57-Style Steak Sauce (Canning Version)
A tangy, slightly sweet steak sauce with warm spice and deep flavor, specifically formulated for safe water bath canning. This version has a smooth, pourable consistency and a slightly brighter profile, making it perfect for preserving and stocking your pantry.
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.
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