BBQ Sauce
This homemade BBQ sauce recipe is designed for small batch canning in 4 oz jars—perfect for dipping, packing into lunches, or letting kids and teens grab a quick single-serve jar for fries, potato wedges, nuggets, and more. It’s rich, slightly smoky, and balanced with a touch of sweetness for an everyday family-friendly sauce you can keep stocked on the shelf.
Equipment
- 1 large saucepan or stockpot
- Measuring cups and spoons
- Immersion blender or blender (optional for smooth sauce)
- canning funnel.
- ladle
- 12 x 4 oz canning jars with lids and bands
- Water bath canner or large stockpot with rack
- jar lifter.
- Clean towels
- Bubble remover/headspace tool
Ingredients
- 2 cups tomato sauce
- ½ cup brown sugar
- ½ cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili powder (optional for mild heat)
- 1-2 tsp liquid smoke (optional, to taste)
- 2-4 tbsp water (if needed to adjust consistency)
Instructions
Make the BBQ Sauce
- Combine all ingredients in a large saucepan. Bring to a simmer over medium-low heat and cook for 25–30 minutes, stirring often until thickened and flavors are well blended. Blend if a smoother texture is desired.
Prepare Jars
- Wash jars and keep warm. Heat lids according to the manufacturer's instructions.
Fill Jars
- Using a canning funnel, fill each 4 oz jar, leaving ¼ inch headspace. Remove air bubbles and wipe rims clean.
Seal Jars
- Place lids on jars and screw bands to fingertip tight.
Water Bath Process
- Process jars in a boiling water bath for 20 minutes (adjust for altitude if needed).
Cool & Store
- Remove jars and let sit undisturbed for 12–24 hours. Check seals before storing in a cool, dark pantry.
Notes
How to Use
- Dip fries, wedges, and nuggets
- Pack into lunchboxes for single servings
- Use for burgers and sandwiches
- Keep on hand for quick, shelf-stable flavor