Barbecue Sauce

IMG_3490,
originally uploaded by Lakenvelder.

This takes a some time to produce and can the Barbecue sauce but in the winter it is nice to be able to ope some sauce you have prepared. It is just so much fresher and has a cleaner taste than any sauce purchased. If you never canned before I suggest reviewing canning instructions to review how the process works for successful results. This is only the recipe.

4 quarts chopped, peeled and cored tomatoes
2 cups chopped celery (about 3 stocks)
2 cups chopped onions( about 2)
1 12/ cups chopped sweet green or sweet red peppers (2 medium)
2 hot red peppers , finely chopped
1 teaspoon peppercorn
1 cup brown sugar
2 cloves garlic
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon salt (kosher)
1 tablespoon hot pepper sauce
1/8 cayenne pepper
1 cup vinegar


Combine the tomatoes, celery, onions and peppers in a large cooking pot. Cook the vegetables until they are soft. this should take about 30 minutes. Press through a fine sieve or food mill. Put the moisture back into the cooking pot and cook until reduced by about 1/2. this should take about 45 minutes. Put the peppercorns an a spice bad and add bag into sauce.Cook slowly until the mixture is about the consistency of catsup., This should take about 1 1/2 hours. Stir frequently to prevent sticking. remove the spice bag and ladle into hot jars, leaving 1/4 inch head space. Adjust the two piece caps. Process 8 half-pints or 4 pints 20 minutes in a boiling-water canner.