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Barbecue Sauce
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

Boil tomatoes for 20 minutes and skin. Then process through a Fabio Leonardi Tomato Mill.

Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half (about 45 minutes).

Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1-1/2 to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns.

Fill hot sauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
Ingredients
4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes)
2 cups chopped celery
2 cups chopped onions
1-1/2 cups chopped sweet red or green peppers (about 3 medium peppers)
2 hot red peppers, cored, and chopped
1 teaspoon black peppercorns
2 cloves garlic, crushed
1 cup brown sugar
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon canning salt
1 teaspoon hot pepper sauce (e.g., Tabasco)
1/8 teaspoon cayenne pepper
1-1/2 cups of (5%) vinegar
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