Apple BBQ Sauce for Canning

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I am still canning all those apples we bought back a few months ago. Who knew life would be so crazy the last few months? I’ve hardly had more than one day a week (if that, some weeks) to work on the canning. Thankfully I only have about 5 bushels of apples and 7 pumpkins left that need preserving.

So, since we have enough applesauce and apple butter to last us a few years, this original recipe is what I came up with.
The Vintage Homemaker

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  • 6

Ingredients

  • 8 cups Applesauce
  • 6 cups Brown Sugar
  • 32 ounces, fluid Tomato Sauce
  • 1-1/2 cup Vinegar
  • 4 teaspoons Salt
  • 4 teaspoons Garlic Powder
  • 3 teaspoons Cinnamon
  • 2 teaspoons Liquid Smoke
  • 2 teaspoons Chili Powder
  • 2 teaspoons Paprika
  • 1 teaspoon Black Pepper (optional)
  • 1/2 teaspoons Cayenne Pepper
  • 1/4 teaspoons Ground Cloves

Preparation

Step 1

Mix all ingredients together in a large stock pot. Bring to a boil, simmer for 1 1/2 – 2 hours or until thickened. It smells wonderful!

Fill sterilized pint jars with the hot BBQ sauce, leaving 1/2-inch head space. Process 20 minutes in a hot water bath. Be sure to add 5 minutes for each 1,000 feet elevation. I have to process mine for 25 minutes because we live at about 1,600 feet.

Yields 6-7 pints.

Note: I prepare my own applesauce by simmering quartered apples until tender and putting them through an old-fashioned food sieve. If you have tomatoes to put up as well, you could make your own tomato sauce.

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