This “Kitchen Sink” Homemade Barbecue Sauce is the perfect topping for your grilled steak, chicken or pork ribs!

When I was making the Rhubarbecue Sauce the other day, I got thinking…

If it’s okay to can this, why can’t I make regular homemade barbecue sauce for canning?

Well, it turns out you can! And it’s actually pretty simple, too!

When I started searching, I found TONS of homemade barbecue sauce recipes to make for canning.

The problem is…I’m picky as can be and I really didn’t want to use several of the ingredients suggested in most of the recipes.

Instead, I decided to wing it and create my own recipe!

And I’m calling this “Kitchen Sink” Homemade Barbecue Sauce, because it has lots of ingredients.

Like, everything in your kitchen except the sink!

But, don’t let the ingredient list scare you!!

Seriously…

It’s not hard to make at all!

You just throw all the ingredients into the pot at once and let it cook!

There’s VERY FEW steps involved.

And did I mention that it starts with canned tomatoes from the grocery store?!

That’s right! No gardening necessary!

Just in case you don’t have a garden or it hasn’t produced yet this year…

But, if you DO have a garden filled with tomatoes, feel free to crush them up and use those in place of the canned tomatoes in the recipe.

Just make sure to use the same weight!

Oh! One more thing…it has whiskey and real Vermont maple syrup in it…

Have I enticed you, yet?

Awesome!

Let’s head to the kitchen and make some homemade barbecue sauce…

Here’s the recipe:

Before you get started: Be sure to read instructions here for safe canning methods and find your appropriate canning time in the table shown here.

Yield: 6 PINTS

"Kitchen Sink" Homemade Barbecue Sauce

Ingredients

3 - 28 ounce cans crushed tomatoes
1 - 14.5 ounce can fire roasted tomatoes
2 cups brown sugar
1 cup real maple syrup, dark
1/2 cup molasses
2 cups apple cider vinegar
1/2 cup pineapple juice
1/2 cup honey whiskey
1 teaspoon soy sauce
1 large onion, quartered
2 cloves garlic, chopped
1 Tablespoon chipotle seasoning
1 Tablespoon mustard, ground
2 teaspoons red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon cloves
1 teaspoon celery seed

Instructions

Combine the above ingredients into a large stockpot.
Cook on medium-high temperature for 15 to 20 minutes or until rapidly boiling.
Use an immersion blender to blend ingredients together. Or pour into a standard blender and blend until smooth.
Return the sauce to the stockpot and continue cooking on medium-high temperature until boiling.
Turn the temperature down to medium-low and cook for 1-1/2 to 2 hours, stirring occasionally.
Use a ladle and a funnel to fill sterilized jars. Wipe rims clean and cover with lids and rings.
Process in a hot water bath for 20 minutes.

Enjoy!

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Have a Spectacular Day!

Vanessa Hamlin

Vanessa Hamlin is the owner and founder of Food Life Design and VLHamlinDesign. With her passion for frugal living and homesteading, Vanessa loves to write about easy recipes, making money, gardening, home remedies and everything else that a good life entails! When she’s not writing for Food Life Design or creating products for VLHamlinDesign, you’ll find Vanessa reading, drawing, gardening, cooking or spending time with her family.