Thursday, August 28, 2014

Jack Daniel's Chipotle Barbecue Sauce Canning Recipe! Yumm!

If you would like to try something different with your abundance of tomatoes, here is a great recipe!  It is sure to please the men in your life!  Hunting season is just around the corner...

Jack Daniel's Chipotle Barbecue Sauce


1/2 bushel tomatoes (about 25 lbs)
4 mild peppers
2 hot peppers
3 large onions
2 heads garlic
1 bunch celery
2 teaspoon chipotle chili pepper
2 tablespoons dry mustard
2 tablespoons smoked paprika
2 tablespoons salt
3 cups brown sugar
1 cup balsamic vinegar
1 cup red wine vinegar
6 cans tomato paste
1 cup Jack Daniel's Whiskey


Roughly chop vegetables and put in baking pans. Do not skin tomatoes. Just separate cloves of garlic. No need to take off skin. Bake at 350 degrees for 1 1/2 hours. Allow to cool enough to touch. Vegetables should be floating in a clear juice.

Vegetables before cooking.

Drain vegetables in a colander (very important).

By straining, you do not have to spend hours cooking down your sauce to thicken.

In sections, blend vegetables in a blender.

Pour sauce into a fine mesh strainer over a deep pot.  Agitate (tapping strainer on pot below works well) to strain out skin and seeds. This sounds difficult but is really easy and fast. It produces a thick sauce.
After agitation, seeds and skins great for dehydrating and grinding for powder to add to sauces and soups.

Sauce after straining.
Once all sauce is in pot, add remaining ingredients except the whiskey.  You may need a stick blender to help incorporate the tomato paste. Bring to a boil and simmer for 30 minutes.  Add whiskey and mix.  Simmer 10 more minutes.

Ladle into prepared jars. Water bath 30 minutes at a full boil.

Makes about 16-18 pints.

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