Recipe: Barbecue Sauces (canning recipe)

You will need to use a recipe designed for safety in canning any homecanned food. Do not change the amounts of the vegetables since it will change the acid level necessary for safe canning.
I am sorry, I don't know if this is like the sauce you asked about or not..

BARBECUE SAUCE
Yield: About 4 pint jars

4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes)
2 cups chopped celery
2 cups chopped onions
1 1/2 cups chopped sweet red or green peppers (about 3 medium peppers)
2 hot red peppers, cored, and chopped
1 teaspoon black peppercorns
2 cloves garlic, crushed
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon canning salt
1 teaspoon hot pepper sauce (e.g., Tabasco )
1/8 teaspoon cayenne pepper
1 1/2 cups of (5%) vinegar

*Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half, (about 45 minutes).

Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 11/2 to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns.

Fill hot sauce into clean, hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

Process in pints or half pints only for safety, quarts will be underprocessed and unsafe.

Note: There are many types of barbecue sauce recipes and the acidity will vary among recipes. This canning process is intended for this recipe and procedure.