Over the weekend we made barbecue sauce, and it is seriously the best I have ever had. We used the recipe from a jar of Grandma’s Molasses, and had Brother, who is a cook, figure out the correct ratios to make a big batch. Here is what we came up with:
four jars of Grandma’s Molasses
3 quarts of pizza sauce
1 container of dijon mustard
3 ounces Texas Pete
5 ounces Worchestire sauce
12 tsp garlic powder
3 cups apple cider vinegar
4 processed peppers (we used banana peppers)
I filled the jars up and processed them in the waterbath canner for 15 minutes. We will also be keeping them in the cabin fridge, because I am not following a tested canning recipe.
Next week for my meal planning, I am going to do barbecue chicken. I can’t wait to use this!