BBQ Sauce for Canning

Ingredients

• 20 cups chopped cored peeled tomatoes
• 2 cups finely chopped onions
• 3 garlic cloves, finely chopped
• 1 tablespoon hot pepper flakes
• 1 tablespoon celery seed
• 1 1/2 cups lightly packed brown sugar
• 1 cup white vinegar
• 1/3 cup lemon juice
• 2 tablespoons salt
• 1 1/2 tablespoons nutmeg
• 1 tablespoon dry mustard
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

Directions

1. 1

   In a saucepan combine onions, tomatoes, garlic, pepper flakes, and celery seeds. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables soften, about 30 minutes.

2. 2

   Working in batches, transfer mixture to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all liquid and pulp. Discard solids.

3. 3

   Return liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, nutmeg, mustard, ginger, and cinnamon. Return to boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin bbq sauce, about 30 minutes.

4. 4

   Prepare canner, jars and lids. Jar the sauce leaving 1/2 in headspace. Remove air bubbles, wipe rim, place lids and bands.

5. 5

   Process 20 minutes.