
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft

Hot
Half-pints
10 min
15 min
20 min





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Steak and Burger Sauce






Thai Hot and Sweet Dipping Sauce




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Tomato Taco Sauce





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Tomatillo Mint Sauce
(Substitute cilantro for mint for a Mexican-style hot sauce.)

Steam:
1 lb. tomatillos
Puree, then add to hot mixture:
30 mint leaves
1 large onion, chopped
2 cloves garlic
3 to 5 hot peppers, chopped
Juice of 2 large lemons or 4 limes
2 tsp. salt

Puree all ingredients until smooth. Fill sterile half-pint jars and seal. 
Pressure can at 10-lb. pressure for 25 minutes.


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Two in One Barbecue Sauce





Victorian BBQ Sauce





Whole Grain Thyme Mustard




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Worcestershire Sauce

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Smokey Sweet Barbecue Sauce

Preserving Method: Water Bath Canning
Makes about 6 (16 oz.) jars

The smoky sweet kick of bourbon and brown sugar adds depth of flavor to this fantastic slightly spicy BBQ sauce. If you like it hot, increase the heat with more cayenne and chili flakes.

YOU WILL NEED
12 lbs. chopped peeled tomatoes (about 5 quarts)
3 cups finely chopped onion
4 cloves garlic, chopped
1 1/2 cups apple cider vinegar
½ cup bourbon
2 cups dark brown sugar
1 Tbsp. garlic powder
1 Tbsp. mustard powder
2 Tbsp. smoked paprika
½-1 tsp. cayenne pepper
2 tsp. chili flakes
2 Tbsp. salt

DIRECTIONS

Combine tomatoes, onion and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches puree vegetables until smooth with Harvest Pro food mill, or in the bowl of a food processor.

Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1 ½-2 hours, stirring occasionally to prevent scorching.

Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Ladle hot BBQ sauce into a hot jar leaving a ½ inch head-space. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.





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Tomato  Conversions


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