More from Jane - Canning Steak Sauce!

Another recipe from Jane was adapted by using a recipe on BBQ About.com that she emailed me so that she was able to can it. My original concerns were that the recipe called for ketchup which from a grocery store contains thickeners . I also wasn't sure about the "prepared" mustard which again from the store could have a thickener or some unpronounceable preservative. And lastly, the recipe called for lemon juice and advised on using bottled. After all of those changes thinking that I would have deterred her from delving into adapting it for canning I was surprised to find her email with not only the "homemade" ketchup and mustard but a delicious picture of exactly what she did.  Thanks Jane for being such an inspiration!
 

From Jane:

"When cooked this steak sauce is brown and tastes almost like A-1. A-1 has more Worcestershire flavor. I like this flavor better."

"I found this recipe online. Also, I did not strain the onions and garlic but used the immersion blender. My first batch I strained. That was a pain in the fanny and I like the extra flavor from blending them in. I doubled the recipe and yielded 5 half pints."

Steak Sauce

1 cup ketchup (homemade)
1/2 cup onion, coarsely chopped
1 large clove garlic
1/4 cup water
1/4 cup Worcestershire sauce
1/4 cup lemon juice (bottled)
1/4 cup white vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoons prepared mustard (homemade yellow)

Cooking: Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally. Strain to remove onion and garlic.

 

Filling the jars:  On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/2” headspace.  Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".  

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

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