Simple but amazing Canned Teriyaki Sauce that you can store on the shelf! This homemade teriyaki sauce adds great flavor to Japanese-style cooking! Marinade meat or add to a quick stir-fry! It’s made with a simple blend of coconut Aminos (soy sauce substitute), vinegar, fresh ginger, and sugar. This is such an easy teriyaki sauce recipe and is proven to be safe.
It’s so good in fried rice or when used as a marinade for salmon or chicken, this sauce will not disappoint! I love Asian food but I do stay away from soy sauce so making teriyaki sauce and using it in place of soy sauce is brilliant, if anything it’s more packed with umami flavors and can be easily interchanged with oyster or hoisin sauce.
Canned teriyaki sauce is such an easy and quick condiment to make! It’s way better than the store-bought stuff and incredibly tangy, rich, and sweet. Don’t let water-bath canning intimidate you, it’s a really easy process and mostly hands-off. Simply combine pantry ingredients, simmer, and then give it a water bath in half-pint jars. I wish I could have canned this staple sauce earlier to save me time on my Asian meals because once you have this down you will want to make this over and over again! Plus it tastes like authentic Japanese sauce only healthier and gluten-free!
Watch How to Make Teriyaki Sauce:
What is Teriyaki Sauce?
Teriyaki sauce is a sweet and tangy Japanese condiment. The name teriyaki translates to “glossy sear” and its semi-thick consistency is perfect for basting meat, glaze, dipping sauce, or for frying meat and fish. I like to use this gluten-free sauce as a base for Asian BBQ sauce with a little ketchup and sriracha and also like to use it in fried rice. It’s a very versatile sauce that you can put in almost any stir-fry, noodles, steak, or salmon!
Canning teriyaki sauce makes prep so much easier as you can grab it off the shelf add it to rice and veggies and call it a meal. If you have thawed meat you can quickly marinade it and go about your day. Making it without soy sauce or white sugar makes it low-sodium and is healthier than some of the bottled versions, there’s no corn syrup or weird ingredients.
Needless to say teriyaki sauce with Coconut Aminos tastes like the traditional sauce. The key to great flavored teriyaki sauce without soy is to use Braggs Coconut Aminos because they’re one of the few that mix in apple cider vinegar and sea salt to the organic coconut blossom nectar. This means more umami flavor and a not-too-sweet, soy sauce substitute.
It can also be used as a dip to dumplings or shrimp!
Ingredients:
I love that this canned teriyaki sauce recipe calls for super basic ingredients! The last time I had a bought ginger root I had a big chunk of it that I peeled and finely grated using a zester. That left me with a bunch of freshly grated ginger that I divided into 1/2 tablespoon portions and froze. To freeze them simply place the small portions on a tray lined with parchment paper and flash freeze, then transfer to a freezer bag and freeze. I like to write what size portions on the baggie for a reminder.
- Freshly grated ginger- gives this sauce a ton of fresh and delicious flavor don’t use dried ginger.
- Coconut Liquid Aminos- particularly the Bragg’s brand because it also has apple cider vinegar and sea salt, other brands can be too sweet and don’t have those added ingredients.
- Light brown sugar- make sure you pack it tightly when measuring.
- White Distilled vinegar- can be more acidic and sharper in flavor. It cuts the sweetness and balances the tang. Don’t substitute apple cider vinegar it’s sweeter and already in the coconut Aminos.
- Lemon juice- bottled lemon juice is USDA-recommended and is more consistent for canning than fresh lemon juice. I buy organic bottled lemon juice.
- ThermFlo- can be interchanged easily with cook type Clear Jel. Do not use Instant Clear Jel for this as you do need to cook teriyaki sauce. ThermFlo is safe for canning and doesn’t affect the flavor.
Canning teriyaki sauce isn’t much harder. The canning process is easy and mostly hands-off. I like to can teriyaki sauce in half-pint jars since you only need a few tablespoons in most recipes like fried rice or when marinating chicken thighs.
How To Make Teriyaki Sauce:
- Prepare the canning jars: sterilize the jars and get all the lids, rings, and canner ready to go. I like to wash my jars under very HOT tap water or you can run them through the dishwasher on a very hot cycle.
- Cooking: In a 3-quart saucepan bring all the teriyaki sauce ingredients to a boil except for the TermFlo. Reserve 1/4 cup of the sauce for thickening later. Continue to cook the remaining sauce for 20 minutes over low heat (partially covered with a lid).
- To thicken Teriyaki sauce: during the last few minutes stir together the reserved sauce and ThermFlo. Whisk it into the simmering sauce and bring back to a boil. Then remove from heat.
- Fill the jars: Using a funnel, ladle the mixture into each jar, leaving a 1/4″ headspace.
- Wipe the rims with a wet rag to remove any sauce residue and then wipe clean with a dry towel. This helps with a good seal.
- Put the rings on and twist the bands “finger-tight”.
- Processing: place the jars in a canner or a large stock pot. Cover the jars with 2 inches of hot tap water and bring the pot to a boil. Once the water boils set the timer to 20 minutes and boil over medium heat, covered. When complete turn off the heat and remove the jars to the counter lined with a kitchen towel. Twist and shut the bands that may have loosened from the water bath (don’t touch the lids).
- Sealing: allow the jars to cool overnight or at least 12 hours untouched, you should hear a popping noise as the lids get sucked in and sealed. I check your lids the next morning by pressing down on the center to check if the lids have been properly sealed, they shouldn’t click.
- Storing: label the jars with a marker and date it. Store in a cool dark place until ready for use, this recipe is shelf-stable if properly canned.
Can You Freeze Teriyaki Sauce?
Teriyaki sauce can go bad if it’s not properly stored or canned. The best way to prolong it is to make it shelf-stable by canning. However, freezing will work just as well. In case a jar didn’t seal you can always pop it into the freezer too for up to 3 months. Never place a cold jar into hot water as it can crack from the drastic temperatures (I’ve learned my lesson before). Once opened, canned teriyaki sauce can be kept in the fridge for up to a month.
Can I Use Cornstarch?
Cornstarch can be added to teriyaki sauce if you are not canning it. Add it to the sauce like you would Therm Flo, if you plan on freezing or storing it in the fridge. Therm Flo and clear jel are safe for canning therefore I recommend using those.
Q&A
Can You Make Teriyaki Sauce Spicy?
I suggest adding hot chili pepper flakes when opening up a jar rather than adding it to the canned recipe. That way you can adjust the heat to your liking and prevent any canning issues.
Tips for Making Teriyaki Sauce:
- Simmer teriyaki sauce over low so it doesn’t evaporate and reduce in size too much.
- Tightly pack US tablespoons to get the correct amount of ginger in this recipe or you’ll need 15ml.
- This recipe works with Bragg’s coconut liquid Aminos because it has apple cider vinegar in it which helps with pH levels. Some others don’t have any and may be sweeter and not as high in acidity.
- Finger tight shut means you screw the bands tight enough on the jars that it doesn’t go any further.
- I like to fill my jars just below the band part of the jar. Giving the jars some headspace is a way to prevent the liquid from oozing out and the lids from bulging out.
- I typically wait 12-24 hours before checking if the lids are sealed. The lids on the jars should be sucked in airtight. Typically, I’ll take them out of the canner, screw the bands shut and allow them to cool on a kitchen towel, then check the lids in the morning. Do not press down on the lids at any time during the cooling process.
- If you don’t have a canner you can use a large pot that is big enough to keep the jars submerged under 2 inches of water.
- Use a large pitcher to fill up the canner with water.
More Canned Recipes To Make:
Whether you need to grab a jar of marinara sauce or ketchup off the shelf, we have canning recipes for you to try!
Canned Teriyaki Sauce
Equipment
- 1 canner (for water bath or use a large pot)
- 5 half-pint jars (with lids and bands)
- 1 medium saucepan (any 3-quart pot)
Ingredients
Teriyaki Sauce Ingredients:
- 1 1/2 Tbsp freshly grated ginger
- 2 cups light brown sugar
- 1 cup white distilled vinegar
For thickening:
Instructions
Directions:
Prep: Sterilize the jars and prepare all lids, rings, and canner.- In a medium saucepan combine all the teriyaki sauce ingredients (ginger, Liquid Aminos, brown sugar, vinegar, and lemon juice) and bring to a boil.
- Reduce the heat to low and scoop out 1/4 cup for thickening later. Continue to simmer the rest of the sauce for 20 minutes, partially covered.
- During the last few minutes of cooking add the Therm Flo to the reserved liquid and whisk together until lumps are gone. Slowly whisk the mixture into the simmering pot of teriyaki sauce and cook until slightly thickened.
- Ladle the hot teriyaki sauce into the prepared jars, leaving 1/4-inch headspace. Wipe clean rims and shut each jar finger tight, then place them into the canner (or large pot).
- Cover the jars with 2 inches of hot tap water and bring to a boil. Once the water comes to a boil set the timer for 20 minutes.
- Remove jars using a jar lifter and place them on a kitchen towel. Carefully twist each band tightly shut to ensure they seal, only don't press down on the lids. Cool for 12-24 hours on the towel before checking for seals.
- Label and store the jars in a cool dark place on the shelf.
Notes
- Peel and finely grate fresh ginger using a zester. Tightly packed when measuring in the US measuring spoons to get the correct amount.
- It is not USDA-recommended to use fresh lemon juice or cornstarch.
Nutrition per serving
