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| Canned Barbecue Sauce
4 quarts of chopped peeled cored ripe tomatoes
2 medium onions, quartered
2 cups of chopped celery
1 1/2 cups of chopped sweet green or red peppers
2 hot red peppers
1/8 teaspoon of cayenne pepper
1 teaspoon of peppercorns
2 cups of chopped onion
1 cup of brown sugar - (packed)
1 cup of vinegar
2 garlic cloves, crushed
1 tablespoon of salt
1 tablespoon of dry mustard
1 tablespoon of paprika
1 teaspoon of Tabasco sauce
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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