Home Canned BBQ Sauce
Source of Recipe
The Well Stocked Pantry
List of Ingredients
24 large ripe tomatoes
3 stalks celery
2 medium onions
3 1/2 bell peppers
1 teaspoon peppercorns, tied in cheesecloth
2 fresh red chilies, seeded -- (2 to 3)
1 cup sugar
3 cloves garlic, minced
1 tablespoon mustard powder
1 tablespoon paprika
1 tablespoon salt
1 cup cider vinegarRecipe
Peel and chop tomatoes, celery, onions and bell pepper. Heat skillet on low and add the veggies; slowly sweat until soft, about 30 minutes. Transfer to food processor and puree until smooth. Return mixture to skillet and cook until reduced by half, about 40 minutes, stirring occasionally (and don't let stick to bottom of pan). Stir in remaining ingredients and cook fr another 1 1/2 hours, stirring frequently, making sure the sauce doesn't burn. Using pair of tongs, remove peppercorn bag.
Ladle the sauce into sterilized jars, leaving 1/4" headspace. Clean jar rims and insure jars are tightly sealed. Place rack into bottom of water-bath canner. Half-fill canner with hot or boiling water. Lower jars into canner, insuring they don't touch one another, the bottom or sides. Add more hot water to cover tops of jars by 2 inches. Bring to a rolling boil, cover, ad process for 20 minutes. Remove jars from canner using jar lifter. Place on clean dish towels to cool, allowing space between each jar. After 24 hours, remove screw rings and label. Keep for 9 mos. to 1 year on pantry shelf. Store in fridge for up to 2 weeks after opening. Makes 2 quarts.
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