BBQ Sauce Do it Yourself

This recipe came about when I was having my Canning Diva's day. I had a ton of ketchup left over from the sauce we made for the standard baked beans we pressure canned. So I made my first BBQ sauce and it was so delicious. I have not bought any in months and have been using it for whatever recipe called out for it at the time. This recipe will make 10 pints or 6 half pints.

I have made some minor changes in the ingredients. The taste has a slight spice that is cut by the balance of the sugar and molasses. It is so good. Please go to the original website link on the bottom of this post to see the original ingredients and play with it. 

Delicious is all I can say. Hand me some bread so I can dip!


10-12 cups ketchup
6 tablespoons Toasted Sesame Oil
one/two large white onion chopped
4 garlic cloves finely chopped 
1 1/2 teaspoon kosher salt
1 1/2 teaspoon ground pepper
1 1/2 teaspoon of cayenne  powder 
4 cups of brown sugar
1/4 cup molasses
1 teaspoon dry mustard
5 tablespoons of Worcester sauce
2 tablespoon of liquid smoke
1 1/2 cups of Cider vinegar

* Cheyenne Powder is nothing but heat. If you want a different taste rather than just heat use jalapeno peppers. The tip is the amount of seeds makes the heat. The heat is in the seeds. The main differance linger in your mouth like Cheyenne Powder. 

Finely chop the onion. Heat the sesame oil in a large stock pot.

Fry the onion in the sesame oil until it is translucent.
Add your garlic and continue to simmer until it is golden brown and set aside.

Add this to your your ketchup and remaining ingredients in the large stock pot.

Let everything co-mingled in the stock pot and simmer for approximately 20 to 30 minutes. The longer you cook the better I think the tastes co-mingle.

I take a small bit of the sauce and just taste it naked then take a piece of homemade bread and run it through the sauce. Like I mentioned prior the longer it cooks the better it will taste. It will also gain even more flavor after it is water bathed and is allowed to take a nap!
Please taste your BBQ sauce prior to water bathing it. You may want to add an ingredient. Please remember you can always add stuff but you cannot remove. So use caution and your own taste buds. If an ingredient is not for you simply skip it! Easy!

* I let my BBQ sauce sit for a day and taste it the next day the flavor does enhance itself with time!
Fill your jar's 1/4 inch from the top of the jar. Then wipe the rims clean and cap them. Place them in the boiling Water Bath for 35 minutes for pints and 25 minutes for half pints.

The color is beautiful and the taste is amazing! 
To learn more about canning or preserving your own food please visit our Canarella Recipe Site  


Homemade Red Wine Vinegar

At least once a month I like to give you a DIY recipe to make and create your own foods. This is one of the easy let it sit because it really makes itself. I am going to post two recipes for you to make your own vinegar. The essential of any vinegar is the Mother of Vinegar.

"Mother of vinegar is a slime composed of yeast and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air."

You can buy Mother of Vinegar at any Preserving Supply Store. I have my favorite which up in Oaktown.  I am up there once a month to play Yaya with my little Bean.

You can also go to the store and buy Bragg's Apple Cider Vinegar it says on the label With the Mother. It is the slim on the bottom.

Let us get started. Grab your stuff which is not much here is the list of stuff.


Small Crock
Rubber Bands
Mother of Vinegar
Liqud Ethanol (Alcohol - Merlot makes great Balsamic) 

The ratio for vinegar is simple it is a 1 to 3. One part Mother and Three parts Alcohol.

So proportionally most vinegar's use identical portion's from one to another. So once you get started and get the results you want you can just copy your recipe with the appropriate Vinegar Mother and Alcohol (Ethanol).  I use a dark Merlot 2 Buck Chuck from Trader Joe's to be exact. I also picked up a small but mighty book that has several recipes I adore. 


Let us get started I took  an 8 oz jar of Red Wine Vinegar Mother. I put this into my vessel
and added one bottle of Merlot wine. This filled up my little crock just fine. I gave it a little stir. I then cover it with a double layer of cheese cloth then secured it with a rubber band. 

Make sure you keep your vessel in a cool dark place.

A few tips here.

  • A dark area is because to much light can slow and even stop the process.
  • The cheese cloth keep the air flow and keep out any fruit flies that may want to find a home.
  • I keep most all of my homemade recipes as simple as possible I find to many tools just get in the way.     

Alright-y you will let this sit for three weeks. Then bring it out and check if it is what you want. Take a small piece of white bread and put a few small drop on the bread and taste. The bread takes the harsh taste away letting you taste the flavor and avoid the acid or throat burn. It can happen if the acid is to high.

If it taste good then it is time to strain it. If you want a more pungent vinegar just put the cheese cloth back on and let it sit longer. Test it each week.

Once you have the taste you like it is time to strain. You can strain it using something as simple as a coffee filter, cheese cloth or paper towel. I have a strainer I use for my Pomegranate Jam. I left my vinegar to drain for a few hours in a strainer it is a longer process. I do not mind this because of the purity of the strain no cloudy stuff. And just a note do not smooch it. If you smooch it you will ruin your original mother and get cloudy. Nothing wrong with that but the mother is good forever when it comes to making more vinegar.

Once your vinegar has strained take the cheese cloth from the original jug and rubber band it back on the crock. Dump the mother and liquid onto that cheese cloth and then return it to the original jar with added liquid for your next vinegar.  You do not want to squeeze the mother.

I know looks disgusting but it is the mother and we must respect our mother's. I put my mother back into the original jar using a funnel add enough liquid from the batch I made to keep it happy. It is like a sourdough starter it is going to make you endless vinegar.

There you have it a beautiful Balsamic (red wine) Vinegar. I found that the Merlot makes the tastiest Balsamic Vinegar and it really brought my Strawberry Balsamic Jam up a notch.

I sure hope this help if you have any questions just leave a comment or email me at canarella@sbcglobal.net

I just ordered two new Vinegar Mother's to experiment with. I ordered a Cider Mother, Plain Vinegar Mother. I will be making the Champagne Vinegar and an Apple Cider Vinegar with those. I hope this has inspired you to take on another simple DIY project. Nice thing is this one you can make leave and go on with your business for a few weeks. Love that!

BBQ Sauce Do it Yourself