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Spices/Sauces/Rubs


12 pounds ripe tomatoes
3 cups chopped onions (3 large)
2 � cups chopped celery
2 � cups chopped red or green sweet peppers (3 medium)
� cup seeded and chopped fresh jalape�o chile peppers*
3 cloves garlic, quartered
2 cups vinegar
1 � cups packed brown sugar
3 tablespoons Worcestershire sauce
4 teaspoons salt
4 teaspoons dry mustard
4 teaspoons paprika
� teaspoon ground black pepper

Remove stem ends and cores from tomatoes. Cut tomatoes into quarters. Place tomato quarters in a 10- to 12-quart stainless-steel, enamel, or nonstick heavy pot. Cook, covered, over low to medium heat about 15 minutes or until tomatoes are soft. Stir in onions, celery, sweet peppers, jalape�o peppers, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes.

Press tomato mixture through a food mill. Discard seeds and skins. Measure 19 cups tomato mixture; return to pot. Measure the depth of the mixture with a ruler. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 1 1/4 hours or until mixture is reduced by half, stirring occasionally. (Measure depth again with a ruler; should be half of original depth.)

Stir in vinegar, brown sugar, Worcestershire sauce, salt, dry mustard, paprika, and black pepper. Simmer, uncovered, about 1 hour more or until mixture reaches desired consistency, stirring frequently.

Ladle hot sauce into hot sterilized half-pint and/or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

Unrated