CANNING: Almost Sweet Baby Ray’s BBQ Sauce (VIDEO & RECIPE)

 

 

Almost Sweet Baby Ray's BBQ Sauce (for CANNING)
Yields 5
A delicious play on the famous Sweet Baby Ray's BBQ Sauce.
Write a review
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
1003 calories
256 g
0 g
1 g
4 g
0 g
525 g
2299 g
228 g
0 g
0 g
Nutrition Facts
Serving Size
525g
Yields
5
Amount Per Serving
Calories 1003
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2299mg
96%
Total Carbohydrates 256g
85%
Dietary Fiber 2g
7%
Sugars 228g
Protein 4g
Vitamin A
56%
Vitamin C
48%
Calcium
37%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups Ketchup
  2. 3 cups Brown Sugar
  3. 1 1/2 cups Molasses
  4. 1 cup Apple Cider Vinegar OR Pineapple Juice
  5. 3/4 cups Water
  6. 3 Tbls Worcestershire Sauce
  7. 4 Tbls Ground Mustard
  8. 3 Tbls Smoked Paprika
  9. 2 tsp Granulated Garlic OR Garlic Powder
  10. 2 tsp Chili Powder OR Cayenne Pepper (if you like it hot)
  11. 2 Tbls Canning Salt (regular salt if you are not canning)
  12. 1 Tbls Black Pepper
  13. to thicken...... AFTER Canning...... open jar, and warm on stove top and add a slurry of 1/4 cup water and 1 Tbls corn starch.
Instructions
  1. Add all ingredients. Bring to a mild boil, simmer until all sugar and spices are well combined.
CANNING
  1. 1/4 inch headspace
  2. Pressure can 20 minutes for pints and 25 minutes for quarts.
beta
calories
1003
fat
1g
protein
4g
carbs
256g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

Chili Con Carne

My family LOVES this served with hot dogs….. perfect anytime of the year!

 

Ingredients:

* 1-2lbs cooked ground beef

*  1 small onion, chopped and sauteed

* 4 cups tomato sauce

* 2 6oz cans tomato paste

* 1 heaping tablespoon beef bouillon paste

* 2 tbs chili powder

* 1 tbs granulated garlic

* 1 tbs granulated onion

* 1 tbs oregano

* 2 tsp cumin

* 1 tsp salt

* 1 tsp black pepper

* 1-2 tsp paprika

* 2 tbs sugar

* 1 tbs Worcestershire sauce

** optional: 1-2 tsp hot sauce or hot pepper flakes….. heat to your liking!

* 8 cups COOKED beans…… I use pint, navy and kidney. Red and black beans are also awesome in this!

 

Saute onions in 2-3tbs olive oil….. when translucent add ground beef and brown. Add  all remaining ingredients (I add the beans last).

Bring to a boil.

Simmer 20-30 minutes.

Serve and ENJOY!

 

This can be pressure canned!   1″ headspace, in hot jars, packed hot……. pints: 75 minutes, quarts: 90 minutes at 10lbs of pressure!

 

Please visit my you tube channel to see the video on how to make this recipe!

 

Canning Tomatoes… when to water bath and when to pressure can?

Photo/chart graphic credit goes to: Dickey Bub

ALERT! CANNING TOMATOES or recipes that have Tomatoes in them!
hahaha I am just throwing this out there, because I am reading so much mis-info/BAD info out there on people water bath canning tomatoes or worse yet water bath canning vegetable soup with veggies in it and thinking because they add tomatoes to the broth, it is safe to water bath can.Please, make the lambs stop screaming!!!!! LOL

When you home-can foods, it is all about the PH level. PH goes from 0 to 14. The magic number in home canning is 4.6. anything higher than that, needs to be pressure canned. Tomatoes run on the border. Their PH is anywhere from 4.5-5.2. Therefore you MUST….. MUST add an acid to it before water bath canning tomatoes safely. If you do not add an acid, you MUST pressure can them to be safe. If you add other vegetable or spices to your tomato sauce, you MUST pressure can it, because adding vegetables and spices increases the PH into Alkaline territory. Also, it is never safe to can pasta or rice….. so if you are making a soup,keep it to vegetables and tomato broth and add the pasta or rice when you take it out of the jar to heat it. All of this info can be easily found in canning book after canning book. It can even be easily found online. Tomatoes are only safe to water bath can if you add acid to them, otherwise, pressure canning is the safe way to go. Here is a chart to make it easier to see where tomatoes sit on the PH guide. Remember 4.5-5.2 depending on the tomato….. and the magic number for safety is 4.6. No one want botulism. It is not only deadly, but the antitoxin has to be flown in from the CDC and only helps reduce the severity of symptoms if caught early enough and if you’re lucky it will take weeks or months to recover! serious business! It isn’t worth it just because you didn’t want to pressure can those tomatoes! Or because Grandma always did it that way, you can too. Our food is not the same food as our fore-mothers used!

 

 

Canning French Onion Soup

I absolutely LOVE this recipe! I use it in my “loose meat” sandwiches. Some of you might have had a loose hamburger at coney island? The secret ingredient is onion soup. Add it to your cooked burger and allow it to reduce on low simmer….. the meat soaks up all the soup broth leaving you with this amazing flavor and of course, onions in your meat mixture.  Serve it on hamburger or hot dog buns.

OK, let’s make this!

10 onions. I used sweet onions because I like them on the sweet side but choose any onion you like. They will “can” a bit sweeter after processing so keep that in mind. I used Vidalia.

Sauteed them in 2 tbl of butter until they are transparent and caramelized.  I also add a tsp of canning salt and pepper to mine.

onion soup 1

In a BIG dutch oven/sauce pan add:

12 cups beef broth (your own homemade broth or store bought will do….. I used beef bouillon paste for mine)
3/4 tsp. garlic powder
2 tsp. steak sauce (any kind, I used A1)
2 tsp. salt (I used canning salt)

Bring the mixture to a boil, stirring occasionally.

Spoon the cooked onions into each one of your HOT Mason Jars…… then ladle the hot soup broth into each jar leaving 1″ headspace.

onion soup 3

Wipe your rims using vinegar and add your lids and rings.

Process the jars of soup in your pressure canner at 10 pounds pressure for 75 minutes. But check your elevation where you live and adjust if you need to.

onion soup 2

Once processed, allow them to cool completely. Enjoy!

onion soup 4