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Barbecue Sauce!

SHARING IS CARING!
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Even though Fall is now upon us, you may have plenty of tomatoes still and here is a great Barbecue Sauce recipe to keep you going through the rest of the barbecue season and perhaps all through winter.  My guess is that if you make this, its going to be well eaten by winter though!

If it does make it to winter, don’t you just love the way canning foods from this season’s harvest preserves those lovely flavors bringing summer into those long winter days…As you eat the preserves of today on those chilly nights, you can remember the harvesting (or if not harvesting), the canning that took place to create those canned delights.

This lovely barbecue recipe will make 3 pints (16 oz) and you will need 20 cups of chopped and cored peel tomatoes.  As a guide that’s about 21 medium tomatoes.

Ingredients:

20 cups chopped cored peeled tomatoes
2 cups finely chopped onions (about 3 to 4 medium)
3 cloves garlic, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

  1. COMBINE tomatoes, onions, garlic, hot pepper flakes and celery seeds in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are soft, about 30 minutes.

  2. TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using a food mill. Discard solids.

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

  4. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

  5. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

  6. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Recipe via:
Imagevia: Flickr user: Dru Kelly

SHARING IS CARING!
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