BBQ Sauce -Take Two

Last year I canned my first BBQ sauce. Since then I’ve tried others and have fallen back on to one main idea. Make it my own. Most the BBQ sauces I’ve tried are way too sweet, or you taste so much of the ketchup you wonder why it’s not just called that. I like flavor, some tang but not a lot. The hunt is still on for the right BBQ sauce for me, but I will share the two I use most often. The first is the one I can, very easy to do, I’ve added hot sauce to it alot even chili sauce for more taste. The second recipe is from an Amish cookbook and is mostly used for Chicken.

BBQ sauce for canning
2 large onions
1 Tbsp olive oil
32 oz ketchup
2/3 c. concentrated lemon juice
1/2 c. white vinegar
5 oz,. Worcestershire sauce
1/2 tsp. salt
2 Tbsp prepared mustard
1/2 c. brown sugar, packed
Saute onions in olive oil. Transfer to saucepan (or slow cooker) and add remaining ingredients. On stove top, cook on low for 1 hour (slow cooker, low for at least 4 hours.)
stir often so sauce doesn’t burn.

**I’ve already added more Brown Sugar, plus added Garlic (which was minced and sauteed with the onions)
As it cooks it gets darker & thicker. Instead of ketchup next time though, I will be using tomatoes from my garden.
I have 3 canning jars full, 2 will be going into a hot water bath to store and; keep the other is slopped all over ribs for dinner :-)**

Barbecue Sauce for Chicken
1/4 cup vinegar
1/4 cup ketchup
2T. oil
2T soy sauce
1T Worcestershire sauce
1 tsp. dry mustard
1 tsp salt

Mix all ingredients together in a saucepan and cook bringing to boil while stirring often.After it boils, cool and either use or keep in the fridge till ready to use. I like letting it sit for a day before use. The flavors seem to come all out the next day!