Zesty Barbecue Sauce
Wash tomatoes. Remove stem ends and cores. Cut tomatoes into quarters.Advertisement
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.
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.)
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.
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.