To make barbecue (BBQ) or hot sauces, tomatoes are combined with spices, vinegar, and various other ingredients and blended until smooth. The mixture is simmered to reduce the volume and thicken the product. BBQ and hot sauces can be used as marinades to prepare raw meat, poultry, seafood, and even vegetables for cooking. They can also be added to cooked foods, casseroles, to slow-cooker recipes and used as dips or condiments.
This fact sheet contains two recipes from the National Center for Home Food Preservation that have been evaluated for safety. While many other recipes for these products exist, they may not be appropriate for canning (see Food Safety Considerations, below). Additionally, food entrepreneurs who plan to can BBQ or hot sauces with the intent to sell them must follow appropriate state and federal regulations for the production of acidified foods (21 CFR Part 114 l).
Suitable Ingredient Selection and Handling
As with all tomato-based products for home canning, tomatoes from dead, overripe, or frost-killed vines should not be used. Overripe tomatoes may be less acidic and damaged, and those from dead or frost-killed vines can contain harmful pathogens (University of Georgia (c), n.d.). Various kinds of vinegar (e.g., apple cider, distilled white, etc.) may be used, but the concentration of acetic acid should be at least 5%. This information can be found on the vinegar label but may be listed as 50 grain.
When handling hot peppers, gloves may be worn to prevent irritation. Be sure to wash your hands with soap and water after handling hot peppers. In either case, avoid touching your eyes while handling peppers.
Food Safety Considerations
Foods prepared for canning are formulated to prevent the growth of Clostridium botulinum (C. bot), the microbe that causes botulism. In water bath-processed canned foods, growth is inhibited by the amount of acid (pH) or by limiting moisture (water activity). Ingredients such as tomatoes, vinegar, and lemon juice increase the acidity. Ingredients like sugar, molasses, and salt decrease the amount of water available to support microbial growth.
It is important to follow the recipe as described to ensure that the finished product will not support the growth of C. bot if you plan to can the finished product. If you would like to prepare a different sauce recipe instead of canning it, consider preserving it by freezing or simply refrigerate and use relatively quickly.
Ingredients for BBQ Sauce*
16 cups (4 quarts) peeled, cored, chopped, red ripe tomatoes (about 24 large tomatoes)
2 cups chopped celery
2 cups chopped onions
1½ cups chopped sweet red or green bell peppers (about three medium peppers)
2 hot peppers, cored and chopped
1 teaspoon black peppercorns
2 crushed garlic cloves
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon canning salt
1 teaspoon hot pepper sauce
⅛ to 1¼ teaspoon (depending on the level of heat desired) cayenne pepper
1¼ cup 5% vinegar
Yield: About 4 pint jars
Preparation
Combine diced tomatoes, celery, onions, and peppers, and simmer for about 30 minutes.
Puree until smooth using a blender or food processor. Return to heat.
Simmer for approximately 45 minutes, until the volume has reduced by half.
Tie peppercorns in a cheesecloth bag and add to mixture. Combine all remaining ingredients and add to the mixture.
To thicken product, simmer mixture for about 1½ to 2 hours with frequent stirring.
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to the manufacturer's directions.
Combine prepared tomatoes, celery, onions, and peppers, and cook for about 30 minutes.
Puree until smooth using a blender or food processor.
Return to heat. Simmer for approximately 45 minutes until the volume has reduced by half.
Tie peppercorns in a cheesecloth bag and add to the mixture. Combine all remaining ingredients and add to the mixture.
To thicken the product, simmer the mixture for about 1½–2 hours with frequent stirring.
Remove the spice bag and fill hot product into clean, hot jars, leaving ½-inch headspace. Wipe the rims of jars with a dampened, clean paper towel; apply a two-piece, metal, canning lid.
Process in a boiling water canner. At elevations up to 1,000 feet, process for 20 minutes. At elevations between 1,001 and 3,000 feet, process for 25 minutes. At elevations between 3,001 and 6,000 feet, process for 30 minutes. At elevations above 6,000 feet, process jars for 35 minutes.
Let cool, undisturbed, 12–24 hours, and check for seals.
*(University of Georgia (a), n.d.).
Refer to the fact sheet on canning basics for a detailed description of water bath-processing canned foods. Alternatively, the sauce can be cooled and frozen or simply refrigerated. Refer to the fact sheet on freezing basics for additional tips.
Ingredients for Hot Sauce**
8 cups canned, diced tomatoes (undrained)
1½ cups seeded, chopped serrano peppers
4 cups 5% distilled white vinegar
2 teaspoons canning salt
2 tablespoons whole, mixed, pickling spices
Yield: About 7 to 8 half-pint jars
Preparation
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to the manufacturer's directions.
Tie pickling-spice mix in a spice bag. Combine all ingredients and bring to a boil.
Simmer for about 20 minutes with frequent stirring, until tomatoes are soft. Then remove the spice bag.
Blend the mixture using a food mill. Return to heat for an additional 15 minutes.
Fill into clean, hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened, clean paper towel; attach a two-piece, lined, metal lid.
Process in a boiling-water canner. At elevations up to 1,000 feet, process for 10 minutes. At elevations between 1,001 and 6,000 feet, process for 15 minutes. At elevations above 6,000 feet, process jars for 20 minutes.
Let cool, undisturbed, 12–24 hours, and check for seals.
**(University of Georgia (b), n.d.).
Alternatively, the sauce can be cooled and frozen or simply refrigerated. Refer to the fact sheet on freezing basics for additional tips.
Additional Resources
- 21 CFR Part 114—Acidified Foods
- Canning Basics fact sheet
- Freezing Basics fact sheet
- Canning, Barbecue Sauce
- Canning, Easy Hot Sauce
- Welcome to the National Center for Home Food Preservation
References
University of Georgia (a). (n.d.). Canning, barbecue sauce. National Center for Home Food Preservation, University of Georgia.
nchfp.uga.edu/how/can/how-do-i-can-tomatoes/barbecue-sauce
University of Georgia (b). (n.d.). Canning, Easy Hot Sauce. National Center for Home Food Preservation, University of Georgia.
nchfp.uga.edu/how/can/how-do-i-can-tomatoes/easy-hot-sauce
University of Georgia (c). (n.d.). Canning tomatoes, introduction. National Center for Home Food Preservation, University of Georgia.
nchfp.uga.edu/how/can/how-do-i-can-tomatoes/canning-tomatoes-introduction/
Originally written July 18, 2018, by Abigail Snyder, Field Specialist; Food Safety, Family and Consumer Sciences; Ohio State University Extension.