Operation Manual

Barbeque Sauce

Makes about 4 pints (16 oz) of sauce

Tomatoes, chopped, cored, peeled (about 10 to 12 lbs) 26-2/3 cups

Finely chopped onions (about 5 to 6 medium) 2-2/3 cups

Garlic, ﬁnely chopped 4 cloves

Hot pepper ﬂakes 1-1/3 tbsp

Celery seeds 1-1/3 tbsp

Lightly packed brown sugar 2 cups

White vinegar (5% acidity) 2/3 cup

Bottled lemon juice 1/4 cup

Salt 2-2/3 tbsp

Ground mace (or ground nutmeg) 2 tbsp

Dry mustard 1-1/3 tbsp

Ground ginger 1-1/3 tsp

Ground cinnamon 1-1/3 tsp

Ball

brand Pint (16 oz) Glass Preserving Jars with Lids and Bands 4

What you need:

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 soften, about 30 minutes.

2. TRANSFER mixture to a sieve placed over a glass or stainless steel

bowl and, working in batches, press with the back of a spoon to

extract all the liquid and pulp (you can also do this in 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.

What you do:

Make Your Sauce

Recipes