Canned Barbecue Sauce
Source of Recipe
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List of Ingredients
4 quarts chopped peeled cored ripe tomatoes
2 medium onions; quartered
2 cups chopped celery
1 1/2 cups chopped sweet green or red peppers
2 hot red peppers
1/8 teaspoon cayenne pepper
1 teaspoon peppercorns
2 cups chopped onion
1 cup brown sugar - (packed)
1 cup vinegar
2 garlic cloves; crushed
1 tablespoon salt
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon Tabasco sauce
Recipe
Combine tomatoes, quartered onions, celery and peppers. Cook until
vegetables are soft, about 30 minutes. Press through a fine sieve
or food mill. Cook until mixture is reduced to about one-half (for
about 45 minutes).
Tie peppercorns in a cheesecloth bag, add with remaining ingredients
and cook slowly until mixture is the consistency of catsup, about 1
1/2 hours. As mixture thickens, stir frequently to prevent sticking.
Pour, hot, into jars leaving 1/4-inch head space. Adjust caps.
Process half-pints and pints 20 minutes in boiling water bath.
To use: Add 1 cup salad oil to 1 pint jar of barbecue sauce and mix
thoroughly.
This recipe yields 4 to 5 pints.
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