Corn Free BBQ Sauce Recipe For Water Bath Canning

I love this corn free BBQ sauce recipe! I love BBQ sauce but approximately 99% of commercially available BBQ sauce has corn syrup in it. It seem like every time I found a corn free BBQ sauce I liked it either became really expensive, the store stopped carrying it or they changed the recipe.

Last year I suddenly realized that I could just make my own ( I don’t know why it took so long to figure this out). This means I could afford to have a large stock of corn free BBQ sauce recipe on hand and not blow the grocery budget.

Is This Spicy?

No (at least not to me). Though this has a lot of spices it is far from a spicy BBQ sauce. My littlest sister who hates “picy” foods loves this BBQ sauce.

Is It Safe To Water Bath Can?

Yes! Due to the acidity of the tomatoes combined with the vinegar this recipe is safe to water bath can.

I Don’t Have A Water Bath Canner, Help?

If you don’t have a water bath canner and want to can this recipe simply take your largest stock pot and fold up a 100% cotton towel in the bottom of it and fill with water until it covers the jars by about 1″. Can as normally. I have used this method several times and it works great.

Can I Half This Recipe?

Absolutely. I have it at this volume because it allows me to only have to make a few batches a year.

Can I Use Fresh Tomatoes for This Recipe?

Yes. Process your tomatoes into a puree and then measure out the 20 cups the recipe calls for.

Can I Leave Out The Sugar and The Molasses?

I suppose. I do not think that this is a overly sweet corn free bbq sauce so I would suggest starting by reducing the sweetener by half to start with.

How To Make Corn Free BBQ Sauce Canning Recipe

Wash pint jars and place them in a water bath canner partially full of water and turn on bring jars to a simmer while the corn free bbq sauce simmers.

Gather the following ingredients and place them in a stock pot

20 cups. Tomato Puree

3 cups. Black Strap Molasses

2 cups. Sugar

2 cups. Vinegar

3/8 cup. Onion Powder

3/8 cup. Salt

1/4 cup. Garlic Powder

1/4 cup. Dejon Mustard

1/8 cup. Black Pepper

1 TBS. Cayenne Powder

2 tsp. Smoked Paprika

2 tsp. Ground Cloves

Stir the above ingredients together and simmer for 15 minutes.

Ladle into your prepared jars leaving 1/4″ head space.

Carefully wipe off the rim of the jars and place the lids and rings on securely.

Bring the jars of corn free BBQ sauce up to a full boil in the canner for 15 minutes for pint or 30 minutes for quarts.

Let jars sit for 12-24 hours before removing the rings. Then wash and label the jars.

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Onion Powder

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