1 1/2 tsp salt (canning salt if you plan on canning this)
2 1/4 cups Balsamic Vinegar (I use organic)
3 1/2 - 4 cups brown sugar (I use homemade)
Saute' onions in melted butter and caramelize them cooking them appx. 1 hour and 15 min.
Add vinegar and brown sugar.
Return to boil and cook for an additional 15-20 min until thickened.
Store this in your refrigerator, freezer, or you may choose to water bath or pressure can it.
Due to the high amount of vinegar and sugar, this recipe can be water bath canned
TO WATER BATH CAN
Process: 10min. Turn off heat and allow to sit in canner an additional 5 min.
Remove from canner.
Makes appx 12 half pints OR 6 pint jars.
Half pints and Pints have the same processing time.
DISCLAIMER: The USDA has not conducted any studies to determine if home canning butter is safe. Please use your own judgement to determine if this process is right for your family.
I canned this recipe, you do NOT have to..... if you do not can or if you do not feel comfortable canning this recipe because it does contain butter you can make it and simply place it in your fridge or freezer. According to the National Center for Food Preservation, "normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar." http://nchfp.uga.edu/questions/FAQ_canning.html#33
Ingredients: 1 1/2 cups ketchup, preferably organic 2 cup dark brown sugar 1/2 cup molasses 1/4 cup pineapple juice (or you can sub apple cider vinegar) 1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 2 teaspoons smoked paprika 1 teaspoon granulated garlic
1 teaspoon granulated onion 1/4-1/2 teaspoon cayenne pepper (ONLY if you want heat) 1 1/2 teaspoons salt 1 teaspoon pepper 1 tablespoons liquid smoke
2 tbs apple cider vinegar 1/8 cold water mixed with 1 tablespoon corn starch (optional) ONLY if you need to thicken up your sauce!
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. TASTE!!!! Adjust spices where needed. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
I stored mine in a large Mason jar. The boys LOVED it!!!!
This sauce can be canned… 1/4″ headspace. Process the jars in a boiling-water bath for 35 minutes for pints and 40 minutes for quarts. If you are using a pressure canner, process the sauce for 20 minutes for pint jars and 25 minutes for quarts, at a pressure of 10 or adjust poundage for the area you live in.
Sweet and Smokey BBQ Sauce: 2 cups ketchup 2 cups tomato sauce 1 1/4 cups brown sugar 1/2-1 cups apple cider vinegar (adjust taste to you liking, this is what creates the “tang”) 1/2 cup molasses 4 tsp liquid smoke 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp chili powder 1 tsp paprika 1/4 tsp ground cinnamon 1 splash of hot sauce or chipotle 1 tsp salt 1 tsp pepper 2 tsp butter (optional celery seed….. i didn’t have that so i added 1/2 tsp dried mustard powder)
mix ingredients in large pot to ALMOST boiling on medium heat.
lower temp to low an simmer gently for 20-30 min. cool to room temp, bottle and refrigerate.
Pizza Dough: *1 tbs yeast *2 cups WARM water *1 tsp sugar *3 tbs oil (i used EVOO) *2 tsp salt *5 cups flour
Add yeast to warm water
Add sugar, oil, and salt. Stir.
Add 4 cups flour. Stir.
Drop out of bowl onto floured board or counter.
Knead in by hand your remaining 1 cup of flour.
Place back into bowl. Cover with plastic wrap and allow it to rise 30 min.
Remove from bowl, then in a circular motion starting with the center, begin to stretch dough outwards.
Place on a pizza pan or cookie sheet (if making a square pizza) and continue to stretch dough outwards, forming the pizza crust.
Cover with sauce.
Top with cheese.
Add toppings of your choice.
Bake at 450 degree’s for 20-30 min.
PizzaSauce: 6oz can of tomato paste 2 cups water 1 tsp italian seasonings 1 tsp granulated garlic a pinch of salt a pinch of sugar
add paste to pot. then whisk in water. add spices. bring to a boil, reduce heat and simmer until thickened to your liking. Make sure you taste test and adjust seasoning to your liking.