Barbecue Sauce

Gather

Ingredients

• 4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes)
• 2 cups chopped celery
• 2 cups chopped onions
• 1½ cups chopped sweet red or green peppers (about 3 medium peppers)
• 2 hot red peppers, cored, and chopped
• 1 teaspoon black peppercorns
• 2 cloves garlic, crushed
• 1 cup brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon paprika
• 1 tablespoon canning salt
• 1 teaspoon hot pepper sauce (e.g., Tabasco®)
• 1/8 to 1¼ teaspoon cayenne pepper
• 1¼ cups of (5%) vinegar

Preserve

Instructions

1. 01

   Wear food-safe gloves while preparing the hot peppers and avoid touching your face. Use the listed ingredient amounts and 5% vinegar without changing their proportions.

2. 02

   In a boiling-water canner, combine the prepared tomatoes, celery, onions, sweet peppers, and hot peppers. Cook about 30 minutes, until soft, then puree with a sieve, food mill, food processor, or blender.
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3. 03

   Cook the puree for about 45 minutes longer, until its volume is reduced by half.

4. 04

   Tie the peppercorns in cheesecloth. Add that bag and every remaining ingredient to the puree, then cook slowly for 1-1/2 to 2 hours, stirring more often as it thickens to ketchup consistency. Remove the spice bag.

5. 05

   Fill hot half-pint or pint jars with the sauce, leaving 1/2-inch headspace. Release bubbles, correct the level, clean rims, and fasten the lids.

6. 06

   At 0-1,000 ft, process this barbecue sauce in half-pints or pints for 20 minutes in a boiling-water canner. Increase the time.
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