BBQ Sauce

In the past two days I have had the pleasure of harvesting 72 tomato's, doesn't sound like a lot, but it is for the two plants that I have, lol. So I really wanted to make BBQ sauce. I found a couple different ways to make it and will slowly make them all to see what we like.  I will tell you with this one, not one of our favorites in favor to traditional BBQ sauce. It never gets real thick it stays thin. Maybe operator error, or this is just how it is suppose to turn out. I don't know. Anyways it still taste really good. Our intentions with this BBQ however have change. I use it as a marinade, it is WONDERFULLY delish! Two thumbs up.

Last night I took Hillshire Farms smoked sausage its a staple in my house, and I sliced it up poured some BBQ in let it come to a boil then simmered till ready for dinner. Lets just say the girls kept asking for more "hot dogs" there were no leftovers. I also have intentions to try my good ole pulled pork with it too. Let it cook in that BBQ alllll day. Sounds like a great plan! :)

This part in the instructions I think I will hold off and skip next time. Didn't feel like it was necessary, but if you try this you make the call. Maybe you know what your doing more than I do with a sieve.

Smells YUMMY! :)

The finished product! I hope you enjoy trying this and if you have young ones, its not hot or spicy at all.

I found the recipe at http://www.freshpreserving.com/recipe.aspx?r=138

You will need:

20 cups chopped cored peeled tomatoes (about 21 medium)
2 cups finely chopped onions (about 3 to 4 medium)
3 cloves garlic, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

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 are soft, about 30 minutes.
2.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using 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.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.