Need a new favorite BBQ sauce recipe? Look no further!

Paw paw by water bbq sauce from all new ball book of home canning and preservingNeed a new favorite BBQ sauce recipe? Look no further!


Aside from Ketchup, BBQ Sauce and A1 are the two other staple condiments that would cause my family to revolt if we ever ran out.. Ok, I lied, Taco Sauce is also necessary for Taco Tuesday.  There would be serious problems if I ever ran out of Ketchup, BBQ Sauce, A1 and Taco Sauce.  🤣

Luckily, I have a few trusted recipes that everyone loves, that I can whip up easily, but also scale to make a large batch to always have on the shelf.  This is one of our favorite home made BBQ sauces.  (I'm still working on finding a homemade ketchup recipe similar to HEINZ- let me know if you have one.  My family is loyal to HEINZ ketchup 🤣)

Paw Paw's Bywater BBQ sauce is sweet, spicy, and tangy in all the ways you want BBQ sauce to be.  You can mix up the hot sauce base and make your own, or substitute a common brand like tabasco if you want.  It is super flexible as long as you keep the proportions correct.  

You do not need to know how to water bath can to make this recipe, but if you do know how to preserve, you can make the batch and preserve it in pint jars.  It should yield about 6 jars- but you may get a little more or less.

If you are making this recipe to store in the refrigerator, I would suggest cutting quantities in half, and you can stop after "ladle into jars leaving 1/2 inch headspace".  Jars should keep ok in the fridge for a few weeks, especially if you sanitized jars beforehand.  


If you water bath process this recipe, jars will store on the shelf in a cool dark room for 12+ months.


I'd love to know if you give this recipe a try!




Sweet, Spicy, and Tangy BBQ Sauce

2-1/2 cups firmly packed light brown sugar (you can use dark brown if that is all you have, or even a mix)

3 tablespoons kosher salt

3 tablespoons garlic powder

3 tablespoons onion powder

3 tablespoons dry mustard

1 tablespoon black pepper

2 teaspoons paprika

2 teaspoons ground red pepper

1/2 teaspoon chili powder

8 cups ketchup

2 cups water

1/1-4 cups apple cider vinegar (5% acidity)

3/4 cup apple cider

1/3 cup honey

1/4 cup Creole mustard or Dijon mustard

2-1/2 tablespoons Worcestershire sauce

2 tablespoons bottled lemon juice

1 tablespoon Fiery Fermented Hot Sauce (another recipe in this Ball book – I used Tabasco sauce)


Stir together first 9 ingredients in a 6-quart stainless steel or enameled Dutch oven. Add ketchup and remaining ingredients, stirring until blended.

Bring to a boil. Reduce heat to medium and simmer uncovered for 20 minutes or until sauce is slightly thickened, stirring often.

Ladle hot sauce into a hot jar, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust until fingertip tight. Place jar into boiling water canner. Repeat until all jars are filled.

Process jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for 5 minutes. Remove jars and cool.

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