All-American BBQ Sauce
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
from Foods Down Under
List of Ingredients
10 lb firm ripe tomatoes cored, peeled, and chopped
2 lrg onions finely chopped
3 garlic cloves minced
1 tbl crushed red pepper
1 tbl celery seed
1 1/2 cup brown sugar
1 tbl dry mustard
2 tsp salt
1 1/2 tsp mace
1 tsp ginger
1 tsp cinnamon
1 cup vinegar, 5% acidity
1/3 cup lemon juiceRecipe
* Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
* Combine tomatoes, onions, garlic, red pepper and celery seed in a large saucepot. Simmer, covered, until vegetables are soft, about 30 minutes. Press tomato mixture through a fine sieve or food mill;
discard seeds.
* Return tomato mixture to the saucepot and add the remaining ingredients. Cook over low heat until mixture thickens, about 30 minutes. As mixture thickens, stir frequently to prevent sticking.
* Carefully ladle hot sauce into hot jars, leaving 1/4-inch
headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
* Process 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
* Yield: 3 pints
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