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Barbecue Sauce

Source: Weldon Russell
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Active Time:  2 Hours 5 Minutes
Total Time:  2 Hours 5 Minutes
  Makes 2 quarts
The traditional favorite!
24 large, ripe tomatoes
3 stalks celery
2 medium onions
3 1/2 bell peppers
1 teaspoon peppercorns, tied in cheesecloth
2-3 fresh red chilies, seeded
1 cup sugar
3 cloves garlic, minced
1 tablespoon mustard powder
1 tablespoon paprika
1 tablespoon salt
1 cup cider vinegar
Peel and chop the tomatoes, celery, onions, and bell peppers. Heat a skillet on low and add the tomatoes, celery, onions, and bell peppers. Sweat slowly until soft, about 30 minutes.

Transfer to a food processor, and puree until smooth.

Return the mixture to the skillet and cook until reduced by half, about 40 minutes, stirring occasionally and being careful not to let the bottom of the pan stick. Stir in the remaining ingredients and cook for another 1 1/2 hours, stirring frequently, making sure the sauce does not burn. Using a pair of tongs, remove the peppercorn bag.

Ladle the sauce into sterilized jars, leaving 1/4 inch headspace. Clean the jar rims and insure the jars are tightly sealed.

Place the rack in the bottom of the water-bath canner. Half-fill the canner with hot or boiling water. Lower the jars into the canner, insuring that they do not touch one another, the bottom, or the sides. Add more hot water to cover tops of jars by .2 inches. Bring to a rolling boil, cover, and process for 20 minutes. Remove jars from the canner using jar tongs. Place on clean dish towels to cool, allowing space between each jar. After 24 hours, remove the screw rings and label. Keep for 9 months to a year on the pantry shelf. Store in the refrigerator, after opening, for up to 2 weeks.

CANNING TIP: When canning, it is essential to leave space between the top of the food and the rim of the storage container to enable a vacuum to form. Each recipe has a specified amount of headspace indicated because if too much or too little is allowed a seal will not form, causing the food to spoil.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 quarts
Calories: 32
Sodium: 117mg
Fiber: 1g
Carbohydrates, Total: 8g
Protein: 1g
% Cal. from Fat: 0%
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