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This from-scratch BBQ sauce combines fresh tomatoes, apple cider vinegar, and smoked paprika into a sweet and spicy condiment that's shelf-stable when canned in pint jars using water-bath processing.
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Simmer tomatoes, onions, and garlic over medium heat in a large pot for 30 minutes until vegetables are soft.
Run the tomato mixture through a food mill or purée until smooth. Return the tomato mixture to the pot and add remaining ingredients.
Bring the mixture to a boil, stirring frequently, then reduce to a simmer. Simmer for 1-2 hours until the sauce is dark and thick. Stir occasionally to keep the sauce from sticking to the bottom of the pan.
Wash the jars, lids, and bands with hot, soapy water. Keep the clean jars warm.
Fill the canner ⅔ with water and turn it on to warm.
Prepare your preserve. (Refer to “BBQ Sauce Instructions” above.)
Ladle the hot sauce into hot pint jars, leaving ½ inch (1.25 cm) of headspace.
Release all the bubbles, add more sauce if necessary, clean the jar rims, and screw on the bands.
Place the jars in the canner, making sure that the water is 1 inch (2.5 cm) above the jars.
Once the water has come to a full boil, start a timer for 20 minutes (adjust for elevation). After the full processing time is completed, turn off the heat.
Take the lid off the canner and let the jars sit undisturbed for 5 minutes.
Using a jar lifter, carefully move jars to a clean kitchen towel to cool completely, for 16 to 24 hours.
Check each seal, remove the bands, and clean each jar with room temperature water.
Label each clean jar.
Store out of direct light.
Written automatically by CookOS, not by the creator.
Store sealed, cooled jars out of direct light at room temperature for up to 1 year; refrigerate after opening and use within 3 weeks.
food mill or blender · large pot · water-bath canner · canning jars (pint size) · jar lifter
Written automatically by CookOS, not by the creator.
Yes—quadruple all measurements to make 4 pints of sauce, then follow the same canning steps. Process time remains 20 minutes at a full boil.
Simmer for 1–2 hours until dark and thick, stirring occasionally to prevent sticking on the bottom.
Skip the canning steps and store cooled sauce in the refrigerator for up to 3 weeks, or freeze in containers for up to 3 months.
No—both are optional. Omit them for a milder sauce or add more for increased heat.
Warm jars prevent thermal shock when hot sauce is added, reducing the risk of jar breakage and ensuring proper sealing.
