Barbecue Sauce


Quantity: About 4 pint jars

Jar size: Half-pints or Pints


4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes)
2 cups chopped celery
2 cups chopped onions
1½ cups chopped sweet red or green peppers (about 3 medium peppers)
2 hot red peppers, cored, and chopped
1 teaspoon black peppercorns
2 cloves garlic, crushed
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon canning salt
1 teaspoon hot pepper sauce (e.g., Tabasco®)
1/8 teaspoon cayenne pepper
1½ cups of (5%) vinegar


Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half, (about 45 minutes).

3. Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1½ to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns.

4. Fill hot sauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

5. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12 to 24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft


Half-Pints or Pints

20 min

25 min

30 min

35 min


So Easy to Preserve, 6th ed. 2014