Step 1

To begin, combine all of the ingredients in a slow cooker.

Step 2

Turn the slow cooker on low, and prop the lid open with a wooden spoon laid across the top.

Step 3

Cook for 8-10 hours or until the mixture has reduced by almost half and thickened. (See note) Stir occasionally.

Step 4

Prepare your canning supplies.

Step 5

Ladle the sauce into prepared, hot half pint jars, leaving 1/2 inch of head space.

Step 6

Remove air bubbles with a bubble wand and adjust the level of butter to maintain the headspace.

Step 7

Wipe the rim of the jar with a damp cloth that is dipped in white vinegar to remove any residue.

Step 8

Close the jar with a lid and ring and place it into your canner. Repeat with all of the barbecue sauce.

Step 9

Process your jars for 35 minutes. (Adjust for Elevation – see article linked above)

Step 10

After the jars are processed, transfer them to a line surface in a draft-free location.

Step 11

Allow the jars to cool for 12-24 hours.

Step 12

Remove the rings, test the seals, label and store in your pantry.

Step 13

Enjoy!