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| All-American Barbecue Sauce
10 pounds firm ripe tomatoes, cored, peeled, & chopped
2 large onions, finely chopped
3 garlic cloves, minced
1 tablespoon of crushed red pepper
1 tablespoon of celery seed
1 1/2 cups of brown sugar
1 tablespoon of dry mustard
2 teaspoons of salt
1 1/2 teaspoons of mace
1 teaspoon of ginger
1 teaspoon of cinnamon
1 cup of vinegar, 5% acidity
1/3 cup of lemon juice
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.
This recipe yields about 3 pints.
Recipe originally from Traxx Farms in Union Township, as published in the Greensburgh Tribune-Review, 09-19-1999 |
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