Recipe(tried): Barbecue Sacue

Hi...

Here's a good barbecue sauce.

Enjoy!

Barbecue Sauce
Source: Ball Blue-Ribbon Cookbook
Yield: 3 pints

10 pounds tomatoes, peeled and cored
2 cups chopped onions
3 cloves garlic, minced
1 tablespoon crushed red pepper
1 tablespoon celery salt
1 1/2 cups brown sugar
1 cup vinegar
1/3 cup lemon juice
1 tablespoon dry mustard
2 teaspoons salt
1 1/2 teaspoon mace
1 teaspoon ginger
1 teaspoon cinnamon

Chop tomatoes in a food processor or blender. Combine tomatoes, onions, garlic, red pepper and celery seed in a large saucepan. Cover and simmer until vegetables are soft, about 30 minutes. Put tomato mixture in a food mill and press out liquid and pulp.

Discard seeds. Return liquid and pulp to saucepan. Add all remaining ingredients and cook over low heat until mixture thickens, about 30 minutes. Pour hot sauce into hot jars
leaving 1/4-inch headspace. Seal.

Note from Linda Lou,WA: This spaghetti sauce would need to be pressure canned to be safe from botulism. Process for time for the vegetable with the longest processing time.