• 1. Prepare your canner and jars

  Fill your water bath canner with enough water to cover the jars by 1–2 inches. Begin heating the water while you make the sauce.

  Wash jars, lids, and bands with hot soapy water.

  Keep jars hot until ready to fill. This can be done in hot water, a warm dishwasher, or a low oven if preferred.

  2. Make the BBQ sauce

  In a large heavy-bottomed pot or Dutch oven, add:

  Whisk thoroughly until completely smooth and combined.

  3. Simmer the sauce

  Place the pot over medium-low heat.

  Bring the sauce to a gentle simmer, stirring frequently to prevent scorching.

  Simmer uncovered for 20–30 minutes, stirring occasionally.

  The sauce should lightly coat the back of a spoon but still pour easily.

  Start with 4 tablespoons chili powder, then taste after simmering. Add more if desired.

  Remember the flavor will continue developing in the jar.

  4. Prepare to fill jars

  Place a clean towel on the counter.

  Remove hot jars one at a time.

  Using a jar funnel, ladle hot sauce into jars leaving:

  ½ inch headspace

  This is about the middle of the threaded section on most mason jars.

  Run a bubble remover, chopstick, or plastic utensil around the inside of the jar to remove trapped air bubbles.

  Recheck headspace and add more sauce if needed.

  Wipe jar rims thoroughly with a damp cloth.

  Apply lids and screw bands on finger-tight.

  5. Water bath process

  Place filled jars into the hot canner.

  Make sure water covers jars by at least 1 inch.

  Bring water to a full rolling boil.

  Once boiling begins, start timing:

  6. Cool jars

  Turn off heat.

  Remove canner lid.

  Let jars sit in the canner for 5 minutes before removing.

  Transfer jars to a towel-lined counter.

  Allow jars to cool undisturbed for 12–24 hours.

  Do not tighten bands, press lids, or move jars while cooling.

  Step 7. Check seals and store

  Remove bands.

  Check seals.

  Label and date jars.

  Store sealed jars in a cool, dark place for up to 1 year.

  Refrigerate after opening.

Notes

• This sauce thickens as it cools.

  For more heat, add additional chili powder after tasting.

  Great for ribs, pulled pork, chicken, burgers, meatloaf, and baked beans.

  Flavor improves after a few weeks in the jar.