I am still canning all those apples we bought back a few months ago. Who knew life would be so crazy the last few months? I’ve hardly had more than one day a week (if that, some weeks) to work on the canning. Thankfully I only have about 5 bushels of apples left and seven pumpkins left that need preserving.
So, since we have enough apple sauce and apple butter to last us a few years, I was racking my brain trying to come up with a new recipe for the apples. I get bored easily.
This original recipe is what I came up with:
Apple BBQ Sauce
- 8 cups applesauce
- 6 cups brown sugar
- 32 oz. tomato sauce (or two 15 oz. cans)
- 1 1/2 cups vinegar
- 4 tsp. salt
- 4 tsp. garlic powder
- 3 tsp. cinnamon
- 2 tsp. liquid smoke
- 2 tsp. chili powder
- 2 tsp. paprika
- 1 tsp. black pepper (optional)
- 1/2 tsp. cayenne pepper
- 1/4 tsp. ground cloves
Mix all ingredients together in a large stock pot. Bring to a boil, simmer for 1 1/2 – 2 hours or until thickened. It smells wonderful!
Fill sterilized pint jars with the hot BBQ sauce, leaving 1/2 inch head space. Process 20 minutes in a hot water bath. Be sure to add five minutes for each 1000 feet elevation. I have to process mine for 25 minutes because we live at about 1600 feet.
Yield: 6 – 7 pints