#Canning – Steak Sauce #recipe

When I was telling you about making your own baked beans, I mentioned adding steak sauce instead of chili.  Now, I will tell you all about making your own steak sauce.

  • 12 large tomatoes, peeled and chopped
  • 6 English cucumbers, thinly sliced, not peeled
  • 3 medium onions, thinly sliced or roughly chopped
  • 1/4 cup pickling salt
  • 3 – 4 1/2 cups white sugar
  • 2 cups cider vinegar
  • 2 tsp turmeric
  • 2 tsp celery seed
  • 1/4 tsp red pepper flakes (optional)
  • 1//2 tsp curry powder
  • 4 Tbsp flour


Prepare your vegetables.  I did not have beefsteak or eating tomatoes, so I used Roma.  Figure on 2-3 Romas for each beefsteak.  To cut the cucumbers and onions, I brought out my handy mandolin.  Stir in the pickling salt and let the combination sit overnight.

The next day, drain the vegetables for 1-2 hours.  Discard the juice.

Combine the remaining ingredients in a medium saucepan (you can use the pot you originally put the vegetables in).  Boil the mixture until it thickens.  Combine the vegetables with the sauce and bring to a boil.  Boil for five minutes and transfer to pint (250 mL) jars to can.

Jars of Steak Sauce

Fill the jars and water bath 20 minutes.


This concoction is ready to eat right away.  Of course, allowing it to ‘cure’ for a while will deepen the flavour.  One caveat:  The turmeric and curry in the sauce will stain wood and other light coloured fabrics.  Consider yourself warned.

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