Jar it up January ~ Blueberry BBQ Sauce

[Music][Music]I’m so excited about this barbecue sauceblueberry barbecue sauce and you can dothis pretty much with any fruit wellwe’re gonna start out and we’re gonna doit in a slow cooker we’re going to startout with about four four and a half cupsof washed and pick three blueberriesthese are fresh then you can use frozenjust throw them out a little just putthem in your slow cooker and we’re gonnaput it in this is gonna be avinegar-based barbecue sauce no tomatosauce or ketchup in this I’ve got threecups of apple cider vinegar and I’ve got2 and 1/4 cups of brown sugar brownsugar and apple cider vinegar go reallywell together and here got my spicesI’ve got a tablespoon of roasted garlictablespoon of paprika a tablespoon ofcumin tablespoon of onion powderI’ve got bay leaves I’ve got a teaspoonof salt and teaspoon of pepperand I’ll put the ingredients down thedescription box so that’s all there isto that now I’m just gonna get all thiskind of start up and this is this isgonna be so easy of a process becauseI’m up early this morning before I go towork I’m putting this all on my slowcooker I’m gonna put it on low for abouteight hours and when I get in from workI’ll be able to come in and just itwon’t take no time to get it processedand put up soit’s just a really good recipe and areally easy process so I will be doingthis in a water bath canner if you feellike you need to pressure can it goright aheadokay here I’ve got my bay leaf in hereand I’m gonna turn my slow cooker on andlet it go tuck it home and we’ll get itcanned up and in the pantry all rightguys I’m homeand I come straight in and it my housesmelt really good I smelt like vinegarand blueberries now when I come in andlifted the lid a lot of the blueberriesthat already just kind of dissolved intothe mixture cooking that’s you knowcooking all day long and there was stilla lot of you know still a lot of wholeblueberriesso I took my Martin hand blender and Ijust got in there and just blended it upgood it thinking it up a little bit nowif you don’t have a hand blender justput it in your regular blender just doabout a cup at a time though because itwill be hot if you try to fill yourblender up it could splash out in burnyou so it’s it’s not going to be a thickbarbecue sauce like your tomato-basedbarbecue sauce like I said before it’svinegar based this is the texture but Ican tell you that blueberries have anatural pectin so once I can this up andit cools off a little it’s gonna thickenup just a little it’s not gonna thinkenough like jam or nothing like thatbut it’s not thinking up just a littlefor you but this stuff is wonderful andI tasted it and it tastes really goodnow if you taste it and it’s still notsweet enough for you you can add alittle bit more sugar to it but it’sjust right for me I don’t want it tooverly sweetmr. Brown kind of like that vinegarfruit taste so I think we’re done hereit’s looking really good I’m gonna getmy canner ready my jars ready and we’regoing to start canning this up hot jarswe’ve got my lids and my jars are hotand I’ve been sterilizedI’ve had them over here in the bathcanner over here and it’s ready to go soall we’re gonna do is start putting thismarkys sauce in the doors and I don’treally know how much this is gonna maketo truth but let’s just see now if youdon’t want to can this which i don’tknow why you wouldn’t and you didn’t putit in the fridge writer you know afterit cools and it’ll stay good in thefrigerator about six months so that’s agood thing too so I’m gonna leave aboutan inch headspace this is so pretty andit’s gonna be so good on so many thingsI’m gonna cook some chicken tonight somechicken wings in the ovenand I’m gonna use some of this on it Ithink it’s really going to be good youcan use it it’ll be so good on a roastedpork loin so many things that we mightcook out in a smoker like ribs chickenjust anything even pulled pork would bereally good with this now I do haveanother recipe for barbecue sauce andit’s more of a tomato base but it’s justreally not mine of Danny you knowfavorite thingsto my device like I said Robert you sawso and you know you can do this with youcould do it with if you’ve got frozenraspberries you can do it with peachesyou can make you know a peach barbecuevinegar-based barbecue sauce even ifyou’ve got blackberries if you’ve gotcherries I mean the sky’s the limitreally and you see how easy it was youknow I put this on this morning and Iwent to work and I come home and now allI got to do is Canada and one of thethings about a good barbecue sauce it’sthe low slow cook for all of the theflavors to really you know join togetherand make something you know tastes sogood you need a low slow cook on it youknow a good Italian cook though they’llput a Italian sauce on and they’ll cookit most of the day because it just makesa beautiful sauce and it’s that way withwork.you sauce too so I’m really excitedabout getting this and putting it in thepantry and any time that I need a littlebit of homemade barbecue sauce I can goto my pantry and open up a jar and Iknow it’s gonna be good there’s a lot ofgood store bought barbecue sauces outthere that I do like there’s nothingthat I’m just really crazy about so whatI like to do is I like to experimentand you know make up different barbecuesauces and see what is my favorite butI’m not wise up a lot of things there’sa lot of things I’ll make up and it’slike oh I kind of like that but I thinkI can do betterand I’ll find a different recipe or makeup my own recipe that I like better now[Music]like I said this is going into a waterbath canner and I know there’s probablysome people out there saying or eatingyou probably need the pressure cannonknowing dollars I never I’ve neverpressure cannon and I’m not saying notto do itI’ve never pressure cans barbecue saucebut that is totally up to you but I’mgoing to show you how I do it and how Inever have problem with it and it’salways good so but I will tell you thatif you want to pressure can it you’llpush the pennant between 10 and 11pounds of pressure depends on whereyou’re at for about 35 minutes but Iwater back mine and I’m gonna water fastmine for about 35 minutes and it’s goingto be fine so what’s left in here I wantto use tonight on my chicken and thenI’m using these smaller jelly jarsbecause this is about the size of mr.braley now this is all we need so it’sjust a good size I’m a splattered someof that in there it’s just been a girl Iwon’t take my vinegar right yeah you cantake your debugger and just kind of runit in there but really for somethingthis Sisley you know someoneslick with I just kind of do this andtap it not real hard and what they’ll dois kind of if there’s any air bubbles inthere it’ll bring them to the top youdon’t want to be no and cracking butjust coming now we’ve got vinegar and Igo around them clean the tops reallygood so the thinly it’s really fit downthere good and feel good I want to telly’all how much fun this has been this ismy last video onjarda January you know have reallyreally enjoyed it and I really enjoyedbeing in the company of all thesewonderful Kanner’s in homesteads so it’sbeen a great time and I just wanna thankthem all for letting me be a part ofthis and I hope we do it next January -it’ll be greatso let’s get all this cleaned up and getour leage on it it smells really goodwe’ve got some winter weather coming intonight probably some freezing rain sodon’t know if I’ll be going school inthe morning or not yeah we’ll see bymorning but I can’t complain about coldweather because we’ve had the warmestwinter upI guess I’ve ever seen so far now I’vegot some vinegar in my canner toobecause I have really hard water it’sreally lining water and my jars thatcome out really cloudy looking so Ialways put some vinegar in there fingertight now you can put these in pint jarsand your pipe jars are going to stay inthe canner for the same amount of time35 minutes now if you wanted to do someput it in bigger quart jars you probablywant to probably triple the recipe andthat’s a lot of blackberries but it’llbe worth it okay finger tight and we’regoing to get them in the cannerabout two inches of water above the topof the jars and once it comes to a rapidboil we’re going to boil for about 35minutes I hope y’all try this recipe Ithink you’re really gonna love it it wasso good on these chicken wingsI want to thank Lisa and Heather forinviting me to be in this collaborationbecause I’ve so enjoyed itand I want to thank my subscribers forwatching god bless everybody