If you want, this sauce can be preserved for future use.For canning, wash the cans and lids thoroughly in advance. Sterilize the jars in any way you are used to, and boil the lids. At the time of seaming, the cans and lids must be hot!!!Pour the boiling sauce into hot sterile jars, twist with hot boiled lids. Wrap the jars until cool without turning them over. The main thing is to check that all the lids are "sucked in", that is, a concavity appears in the center of the lid. If there is no such concavity, the Bank is not preserved and cannot be sent for storage.
The sauce preserved in this way can be stored even without a refrigerator for about a year.
Classic barbecue sauce has a brownish color, sweet and sour taste with caramel notes and a stunning smoke aroma that gives smoked paprika.
The amount of salt, sugar, vinegar and spices I indicated to your taste. You can also adjust their number for yourself. But smoked paprika and molasses is what makes barbecue sauce exactly the right barbecue sauce.
Although, even in America, where it was invented, the recipe changes from state to state. There are even options based on mayonnaise and mustard. This recipe is probably the closest to the Texas version.