Have you ever wondered if it’s possible to pressure can your own BBQ sauce? The answer is yes, you can!

Pressure canning is a popular method of preserving food that involves processing it in a sealed container at a high temperature. This method is commonly used for preserving low-acid foods like vegetables, meats, and sauces.

But before we dive into the details of how to pressure can BBQ sauce, let’s talk about why you might want to do it. For one, homemade BBQ sauce is often much tastier than store-bought varieties. Plus, making your own means you can control the ingredients and ensure that your sauce is free from any unwanted additives or preservatives.

Now let’s get into the nitty-gritty of how to pressure can BBQ sauce. First and foremost, it’s important to use a recipe that has been tested for safety.

You don’t want to take any chances with foodborne illness! The National Center for Home Food Preservation has several tested recipes for BBQ sauce that you can use as a starting point.

Once you have your recipe, you’ll need to gather some equipment. You’ll need a pressure canner (not just a water bath canner), jars with lids and bands, a jar lifter, and a funnel. It’s also important to have clean towels and a clean workspace.

Next, prepare your BBQ sauce according to the recipe instructions. Once it’s ready, carefully ladle it into each jar using the funnel. Leave about 1/2 inch of headspace at the top of each jar.

After filling the jars with sauce, use a clean towel to wipe off any excess on the rims before placing lids on them tightly. Screw bands onto jars finger-tight then place them in your pressure canner with enough water covering them by at least 1 inch above their tops.

Follow your pressure canner’s instructions for processing time and pressure requirements based on factors such as your elevation and jar size. Once the processing time is up, turn off the heat and let the pressure canner cool down for a few minutes before removing the jars with a jar lifter.

Let the jars cool at room temperature for 12-24 hours before checking to make sure they have sealed properly. If any of the lids have not sealed properly, you can either reprocess them or store them in the fridge and use them within a few days.

In conclusion, pressure canning your own BBQ sauce is not only possible but can be a fun and rewarding project. Just make sure to use a tested recipe, gather all necessary equipment and follow proper safety procedures during the process. And remember, always label your jars with the date and contents!