* Exported from MasterCook *

Barbecue Sauce - Ball Blue Book

Recipe By :
Serving Size : 4 Pints ** Preparation Time :0:00
Categories : Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Gallon Peeled, cored chopped red
Tomatoes (about 24 large)
1 Pint Chopped celery (about 3 stalks)
1 Pint Chopped onions (about 2 medium)
1 1/2 Cups Chopped sweet green or sweet
Peppers (about 2 meduim)
2 Hot red peppers -- finely chop
1 Teaspoon Peppercorns
1 Cup Brown sugar
2 Garlic Cloves -- minced
1 Tablespoon Dry mustard
1 Tablespoon Paprika
1 Tablespoon Salt
1 Teaspoon Hot pepper sauce

1 Dash Cayenne pepper
1 Cup Vinegar

Combine tomatoes, celery, onions and peppers in a large
sauce pot. 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, 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. Remove spice bag.

Pour hot into jars, leaving 1/4-inch head space. Adjust
caps. Process half pints and pints 20 minutes in boiling
water bath.
** Yield: about 4 pints

NOTE: When cutting or seeding hot peppers, wear rubber
gloves to prevent hands from burning.

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