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Ingredients

for 6 (16-ounce) jars

  • 12 lb tomato (5.4 kg), peeled- (about 5 quarts)
  • 3 cups onion (450 g), finely chopped
  • 4 cloves garlic, chopped
  • 1 ½ cups apple cider vinegar (360 mL)
  • ½ cup bourbon (120 mL)
  • 2 cups dark brown sugar (400 g), packed
  • 1 tablespoon garlic powder
  • 1 tablespoon mustard powder
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons chili flakes,
  • 2 tablespoons salt

Nutrition Info

  • Calories 458
  • Fat 2g
  • Carbs 95g
  • Fiber 13g
  • Sugar 74g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
  2. Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½–2 hours, stirring occasionally to prevent scorching.
  3. Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  4. Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  5. Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12–24 hours. Check lids for seal. They should not flex when center is pressed.
  6. Enjoy!

Ingredients

for 6 (16-ounce) jars

  • 12 lb tomato (5.4 kg), peeled- (about 5 quarts)
  • 3 cups onion (450 g), finely chopped
  • 4 cloves garlic, chopped
  • 1 ½ cups apple cider vinegar (360 mL)
  • ½ cup bourbon (120 mL)
  • 2 cups dark brown sugar (400 g), packed
  • 1 tablespoon garlic powder
  • 1 tablespoon mustard powder
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons chili flakes,
  • 2 tablespoons salt

Nutrition Info

  • Calories 458
  • Fat 2g
  • Carbs 95g
  • Fiber 13g
  • Sugar 74g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
  2. Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½–2 hours, stirring occasionally to prevent scorching.
  3. Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  4. Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  5. Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12–24 hours. Check lids for seal. They should not flex when center is pressed.
  6. Enjoy!

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