Canning - Chipotle apple BBQ sauce

There's no reason BBQ sauce has to be made from tomatoes alone, is there? Nah. I don't think so. This sauce is spicy and sweet and was made with apples from my backyard tree, which are in major abundance at the moment. I love that tree, and we'll be enjoying this sauce throughout the fall and winter months when her branches are bare.

Before making the sauce, I sterilized five pint jars/500 ml by boiling them in water for 10 minutes. I boiled five sealing discs and bands in a small saucepan of water just prior to processing the jars in the water bath canner.

Here's how I made it:

6 lbs apples, peeled, cored, and coarsely chopped
2 cups onion, diced
1 156 ml (5.5 oz) can tomato paste
1/2 cup brown sugar
2/3 cup malt vinegar
2/3 cup white vinegar
1 tbsp worcestershire sauce
2 tsp creamed horseradish
1 tbsp + 1 tsp chipotle chili powder
1 tsp salt
1 tsp black pepper
2 1/2 cups water

I combined all the ingredients in a large stock pot and brought it to a boil. Then I lowered the heat to low and allowed it to simmer, uncovered, for 30 minutes, stirring often. Using a ladle, I scooped the sauce in batches into the blender to puree it. I filled my jars with the sauce, leaving a half inch of room at the top. Each jar rim was then wiped with a clean cloth dipped in sterilized (boiled) water to help ensure a seal. I removed the sealing discs from the boiling water and secured them in place with the bands.

To process, the jars were lowered upright into the water bath canner a couple inches below the surface and boiled for 15 minutes. Once resting happily on the kitchen counter, all five of the hot jars went POP! Ooh, the satisfying sound of canning success!

I couldn't wait to try it, so I didn't. Mr. Feedbag grilled some gorgeous steaks with our new sauce for dinner. And it was gooood!

Look out, tomatoes! How do you like them apples?

What are you making with apples lately? Do you have your canning jars out yet? Ever had an unusual BBQ sauce you loved?