23
BARBEQUE SAUCE
Servings: 4 pints
Headspace: 1 inch
Time: 20 minutes / high pressure setting
Ingredients
1 1/3 cup peeled, chopped onions
1 cup chopped celery
1 teaspoon of salt
1 1/4 teaspoon paprika
3 tablespoons mustard
3 tablespoons Worcestershire sauce
2 cups tomato paste
2 cups ketchup
22 oz. Water
2/3 cup distilled white vinegar
2 cups brown sugar
Directions
Combine all ingredients into a stockpot and bring to a boil. Lower heat and simmer for about
30 minutes, stirring constantly. Once sauce has thickened, ladle into jars leaving 1 inch of
headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water.
Process for 20 minutes / high pressure setting.
Pressure Canning Recipes: EVERYDAY SAUCES
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