Recipe Advice?

19 years ago

This is the BBQ sauce that my son loves. I was debating canning it this year, any advice would be appreciated. I use the ketchup that I make following Annie's recipe.

1 c. ketchup

1/2 c. molasses

1/2 c. orange juice

1/4 c. olive oil

1/4 c. red wine vinegar

2 tbsp. Worchestershire sauce

2 tbsp. dried chopped onion

2 tbsp. brown sugar

1 tbsp. mustard seeds

1 tsp crushed red pepper

1 tsp dried oregano

1/2 tsp black pepper

2 tsp sweet paprika

1 tsp chili powder

1/2 tsp salt

1 bay leaf

1 garlic clove, minced

1 tsp. grated orange zest

(Recipe is from Carol Fenster's Wheat Free Cooking)

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Comments (6)

booberry85
19 years ago
Are you a BWB canner or a Pressure canner? I think the olive oil might be a problem if you are a BWB canner.
kyrsyan
Original Author
19 years ago
I can do either. I have both types of canners. On some things, I automatically use the pressure canner. Especially sauces, which can't really be harmed by the extra heat. I mainly use BWB for pickles.

Kim
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ksrogers
19 years ago
Leave out the oil, until its opened for use. Then, you can add what amount you like. In that recipe, a little ground coriander also adds a nice taste.
kyrsyan
Original Author
19 years ago
Thanks! I was debating doing that. Adding a little olive oil at cooking time is no big deal. It just adds so much time to make it fresh every time we use it.

Kim
readinglady
19 years ago
Without the oil I don't see any problem at all canning this as ketchup, 15 minutes for pints BWB.

Carol
kyrsyan
Original Author
19 years ago
Thanks, Carol! I tend to be very cautious with new recipes. I don't have the experience that you all do with playing around with the ingredients.

Kim