Every summer, I find myself with an abundance of blackberries from the same bushes that line my property. Instead of letting them go to waste, I developed this blackberry BBQ sauce recipe for canning to preserve their flavor all year.
You might have faced a similar glut of berries and wondered how to use them beyond jams and pies. This sauce combines the tartness of blackberries with the smoky depth of traditional barbecue, creating a versatile condiment.
We will cover everything from selecting ingredients to processing jars, so you can confidently preserve this unique sauce. Follow this guide to make a shelf-stable blackberry BBQ sauce that elevates your meals.
How to Make blackberry bbq Sauce recipe for canning
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4 half-pint jars
- Course: Condiment
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ½ cups fresh or frozen blackberries
- 1 cup water
- ¾ cup ketchup
- ¾ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce
- ½ cup finely chopped onion
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the blackberries and water to the saucepan. Bring to a simmer and cook for 10 minutes, until the berries break down.
- Use a fine mesh sieve to strain the berry mixture, pressing to extract all juice and pulp. Discard the seeds.
- Return the strained liquid to the saucepan. Add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, chipotle pepper, adobo sauce, smoked paprika, garlic powder, salt, and black pepper.
- Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, until the sauce thickens.
- While the sauce simmers, prepare your canning jars and lids according to safe canning procedures.
- Carefully ladle the hot sauce into clean, hot jars, leaving ½ inch headspace. Wipe the rims, apply lids and bands, and process in a boiling water bath for 15 minutes.
- Remove the jars and let them cool completely on a towel. Check seals after 24 hours before storing.
Nutrition
- Calories: 25 kcal
- Protein: 0.2 g
- Fat: 0.1 g
- Carbohydrates: 6 g
- Sugar: 5 g
- Fiber: 0.5 g
- Sodium: 85 mg
- Cholesterol: 0 mg
Cooking Method
This sauce is prepared on the stovetop using a simmering and reduction technique. The key is to cook the berries first to extract their flavor.
After straining, the liquid is simmered with other ingredients to develop depth and thickness. Canning involves processing the filled jars in a boiling water bath for preservation.
Tools Needed
- Large saucepan
- Fine mesh sieve
- Wooden spoon or spatula
- Canning jars (half-pint size)
- Jar lifter
- Boiling water bath canner
- Ladle
- Clean towels
This recipe yields a sauce that balances sweet, tart, and smoky notes. Let’s examine the ingredients that contribute to its complex flavor.
Ingredient Insights for the Perfect Sauce
Each component in this sauce serves a specific purpose. Selecting high-quality ingredients ensures the best results.
Blackberries Fresh and Frozen
Fresh blackberries provide a bright, tart flavor that defines this sauce. You can use frozen blackberries when fresh are out of season.
Frozen berries work equally well since they are picked at peak ripeness. Thaw them before use to measure accurately and cook evenly.
Wild Blackberries
Wild blackberries often have a more intense and complex flavor. They may be smaller and seedier, requiring extra straining.
If you forage wild berries, ensure they are from a clean, pesticide-free area. The recipe adjusts well to their stronger taste and higher acidity.
Brown Sugar and Sweeteners
Brown sugar adds molasses notes that complement the smokiness of the sauce. It also helps in caramelization and thickening during cooking.
For a less sweet sauce, reduce the sugar or use alternatives like honey. Keep in mind that sweeteners affect the sauce’s viscosity and shelf stability.
Apple Cider Vinegar
Apple cider vinegar introduces a fruity acidity that balances the sweetness. It also acts as a preservative, especially important for canning.
Other vinegars like white wine vinegar can be used, but they offer different flavor profiles. Stick to apple cider for its unique tang and health benefits.
Chipotle Peppers and Adobo Sauce
Chipotle peppers provide a deep, smoky heat that elevates the sauce. The adobo sauce adds additional spices and viscosity from its tomato base.
Adjust the amount of chipotle to control the spice level. For a milder sauce, use only the adobo sauce without the pepper.
Safe Canning Practices for Blackberry BBQ Sauce
Canning this sauce properly ensures it remains safe to eat for months. Follow these guidelines to avoid spoilage and ensure quality.
Preparing Your Jars
Start with clean glass jars and new lids to ensure a proper seal. Sterilize them by boiling in water for 10 minutes before filling.
Keep the jars hot until filling to prevent thermal shock. This step is crucial for successful canning and long-term storage.
The Boiling Water Bath Method
Process the filled jars in a boiling water bath for 15 minutes. This time is for half-pint jars at sea level; adjust for altitude as needed.
After processing, let the jars cool undisturbed for 24 hours. Check the seals by pressing the center of the lid; it should not pop back.
Storage and Shelf Life
Store sealed jars in a cool, dark place for up to one year. Once opened, keep the sauce refrigerated and use within a month.
Always inspect jars before use for any signs of spoilage like bulging lids or off odors. When in doubt, discard the sauce to ensure safety.
Serving Suggestions and Uses
This blackberry BBQ sauce is versatile beyond traditional barbecue. Its unique flavor pairs well with various dishes and ingredients.
On Pork Chops and Other Meats
Brush the sauce on pork chops during the last few minutes of grilling. The sweetness caramelizes, creating a glossy glaze that enhances the meat.
It also works with chicken, beef, or even tofu. Use it as a marinade or a finishing sauce for added depth and moisture.
Creative Culinary Applications
Mix the sauce into meatloaf or burger patties for a flavor boost. It can be a dip for sweet potato fries or a spread for sandwiches.
Thin it with a little vinegar or oil to make a salad dressing. Experiment with it in place of standard BBQ sauce in any recipe for a twist.
Frequently Asked Questions
Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries are an excellent substitute for fresh in this recipe. Thaw them completely before using to ensure accurate measurement and even cooking.
How do I strain the blackberry seeds effectively?
Use a fine mesh sieve and press the cooked berry mixture with a spoon or spatula. This removes seeds while extracting maximum pulp and juice for a smooth sauce.
What is the shelf life of canned blackberry BBQ sauce?
Properly canned blackberry BBQ sauce can last up to one year in a cool, dark pantry. Once opened, refrigerate it and use within one month.
Can I make this sauce without canning it?
Yes, you can skip the canning process and store the sauce in an airtight container in the refrigerator for up to two weeks. For longer storage, freezing is an option.
How can I adjust the spiciness of the sauce?
Control the heat by varying the amount of chipotle pepper and adobo sauce. For a milder version, use only the adobo sauce or omit the pepper entirely.
Is this sauce suitable for a vegetarian diet?
This sauce can be vegetarian if you use vegan Worcestershire sauce, as traditional Worcestershire contains anchovies. Check labels to ensure all ingredients meet your dietary needs.
What type of ketchup works best?
Any standard ketchup is fine, but sugar-free ketchup can reduce the overall sweetness. Choose a brand you enjoy, as its flavor will influence the final sauce.
Can I use other berries instead of blackberries?
While blackberries are ideal for their tartness, you can experiment with raspberries or blueberries. Note that the flavor profile will change, so adjust sweeteners accordingly.