Canning Recipes




Canned Barbecue Sauce
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 quarts chopped peeled cored ripe tomatoes
2 medium onions -- quartered
2 cups chopped celery
1 1/2 cups chopped sweet green or red peppers
2 hot red peppers
1/8 teaspoon cayenne pepper
1 teaspoon peppercorns
2 cups chopped onion
1 cup brown sugar - (packed)
1 cup vinegar
2 garlic cloves -- crushed
1 tablespoon salt
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon 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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