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Apple BBQ Sauce for Canning
Posted By The Vintage Homemaker On February 21, 2012 @ 10:53 am In All Recipes,Boiling Water Bath,BWB Condiments,BWB Sauces,Canning,Condiments,Preserving,Sauces | No Comments
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
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