1Combine tomatoes, onions, garlic, hot pepper flakes, and celery seeds in a large stainless steel pot.
2Combine tomatoes, onions, garlic, hot pepper flakes, and celery seeds in a large stainless steel pot.
3Combine tomatoes, onions, garlic, hot pepper flakes, and celery seeds in a large stainless steel pot.
4Bring to a boil over high heat, stirring often.
5Bring to a boil over high heat, stirring often.
6Bring to a boil over high heat, stirring often.
7Reduce heat, cover, and simmer until vegetables are soft, about 30 minutes.
8Reduce heat, cover, and simmer until vegetables are soft, about 30 minutes.
9Reduce heat, cover, and simmer until vegetables are soft, about 30 minutes.
10Blend the mixture right in the pot with an immersion blender (or carefully in batches in a regular blender) until smooth.
11Blend the mixture right in the pot with an immersion blender (or carefully in batches in a regular blender) until smooth.
12Blend the mixture right in the pot with an immersion blender (or carefully in batches in a regular blender) until smooth.
13Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger, and cinnamon.
14Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger, and cinnamon.
15Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger, and cinnamon.
16Bring back to a boil, then reduce heat and simmer uncovered, stirring often, until thickened to a thin barbecue sauce consistency, about 30–45 minutes.
17Bring back to a boil, then reduce heat and simmer uncovered, stirring often, until thickened to a thin barbecue sauce consistency, about 30–45 minutes.
18Bring back to a boil, then reduce heat and simmer uncovered, stirring often, until thickened to a thin barbecue sauce consistency, about 30–45 minutes.
19Meanwhile, prepare your canner, jars, and lids.
20Meanwhile, prepare your canner, jars, and lids.
21Meanwhile, prepare your canner, jars, and lids.
22Ladle hot sauce into hot jars, leaving ½ inch headspace.
23Ladle hot sauce into hot jars, leaving ½ inch headspace.
24Ladle hot sauce into hot jars, leaving ½ inch headspace.
25Remove air bubbles and wipe rims.
26Remove air bubbles and wipe rims.
27Remove air bubbles and wipe rims.
28Apply lids and bands fingertip tight.
29Apply lids and bands fingertip tight.
30Apply lids and bands fingertip tight.
31Process in a boiling-water canner for 20 minutes (adjust for altitude).
32Process in a boiling-water canner for 20 minutes (adjust for altitude).
33Process in a boiling-water canner for 20 minutes (adjust for altitude).
34Turn off heat, let rest 5 minutes, then remove jars to cool 12–24 hours.
35Turn off heat, let rest 5 minutes, then remove jars to cool 12–24 hours.
36Turn off heat, let rest 5 minutes, then remove jars to cool 12–24 hours.
37Check seals, lids should not flex when pressed.
38Check seals, lids should not flex when pressed.
39Check seals, lids should not flex when pressed.
Ingredients
20 cups chopped cored peeled tomatoes
20 cups chopped cored peeled tomatoes
20 cups chopped cored peeled tomatoes
2 cups finely chopped onions
2 cups finely chopped onions
2 cups finely chopped onions
3 garlic cloves, finely chopped
3 garlic cloves, finely chopped
3 garlic cloves, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp hot pepper flakes
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1 Tbsp celery seeds
1 Tbsp celery seeds
1.5 cups lightly packed brown sugar
1.5 cups lightly packed brown sugar
1.5 cups lightly packed brown sugar
1 cup white vinegar (5% acidity)
1 cup white vinegar (5% acidity)
1 cup white vinegar (5% acidity)
0.333 cup bottled lemon juice
0.333 cup bottled lemon juice
0.333 cup bottled lemon juice
1 Tbsp liquid smoke (optional)
1 Tbsp liquid smoke (optional)
1 Tbsp liquid smoke (optional)
1 Tbsp Worcestershire sauce
1 Tbsp Worcestershire sauce
1 Tbsp Worcestershire sauce
1 Tbsp molasses
1 Tbsp molasses
1 Tbsp molasses
2 Tbsp salt
2 Tbsp salt
2 Tbsp salt
2 Tbsp pepper
2 Tbsp pepper
2 Tbsp pepper
1 Tbsp ground cumin
1 Tbsp ground cumin
1 Tbsp ground cumin
1 teaspoon chili powder
1 teaspoon chili powder
1 teaspoon chili powder
1.5 Tbsp ground mace or nutmeg
1.5 Tbsp ground mace or nutmeg
1.5 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 Tbsp dry mustard
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground ginger
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cinnamon
1 tsp ground cinnamon
Equipment
large stainless steel potimmersion blenderregular blendercannerjarslids