Apple BBQ Sauce for Canning
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons liquid smoke
- 3 teaspoons cinnamon
- 4 teaspoons salt
- 8 cups applesauce
- 6 cups brown sugar
- 1/2 teaspoons cayenne pepper
- 32 ounces, fluid tomato sauce
- 1- 1/2 cup vinegar
- 4 teaspoons garlic powder
- 1 teaspoon black pepper (optional)
- 1/4 teaspoons ground cloves
- Carbohydrate 2614.72855621628 g
- Cholesterol 0 mg
- Fat 1.40086708333333 g
- Fiber 8.12784159789483 g
- Protein 7.18424750403664 g
- Saturated Fat 0.256596083333333 g
- Serving Size 1 1 recipe (2713g)
- Sodium 1234.58920927522 mg
- Sugar 2606.60071461839 g
- Trans Fat 0.254648958333333 g
- Calories 10221 calories
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.
