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Category: Miscellaneous/Canning
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: All-American Barbecue Sauce
Ingredients:
0 Servings
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10 LB firm ripe tomatoes, cored, peeled,
and, Chopped
2 large onions, finely chopped
3 garlic cloves, minced
1 Tbl red pepper, Crushed
1 Tbl celery seed
1 1/2 cups brown sugar
1 Tbl dry mustard
2 Tsp salt
1 1/2 Tsp mace
1 Tsp ginger
1 Tsp cinnamon
1 cup vinegar, 5% acidity
1/3 cup lemon juice
Method of Preparation:
Prepare Ball brand or Kerr brand jars and closures according to manufacturers 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. Source: "Allistra Corporations recipe archive at " S(Formatted for MC6): "07-12-2001 by Joe Comiskey - " Yield: "3 pints" |
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