INGREDIENTS

6 half pint jars

3 cups tomato puree (canned or homemade)

1 1/2 cups apple cider vinegar (5% acidity – do not reduce)

1 cup brown sugar (packed)

1/2 cup molasses (unsulfured)

1 tablespoon Worcestershire sauce

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional for heat)

1 teaspoon salt (non-iodized preferred)

1/2 teaspoon black pepper

DIRECTIONS

Combine all ingredients in a large non-reactive pot (stainless steel or enamel-coated).

Bring to a boil, stirring to prevent scorching.

Reduce heat and simmer uncovered for 30–40 minutes, stirring often, until thickened to your liking.

Sterilize jars and lids in boiling water or hot dishwasher cycle.

Fill jars, leaving 1/2 inch headspace.

Wipe rims, apply lids and rings to fingertip-tight.

Process in boiling water bath:

20 minutes for half-pint or pint jars at sea level

Add more time for elevation (consult safe canning charts)

Cool for 12–24 hours, check seals, label, and store in a cool, dark place.