BBQ Sauce
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@DennyO 46 OZ
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3 - 46 oz cans or a total of 46 oz, just to clarify? tyia
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@dennyo 3 - 46 OZ Cans .it will yeild about 6-1/2 quarts of sauce.sorry about late reply but for some reason i couldnt reply on friday.Tried several times
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@dennyo 3 - 46 OZ Cans .it will yeild about 6-1/2 quarts of sauce.sorry about late reply but for some reason i couldnt reply on friday.Tried several times
RON PARRISH I see now what happened! I made a batch my self this weekend and did some baby backs!Good stuff
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I could not do anything on here over the weekend as well! Appears to be fine now.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo Yep, part of the rollout of new websites jitters. The backend at times does have issues that cannot be planned no matter how well “the plan” was designed. They’ll get it. Been there, done that in many previous lives.
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3 cans tomato juice
2 12oz cans tomato paste
2 large onions chopped
3 tbs cummin
1 tbs paprica
1 tbs chili powder
2 tbs garlic powder
1 tbs salt
2 cups cider vinegar
1 tbs ginger
1 tbs cinnamon
2 tbs oregano
1 tbs nutmeg
1 tbs basil
1/2 cup texas pete hot sauce
8 oz corn syrup
12 oz maple syrup
2 cups brown sugarmix all ingredients except syrup and brown sugar
I simmer and reduce this down until its the thickness you like.thinner works well for mop sauce.When it is thickness desired I add sugar and syrup.I then put in hot jars ,put lids on and process in boiling water bath for 10 minutes.
If I am making it into a wing sauce I add 3 dried ghost peppers,4 dried habenaro peppers and 6 dried serrano peppers.adjust that to your taste.crush them and add to pot while it is simmering. I usually reduce it down a little thicker for wing sauce and process it the sameRON PARRISH - thanks for that recipe. I made nearly 14 pints of your bbq sauce today. Also my first attempt at canning. When it cools off, I’m gonna label it RP BBQ in your honor.
“Never eat more than you can lift.”
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3 cans tomato juice
2 12oz cans tomato paste
2 large onions chopped
3 tbs cummin
1 tbs paprica
1 tbs chili powder
2 tbs garlic powder
1 tbs salt
2 cups cider vinegar
1 tbs ginger
1 tbs cinnamon
2 tbs oregano
1 tbs nutmeg
1 tbs basil
1/2 cup texas pete hot sauce
8 oz corn syrup
12 oz maple syrup
2 cups brown sugarmix all ingredients except syrup and brown sugar
I simmer and reduce this down until its the thickness you like.thinner works well for mop sauce.When it is thickness desired I add sugar and syrup.I then put in hot jars ,put lids on and process in boiling water bath for 10 minutes.
If I am making it into a wing sauce I add 3 dried ghost peppers,4 dried habenaro peppers and 6 dried serrano peppers.adjust that to your taste.crush them and add to pot while it is simmering. I usually reduce it down a little thicker for wing sauce and process it the sameRON PARRISH Thanks for sharing your recipe.
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RON PARRISH - thanks for that recipe. I made nearly 14 pints of your bbq sauce today. Also my first attempt at canning. When it cools off, I’m gonna label it RP BBQ in your honor.
Jonesy looks like you did a great job
congrats to you. -
RON PARRISH - thanks for that recipe. I made nearly 14 pints of your bbq sauce today. Also my first attempt at canning. When it cools off, I’m gonna label it RP BBQ in your honor.
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RON PARRISH - thanks for that recipe. I made nearly 14 pints of your bbq sauce today. Also my first attempt at canning. When it cools off, I’m gonna label it RP BBQ in your honor.
Jonesy I hope you enjoy it! Any suggestions to make it better are always welcome!
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3 cans tomato juice
2 12oz cans tomato paste
2 large onions chopped
3 tbs cummin
1 tbs paprica
1 tbs chili powder
2 tbs garlic powder
1 tbs salt
2 cups cider vinegar
1 tbs ginger
1 tbs cinnamon
2 tbs oregano
1 tbs nutmeg
1 tbs basil
1/2 cup texas pete hot sauce
8 oz corn syrup
12 oz maple syrup
2 cups brown sugarmix all ingredients except syrup and brown sugar
I simmer and reduce this down until its the thickness you like.thinner works well for mop sauce.When it is thickness desired I add sugar and syrup.I then put in hot jars ,put lids on and process in boiling water bath for 10 minutes.
If I am making it into a wing sauce I add 3 dried ghost peppers,4 dried habenaro peppers and 6 dried serrano peppers.adjust that to your taste.crush them and add to pot while it is simmering. I usually reduce it down a little thicker for wing sauce and process it the sameRON PARRISH this is a good looking recipe! I might have to do this as long as I can find some canning lids. They have been a little scarce around here.
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RON PARRISH this is a good looking recipe! I might have to do this as long as I can find some canning lids. They have been a little scarce around here.
ND Mike Iuse it all the time. You can simmer and reduce it down to the thickness you want. Amazon has all kinds of lids but pricy!
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ND Mike Iuse it all the time. You can simmer and reduce it down to the thickness you want. Amazon has all kinds of lids but pricy!
RON PARRISH yeah I dont want to pay that for them. The Ace Hardware here limits the amount of lids to two packs per person.
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RON PARRISH yeah I dont want to pay that for them. The Ace Hardware here limits the amount of lids to two packs per person.
ND Mike They were doing that here too. My wife and daughters were going there all on the same day. None of them do any canning! So I have a small supply LOL!
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Any substitute for the maple syrup? I really don’t like maple flavor on anything but pancakes.
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Any substitute for the maple syrup? I really don’t like maple flavor on anything but pancakes.
Grimpuppy I make my own Q sauces and you could use either honey or molasses to replace it. It all according to the flavor profile your after.
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I like that idea!
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That recipe sounds really good and easily made spicy or milder without troubles.
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