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Recipe Summary

prep:
1 hr
cook:
2 hrs 20 mins
Servings:
70
Yield:
about 5 half-pints
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Ingredients

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Directions

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  • Wash tomatoes. Remove stem ends and cores. Cut tomatoes into quarters.

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  • Place tomatoes in a 10- to 12-quart Dutch oven or kettle. Cover and simmer about 15 minutes or until tomatoes are soft. Add onion, celery, peppers, and garlic. Heat to boiling; reduce heat. Simmer, uncovered, for 30 minutes.

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  • Press tomato mixture through a food mill. Discard seeds and peels. Measure 19 cups. Return tomatoes to kettle and simmer, uncovered, for 1 to 1-1/4 hours or until mixture is reduced by half, stirring occasionally. (Measure the depth with a ruler at the start. At the finish, the depth should be half of the original measure.)

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  • Stir in vinegar, brown sugar, Worcestershire sauce, paprika, salt, mustard, and pepper. Simmer, uncovered, over medium to low heat, stirring frequently, for 1 hour or until desired thickness.

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  • Immediately ladle the hot sauce into hot, clean half-pint canning jars, leaving 1/2-inch headspace*. Wipe jar rims and adjust lids. Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boil). Remove the jars from canner; cool on racks.

*

To freeze rather than process this well-seasoned sauce, first set the kettle in ice water to cool. Then ladle sauce into wide-top freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze.

Nutrition Facts

38 calories; total fat 0g; saturated fat 0g; cholesterol 0mg; sodium 142mg; carbohydrates 9g; fiber 1g; protein 1g; vitamin a 62RE; vitamin c 19mg; calcium 10mg; iron 1mg.
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Reviews

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