Stacked pints!
I wanted to continue to involve my 13 year old son in the process of canning things, so we decided to make BBQ sauce together. The process didn’t involve much chopping or dicing (though he was unimpressed with the onions stinging his eyes and the amount of time that it takes to press the garlic) and it came together fairly quickly. It was messy, however, and involved a lot of measuring.
We used this recipe and doubled it (for a total of 15 pints). We then pressure canned it (so we could stack, as noted in the photo above).
One jar leaked (ew) and two didn’t seal properly (so they’re in the fridge) but the taste is pretty darned good!
Violet Makes Things. 
Damn this would be good on anything!
If you lived nearby, I’d just give you some. 15 pints of sauce is.. a lot. We’re going to HAVE to put it on everything.
This looks really good. Have you tried the minced garlic that comes in a jar? So much easier to use.
Yes! But it’s not as strong as the minced stuff – so I decided to go all-out for the bbq sauce. Fresh garlic smells SO good..