My son and I just made this wonderful barbecue sauce...It is Delicious Thank you for your inspirational videos. This was our first try, it will not be our last.
Looks so good. It's been year since I've made homemade sauce. I added a small amount of dry mustard and fresh greater nutmeg for that little something people tasted. My brother-in-law who cooked for restaurants taught me that,my he rest in piece.
Linda, I'm making this RIGHT NOW and Oh My Goodness!!!! Its amazing!!!!! Who says you can't can more?!?! I think Im going to make another batch tomorrow! This wont last through the summer!!!
Oh man, this looks so good. I usually do "small batch" canning, since it's only me, here...but I can see doing a couple of jars to keep in the fridge....Thumbs Up!
I got my All-American canner on Thursday! I ended up buying the 21.5 quart one - it's so big and beautiful...I can't wait to start using it! Thanks for being my inspiration!
I am just starting to learn to can. I've canned one batch of jelly so far. I was a lot of fun. I'm still nervous that I'm not going to do something right. I don't want to make anyone sick. I want to try this recipe when I get a little more comfy with the canner. Also, with my small garden, I didn't want to have anything go to waste this year like it did last year. Thank you so much for this video and recipe.
I am pretty new to the Pantry and canning and I have to say Linda, I love watching you. Your programs are so helpful. I would love it if you would add the ingredient's and their measurements though. Sometimes I can't write them fast enough. Keep up all the great things I love them all. I am going to attempt the Sweet and Spicy BBQ sauce today.
I will certainly try this recipe as we are out of bbq sauce. I saw you grab a paper towel to clean your jar and thought I might share my tip. I have a plastic container with paper napkins which have been folded for when I do canning. I use one napkin per jar and it makes my life so much easier having my canning station all organised. Just thought I would share, and I hope I did not offend as I know how organised you are by keeping all your canning goodies together.
Long time watcher first time commenter. Just wanted to say thanks for another amazing video. I like to try my hand at dehydrating and canning every so often and it is always great to use your videos as guides. Wish it was easier to find the equipment where I am but i make do :) keep up the amazing work.
Canned mushrooms yesterday and pineapple today. And it is all your fault. ;) You should put a disclaimer at the beginning of your canning videos warning people up front that canning is addictive.
+Vicky Crowley (azsysadmin) Very addictive I have been off of my feet due to an amputation and Linda's videos have been keeping my canning addiction at bay for the moment lol don't know for how long though :)
Oh my that looks so good! I made your apple bbq sauce last fall and it was wonderful! I think I will give this one a try as well! I agree with you that it is hard to stop when you get in canning mode! I was so happy to see a canning video, I missed them!
Linda, I made this recipe, tweaked a little, I added more sugar and some ground mustard, and because I had a can of vegetable juice I used that instead of tomato juice. I also started off with my own homemade canned ketchup. I added the citric acid to my pints...and processed in water bath for 20 minutes...I was wondering if I did enough to ensure a safely canned BBQ sauce ...(botulism etc....) By the way the leftover tasted wonderful!!!
Thanks Linda for this great BBQ sauce recipe. You have such wonderful videos and I have been watching you for some time now. You explain everything so well and great tips too like the curvy knife… I have to make this and will gift them to my kids for sure!!
Ms. Linda, I have a couple of questions if you have time. My daughter and I are just getting into canning as a father/daughter hobby that will result is us being able to give great Christmas gifts and pass on the knowledge of canning (and being conscious of what we're actually eating) to the next generation, or so I hope--my daughter loved our first experience, so I am hopeful for many, many more experiences in the future. as beginners, we've started off with water bath canning. Yesterday she and I canned a bourbon and peach BBQ sauce in a water bath canner. Once the sauce boiled down to the consistency we wanted, we began the canning process. We were canning in pint jars. Our water bath pot only held about eight or nine jars (I really don't remember), and I wound up with 15 pints at the end of the process. That meant that while the first batch of jars were being brought up to a boil and then boiling in the water bath, the rest of the time was spent filling the second batch of jars, which didn't take very long. During the wait time while the first batch was boiling, and the second batch had been put in jars with lids and rings (finger tight), the second batch started cooling enough that the lids started inverting, they were drawing a vacuum. Of course once the first batch came out of the water bath we allowed the water to cool for a bit, removed the first batch to a towel on the kitchen table, then put the second batch in the water bath and boiled them for the appropriate amount of time at my altitude (We actually had to leave for a bit so we wound up boiling them about 15 minutes longer than the 20 minutes we were supposed to but I didn't figure that would hurt anything since I saw a wide variation in boiling times on the internet and my minimum was the NCHFP standard for our elevation). One question is, when we're making a batch of stuff to can in a water bath that is going to take multiple batches to do, what do I do with the rest of the stuff I still need to can? Should I keep in in the sauce pan boiling (risking reducing it too much)? Or should I go ahead and put it into the jars and just let them sit, waiting on their turn in the water bath? Our second question: What is the best way to test ph to see if what I'm canning is safe for water bath canning or if it needs to wait until I can afford to buy a pressure canner? Thank you so much for your time and your videos!!! You are really helping me spread the knowledge and benefits of canning to my children. We worked on this project from about 10:30 am until about 9:30 pm; during the entire process and even after we were done my daughter told me how much fun she was having. As a single dad I LOVE finding something my kids and I can do together that they enjoy!!! Thank you SO MUCH for sharing your knowledge!!!
Yummy looks good..I have my mother in laws recipe, that is fantastic...I'm planning on making it real soon. Ty for video. It has inspired me to make some. Lol.
Great Video. Thank you. Just a tip: Dip the bottom of the ladle back into the sauce so that just the bottom of the ladle is wetted and it won't drip when transferring to the jars. I learned this trick from Daddy Jack.
All I have is a pressure canner. How long would I need to pressure can BBQ sauce? Mine has brown sugar and 2 tbs of lemon juice per 1.5 pint. I'm a bit over 1400 ft above sea level and will use 10 pounds.
Nice bbq sauce recipe. I've found tomato based bbq sauces are ketchup based or tomato paste based. Personally, I find the ketchup flavor always dominates even when using a small amount. But sometimes that's what you're after. I enjoy the tomato paste, it tastes cleaner and fresher somehow. Plus I control all the ingredients. Looking forward to other sauce or pickle recipes that you have.
Any way I can get a recipe to make a single batch for myself? It's only myself and my 2 year old, but if the sauce is as amazing as it looks then I think I might pick up canning to make a bunch of this.
I have been making my own bar b que sauce since the 90's but I never thought to can it before. I started making it because my husband and I would like one but the kids would say it was too hot and the ones they liked were just blah. Over the years I have changed it by using different vinegars and different sweeteners. I might have to try yours. I don't use wine, is there a replacement for it in this recipe?
You measure the way I measure for bbq sauce! Love this recipe. New subbie...but I would sub all over again after this one! lol. Saw you while watching Heather & Big Family Homestead. :)
Linda hey ok so instead of me finding a tutorial on canning. what are the differences between pressure canning and water bath canning. I do know that pressure canning is at a higher temp.
This sauce looks really good. I'll have to try it. I'm going to scale down the recipe though, that's a huge batch. Like your videos. For the most part(there's been a few things I don't agree with. We all have our opinions. Yet facts are facts too) a wealth of information when it comes to canning. Love the video on canning browned ground beef with no liquid added, I've had canned burger with liquid added and it was kinda nasty, very mushy. Love this idea, great for camping and deer camp, makes meals and clean up easy. But in this video you state you use the apple cider vinegar with the mother in it for the health benefits. It doesn't matter because once you cook and can it you've killed it. This is where facts are facts comes in. Once you process it you've sterilized it and killed it. Just the same as making a good healthy homemade sauerkraut. It's full of healthy probiotics fresh out of the crock or jar if you make small batches. But once you can and process it all those healthy probiotic benefits are gone because you've killed them during the processing. I personally keep small batches of kraut going constantly to always have that good healthy fresh(mine ferments for 2-3 weeks before I even think about eating any) kraut full of the healthy probiotics. And this way I always have 1-2 quarts of kraut in my fridge. This also means I have 1/4 cup of a good starter to add to my next batch.
Do you have a recipe to put in the description? Too time consuming...first to watch to see if it’s the kind of recipe I would want to try, then again to write down the ingredients. Moving the video forward etc. to try to save time. For recipe videos a written recipe is the way to go, IMHO.
I watch different people canning, but your my favorite. Thank you.
My son and I just made this wonderful barbecue sauce...It is Delicious
Thank you for your inspirational videos.
This was our first try, it will not be our last.
WOW, looks great Linda....Your right it would make a nice gift! Nothing like home made!
+Cheryl K (CherylsHomeCooking) Cheryl I've already given three doors away and it just feels good to share homemade goodies
+Cheryl K (CherylsHomeCooking) Cheryl I've already given three doors away and it just feels good to share homemade goodies
Looks so good. It's been year since I've made homemade sauce. I added a small amount of dry mustard and fresh greater nutmeg for that little something people tasted.
My brother-in-law who cooked for restaurants taught me that,my he rest in piece.
Linda, I'm making this RIGHT NOW and Oh My Goodness!!!! Its amazing!!!!! Who says you can't can more?!?! I think Im going to make another batch tomorrow! This wont last through the summer!!!
+teemee234 Mine is going fast too :)
Oh man, this looks so good. I usually do "small batch" canning, since it's only me, here...but I can see doing a couple of jars to keep in the fridge....Thumbs Up!
I got my All-American canner on Thursday! I ended up buying the 21.5 quart one - it's so big and beautiful...I can't wait to start using it! Thanks for being my inspiration!
warning that canner is very addictive lol
I am just starting to learn to can. I've canned one batch of jelly so far. I was a lot of fun. I'm still nervous that I'm not going to do something right. I don't want to make anyone sick. I want to try this recipe when I get a little more comfy with the canner. Also, with my small garden, I didn't want to have anything go to waste this year like it did last year. Thank you so much for this video and recipe.
get yourself a ball blue book and follow
I did
I am pretty new to the Pantry and canning and I have to say Linda, I love watching you. Your programs are so helpful. I would love it if you would add the ingredient's and their measurements though. Sometimes I can't write them fast enough. Keep up all the great things I love them all. I am going to attempt the Sweet and Spicy BBQ sauce today.
That looks great, Linda! I can watch canning vids 24/7, so keep 'em coming.
me too when I've been doing it for years I love caning videos
Thank you for sharing.. I never made my own BBQ sauce and now I can't wait to make it..
I will certainly try this recipe as we are out of bbq sauce. I saw you grab a paper towel to clean your jar and thought I might share my tip. I have a plastic container with paper napkins which have been folded for when I do canning. I use one napkin per jar and it makes my life so much easier having my canning station all organised. Just thought I would share, and I hope I did not offend as I know how organised you are by keeping all your canning goodies together.
Long time watcher first time commenter. Just wanted to say thanks for another amazing video. I like to try my hand at dehydrating and canning every so often and it is always great to use your videos as guides. Wish it was easier to find the equipment where I am but i make do :) keep up the amazing work.
That sauce looks like it taste great! Well done Linda!
+Aim'em and Claim'em Smokers :)
Canned mushrooms yesterday and pineapple today. And it is all your fault. ;) You should put a disclaimer at the beginning of your canning videos warning people up front that canning is addictive.
Lol
+Vicky Crowley (azsysadmin) Very addictive I have been off of my feet due to an amputation and Linda's videos have been keeping my canning addiction at bay for the moment lol don't know for how long though :)
Looks delicious. I wish you would post your recipes.
I give it to you in the video
@@LindasPantry I was actually going to comment the same thing. ❤️ I watched it all - but it would be cool to see it linked below!
Oh my that looks so good! I made your apple bbq sauce last fall and it was wonderful! I think I will give this one a try as well! I agree with you that it is hard to stop when you get in canning mode! I was so happy to see a canning video, I missed them!
+vickie Yaroch You will love this one as well happy canning :)
Linda, I made this recipe, tweaked a little, I added more sugar and some ground mustard, and because I had a can of vegetable juice I used that instead of tomato juice. I also started off with my own homemade canned ketchup. I added the citric acid to my pints...and processed in water bath for 20 minutes...I was wondering if I did enough to ensure a safely canned BBQ sauce ...(botulism etc....) By the way the leftover tasted wonderful!!!
So excited for more puppies! Your videos inspire me. Keep doing what your doing! Your are wonderful. 😁
I am trying this this summer! Thank you.
Thank you Linda😇 love all your videos!!!
+Sue Cap Thank you so much!
Thanks Linda for this great BBQ sauce recipe. You have such wonderful videos and I have been watching you for some time now. You explain everything so well and great tips too like the curvy knife…
I have to make this and will gift them to my kids for sure!!
Thank you for this video. You are just a delight!
You can put the tomato juice in the ketchup container, put on the lid, and give it a shake. It will mix together, and you loose less product.
you are absolutely right
thank you for another great video and instructions. I look forward to seeing more, please keep em coming.
I always make Ina Gartens BBQ sauce, but I'll have to give yours a try! I'm always happy to try new recipes! Thank you for sharing.x
I love your canning videos.
Ms. Linda,
I have a couple of questions if you have time.
My daughter and I are just getting into canning as a father/daughter hobby that will result is us being able to give great Christmas gifts and pass on the knowledge of canning (and being conscious of what we're actually eating) to the next generation, or so I hope--my daughter loved our first experience, so I am hopeful for many, many more experiences in the future. as beginners, we've started off with water bath canning.
Yesterday she and I canned a bourbon and peach BBQ sauce in a water bath canner. Once the sauce boiled down to the consistency we wanted, we began the canning process. We were canning in pint jars. Our water bath pot only held about eight or nine jars (I really don't remember), and I wound up with 15 pints at the end of the process. That meant that while the first batch of jars were being brought up to a boil and then boiling in the water bath, the rest of the time was spent filling the second batch of jars, which didn't take very long. During the wait time while the first batch was boiling, and the second batch had been put in jars with lids and rings (finger tight), the second batch started cooling enough that the lids started inverting, they were drawing a vacuum. Of course once the first batch came out of the water bath we allowed the water to cool for a bit, removed the first batch to a towel on the kitchen table, then put the second batch in the water bath and boiled them for the appropriate amount of time at my altitude (We actually had to leave for a bit so we wound up boiling them about 15 minutes longer than the 20 minutes we were supposed to but I didn't figure that would hurt anything since I saw a wide variation in boiling times on the internet and my minimum was the NCHFP standard for our elevation).
One question is, when we're making a batch of stuff to can in a water bath that is going to take multiple batches to do, what do I do with the rest of the stuff I still need to can? Should I keep in in the sauce pan boiling (risking reducing it too much)? Or should I go ahead and put it into the jars and just let them sit, waiting on their turn in the water bath?
Our second question: What is the best way to test ph to see if what I'm canning is safe for water bath canning or if it needs to wait until I can afford to buy a pressure canner?
Thank you so much for your time and your videos!!! You are really helping me spread the knowledge and benefits of canning to my children. We worked on this project from about 10:30 am until about 9:30 pm; during the entire process and even after we were done my daughter told me how much fun she was having. As a single dad I LOVE finding something my kids and I can do together that they enjoy!!!
Thank you SO MUCH for sharing your knowledge!!!
That is awsome. I hope you and your daughter made some good memories.
I love your canning videos!
Yummy looks good..I have my mother in laws recipe, that is fantastic...I'm planning on making it real soon. Ty for video. It has inspired me to make some. Lol.
+Estelle Butler :)
Great Video. Thank you. Just a tip: Dip the bottom of the ladle back into the sauce so that just the bottom of the ladle is wetted and it won't drip when transferring to the jars. I learned this trick from Daddy Jack.
Great ideas . Love what you do.
Awesome looking BBQ sauce Linda, I like it a little on the thin side too.
+Tom's Test Kitchen yep I like more of a finishing sauce. Thank you Tom :)
Oh boy that BBQ sauce looks really delicious. So yum
Thank you so much! it is amazing
Your BBQ sauce does look delicious! I have frequently given homemade sauces as Christmas gifts. :-) Thanks for sharing your recipe and techniques.
Awesome Presentation.
I made some homemade BBQ sauce two days ago, and it was Super Delicious.
How do you preserve sauces with butter in them to sell? Thanks 😊
Have to be honest Linda, so glad to see a more "normal" video from you. Love the canning vids!
not sure what you mean about normal ;)
Don't miss understand me Linda. I love your videos so feel ripped off if they are too short. That's all.
Looks amazing!! Thank you!
love home canning, your sauce looks great
Thank you so much!
Hi Ms. Linda can I ask some question?
how long can it be preserved by that process? i hope you can answer this.. thank you so much
looks awesome. I love open pit thick and tangy sauce. do you have a recipe you could do vid on? thanks
We aren't wine drinkers and don't keep it around the house. What could I use instead? Beef broth?
+Jenna Lee Water
nice share was just thinking of this the other day when made ribs!
Love your canning videos Linda! Garden season is around the corner and I'm counting on you!
How timely! we were just given a smoker. now to start making your sauce recipe ;)
Sweet
All I have is a pressure canner. How long would I need to pressure can BBQ sauce? Mine has brown sugar and 2 tbs of lemon juice per 1.5 pint. I'm a bit over 1400 ft above sea level and will use 10 pounds.
Have I got this right if you pressure can you don't need the citric acid but how long do you process it for pints. Liz
+Little Urban Homestead 25 minutes
Nice bbq sauce recipe. I've found tomato based bbq sauces are ketchup based or tomato paste based. Personally, I find the ketchup flavor always dominates even when using a small amount. But sometimes that's what you're after. I enjoy the tomato paste, it tastes cleaner and fresher somehow. Plus I control all the ingredients. Looking forward to other sauce or pickle recipes that you have.
Your BBQ sauce looks great :-)
Gotta try this bbq sauce recipe out on some ribs
I am making this now but there is a bit too much vinegar. Need to adjust but soooo tasty. You inspire me every time I watch. Thank you.
Awesome
can you pressure can this or does it have to be water bath?
Any way I can get a recipe to make a single batch for myself? It's only myself and my 2 year old, but if the sauce is as amazing as it looks then I think I might pick up canning to make a bunch of this.
I have been making my own bar b que sauce since the 90's but I never thought to can it before. I started making it because my husband and I would like one but the kids would say it was too hot and the ones they liked were just blah. Over the years I have changed it by using different vinegars and different sweeteners. I might have to try yours. I don't use wine, is there a replacement for it in this recipe?
+Melinda Banning Just leave it out :)
You measure the way I measure for bbq sauce! Love this recipe. New subbie...but I would sub all over again after this one! lol. Saw you while watching Heather & Big Family Homestead. :)
hey Linda. I don't have any audio coming from the right side on this video.. unfortunately my headset is broken and only the right side works
I have the same problem 😒
same 😐
I replacing half of the tomato juice with root beer and used white wine instead.
Great recipe! Thanks!!
I need the recipe for this. Where can I find it pls
Yer just too good to be true....can't take my eyes off of your jars ...hahaha , Yer awesome sistah
+Booger500us Awe thank you:)
Hi I thought if there were onions or non acid foods in it you had to pressure can?
it is my first time of making BBQ sauce need to no what small amount ingredients is. thk you
How keep it long for shelf life?
Linda hey ok so instead of me finding a tutorial on canning. what are the differences between pressure canning and water bath canning. I do know that pressure canning is at a higher temp.
Linda where do you get your big pots, and the black pepper? Love watching your video's Thanks, Linda Bell
+Melinda Bell amzn.to/1QWJtDN
Thank you :)
hey linda did u leave the seeds in the jalapeno
I will be stealing your recipe that looks amazing
Thank you so much! Please do :)
Hi Linda! Do you know how to can homemade steak sauce, similar to A-1?
How long to pressure can?
I’m going to make this, but noticed you water bathed the jars, right?
Hi! How do you make this recipe with just homemade Tomato sauce and not ketchup?
Yummmm Yummmm!!!!
+elrabbitsbbq thank you Manuel it was really delicious
1/4 of a tsp for pints and 1/2 tsp for quarts of citric acid.🙂
Sorry, what was before liquid smoke?
haha you should sell those like golds! BTW can you make more video recipe for quinoa? :)
ill like to buy some
I have never been able to find liquid smoke in Australia... shame I see lots of cooking calls for it
ebay
where do you get liquid smoke from?
Katrina Luxford , my Walmart sells regular and hickory but not Apple. Amozon does not have as of 5/7/17
Lexi 777 we don't have Walmart here in Australia.
This sauce looks really good. I'll have to try it. I'm going to scale down the recipe though, that's a huge batch. Like your videos. For the most part(there's been a few things I don't agree with. We all have our opinions. Yet facts are facts too) a wealth of information when it comes to canning. Love the video on canning browned ground beef with no liquid added, I've had canned burger with liquid added and it was kinda nasty, very mushy. Love this idea, great for camping and deer camp, makes meals and clean up easy. But in this video you state you use the apple cider vinegar with the mother in it for the health benefits. It doesn't matter because once you cook and can it you've killed it. This is where facts are facts comes in. Once you process it you've sterilized it and killed it. Just the same as making a good healthy homemade sauerkraut. It's full of healthy probiotics fresh out of the crock or jar if you make small batches. But once you can and process it all those healthy probiotic benefits are gone because you've killed them during the processing. I personally keep small batches of kraut going constantly to always have that good healthy fresh(mine ferments for 2-3 weeks before I even think about eating any) kraut full of the healthy probiotics. And this way I always have 1-2 quarts of kraut in my fridge. This also means I have 1/4 cup of a good starter to add to my next batch.
Oh - I meant to add I shared your video link on my Pinterest account too.
Thank you so much!
Hé! Coup de sifflet! Jiess loves your recipes! So does lizardsss ! Well b-bye! I gotta go talk to a waf pootoot
❤
use your juice to rinse out your catsup jug
Wish you would have posted the recipe the video would not play for some reason. It's the only video that won't play. Not sure why
+Angela Zeigler TH-cam is wonky right now I would try again later :)
Best Canneron on the market?
Very nice it would be nice to have your recipe below but I guess you can go back and write everything down thanks again
Where's the audio?
Has a link to amazon for a pressure caner,but uses a water bath....OK.
Fruity sauce
I wouldn't give out my personal info like your home address. They got nuts out there Linda...
it's a possibility box :)
+Linda's Pantry lol possibility box? Ahh post office duhhhhhhhh zooooooooooooom right over my head...
Linda, I like you. Judy
Do you have a recipe to put in the description? Too time consuming...first to watch to see if it’s the kind of recipe I would want to try, then again to write down the ingredients. Moving the video forward etc. to try to save time. For recipe videos a written recipe is the way to go, IMHO.