A Shelf-Stable Version of 57-Style Steak Sauce
If you love a good 57-style steak sauce and want to keep it on hand, this version is made specifically for that.
Unlike a small batch meant for the refrigerator, this recipe has been adjusted for safe water bath canning, so you can stock your pantry with a sauce that’s ready whenever you need it.
It has the same tangy, slightly sweet, and savory profile, with that warm spice in the background, just balanced in a way that makes it safe to preserve.
What Makes This Version Different
This isn’t just the small batch poured into jars.
For canning, a few things have to change:
The vinegar is increased for safe acidity
A small amount of water is added to keep the texture right
The sauce is kept smooth and pourable for proper heat penetration
Those adjustments make all the difference when it comes to safe, shelf-stable storage.
Canning Notes
This recipe is designed to be:
Smooth
Pourable
Properly acidified
Make sure to:
Use 5% acidity apple cider vinegar
Keep the sauce from becoming too thick
Blend it completely smooth before jarring
These steps ensure the sauce processes safely.
57-Style Steak Sauce (Canning Version)
Ingredients
- 2 cups tomato passata or tomato sauce
- 1/2 cup apple cider vinegar (5% acidity)
- 1/4 cup water
- 1/4 cup raisins, soaked and drained
- 3 tbsp molasses
- 3 tbsp Worcestershire sauce
- 3 tbsp tamari or soy sauce
- 1 tbsp Dijon mustard
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/4 tsp allspice
- 2 large pinches ground cardamom
- 1 tiny pinch ground cloves
- Pinch turmeric (optional, for color)
- 1 tsp kosher salt
Instructions
- Instructions1. Soak the raisins Place raisins in a bowl and cover with boiling water. Let sit 5–10 minutes, then drain well.2. Make the sauce In a saucepan, combine tomato sauce, apple cider vinegar, water, molasses, Worcestershire sauce, tamari, Dijon mustard, and the drained raisins. Stir to combine.3. Add seasonings Add all spices and salt. Stir well.4. Simmer Bring to a gentle simmer over medium heat, then reduce to low. Simmer 10–15 minutes, stirring occasionally. Keep the sauce smooth and pourable, not thick like ketchup.5. Blend Use an immersion blender and blend until completely smooth.6. Keep hot Return the sauce to a gentle simmer and keep it hot while preparing jars.—Water Bath Canning7. Prepare jars and canner Wash jars, lids, and bands in hot, soapy water. Keep jars hot until ready to fill (in hot water or dishwasher). Fill your water bath canner and begin heating the water.8. Fill jars Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles by running a utensil around the inside. Wipe rims clean. Place lids on and screw bands on fingertip tight.9. Process Place jars into the canner using a jar lifter. Make sure water covers jars by 1–2 inches. Cover with lid and bring to a full rolling boil. Once boiling, start your timer for 15 minutes.10. Rest Turn off heat, remove the lid, and let jars sit in the hot water for 5 minutes.11. Cool Carefully remove jars and place on a towel. Do not tilt jars or tighten bands. Let sit undisturbed for 12–24 hours.12. Check seals Remove the bands and press the center of each lid. If it does not move, it is sealed. If it pops up and down, it did not seal. You can also gently lift the jar by the lid to confirm the seal.13. Store Wipe jars clean if needed, label with name and date, and store in a cool, dark place.Note: Any unsealed jars should be refrigerated and used within 1–2 weeks.