Recipes - print - Barbecue Sauce 28

Barbecue Sauce 28 - Recipe

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To prepare tomatoes scald, peel and quarter.

Combine quartered tomatoes, quartered onions, celery and peppers in a large saucepan. Bring to a boil over medium heat and cook until vegetables are tender, about 30 minutes.

Remove from heat and let stand for 2 hours to cool.

Put through sieve or a few layers of cheese cloth.

Place back into saucepan and bring to a boil and cook until mixture is reduced to about half, about 45 minutes.

Tie peppercorns in a cheesecloth bag; Add with remaining ingredients and cook slowly until mixture is the consistency of honey, about 1 1/2 hours. As mixture thickens, stir frequently to prevent from sticking.

Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place in a hot water bath 20 minutes for pints and 30 minutes for quarts.

Remove from hot water using a jar lifter and place on a towel and let stand overnight to cool.

Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.

Yields about 4-5 pints.

To use, add 1 Cup of salad oil to 1 pint jar of barbecue sauce and mix thoroughly.

-4 quarts ripe tomatoes
-2 onions, quartered
-2 cups celery, chopped
-1 1/2 cups green or red bell peppers, seeded, chopped
-2 hot red peppers
-1/2 teaspoon Cayenne pepper
-1 teaspoon peppercorns
-2 cups onion, chopped
-1 cup brown sugar, packed
-1 cup vinegar
-2 cloves garlic, crushed
-1 tablespoon salt
-1 tablespoon dry mustard
-1 tablespoon paprika
-1 teaspoon Tabasco sauce