Cowboy Candy BBQ Sauce to Home Can

This recipe makes a delicious smokey cowboy candy BBQ sauce with a hint of heat. We love to use our homegrown tomatoes to make the tomato sauce and paste it calls for. We also use our leftover liquid gold we get when canning our jalapeños as cowboy candy. Even if you do not have all the home canned tomato items, you can make this BBQ sauce to can and have be a shelf stable homemade sauce on your shelves.

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The Secret to this Cowboy Candy BBQ Sauce

The secret to making this cowboy candy BBQ sauce that makes it taste so good is the leftover liquid from making candied jalapeños or “cowboy candy.” The liquid is sweet from all the sugar and spicy from all the jalapeños that cooked in it.

So if you have not yet made cowboy candy, you will first need to make some. Or find someone locally that makes some, maybe at the farmer’s market. It isn’t usually something that you can find in the regular store. You would need to get some with a lot of juice in it. My suggestion is to skip that, buy a bunch of fresh jalapeños, and make your own.

You might also see cowgirl candy. The difference in cowgirl candy is the addition of crushed pineapple so it tastes a bit sweeter and more tropical. Recipes for this would also make excellent leftover liquid to use.

How Much Does this Recipe Make?

This recipe makes around a dozen 1/2 pint jars. Depending on how much you cook it down, ie how thick you like it, it will make a little more or less than that.

I would have 14 1/2 pint or 7 pint jars ready to can when making this recipe. These jars are great for this project.

If you already have jars and just need some new lids, these lids from For Jars have a great seal rate compared to some other companies.

Water Bath or Steam Canning

This recipe needs to be water bath canned or steam canned. It does not need to be pressure canned since it is a high acid food with the vinegar and tomato products.

I like to use my steam canner more than a water bath canner. It is easier to use because it does not need as much water and it seems to go a bit faster to me even though the canning times are the same.

Ingredients:

2 cups liquid brine leftover from making cowboy candy
3 cups tomato sauce (we like to use our home canned)
6 oz can tomato paste
1 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
2 tablespoon onion powder
2 tablespoons minced garlic or garlic powder
1 teaspoon salt
2 teaspoons smoked paprika

Tips & Tricks

Make sure you use a large heavy bottomed pot to make this BBQ sauce. If your pot is too thin on the bottom, the sauce has a good probability of burning.
I like to use apple cider vinegar in this recipe. You might notice there are two types at the store: a more expensive raw type with the mother and a cheaper version that is not raw. For canning you can use the cheaper type without the mother since it is being cooked.
Pick the size of canning jar (1/2 pint or pint) that makes sense for how your family eats BBQ sauce. Use a smaller jar if you don’t use as much at a given time. Or use a combination of sizes.

Step by Step How to for Cowboy Candy BBQ Sauce

Add all the ingredients to a large pot and bring to a boil.
Reduce the heat and simmer the sauce for 25-40 minutes, making sure to stir consistently. I like to use a metal spatula to have a nice wide scrape of the bottom of the pan so it doesn’t burn
Simmer until it is a consistency that you would like for BBQ sauce. Some like it more thin so it will cook for less time. Cook less time if you like a thin sauce and more if you like it thicker. There is not a difference in canning safety so it is personal preference.

To process

First get your jars ready by washing with hot waster and soap.
Get your water bath or steam canner filled with water and warmed up.
Funnel the bbq sauce into the jars with a funnel. Leave 1/2 in headspace.
Then wipe the rims with a clean damp paper towel, placing on a new lid and ring.
Use a water bath or steam canner and process for 20 minutes.
Remove the jars from the canner when time is up and place on the counter on a towel and leave undisturbed for 12-24 hours.
Check that the jars have sealed. Remove rings, wipe down, label and store in a dark area for up to a year.