Barbecue Sauce

Ingredients

10 pounds firm, ripe tomatoes, cored, peeled and chopped

2 large onions, finely chopped (about 2 cups)

3 cloves garlic, minced

1 tablespoon crushed red pepper

1 tablespoon celery seed

1 1/2 cups brown sugar

1 tablespoon dry mustard

2 teaspoons Ball 100% Natural® Canning and Pickling Salt

1 1/2 teaspoons mace

1 teaspoon ginger

1 teaspoon cinnamon

1 cup vinegar, 5% acidity

1/3 cup lemon juice





Instructions

Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.



Combine tomatoes, onions, garlic, red pepper and celery seed in a large saucepot. Simmer, covered, until vegetables are soft, about 30 minutes. Press tomato mixture through a fine sieve or food mill; discard seeds.



Return tomato mixture to the saucepot and add the remaining ingredients. Cook over low heat until mixture thickens, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.



Process 20 minutes in a boiling-water canner.

Yield: about 3 pints.