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Canning Recipe Needed

 
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cabo_wabo_24
Newbie


Joined: 01 Mar 2005
Posts: 55
Location: Carey,Ohio

PostPosted: Thu Aug 18 05 1:46 am    Post subject: Canning Recipe Needed Reply with quote

I have an abundance of Roma tomatos this year from my garden . I was wondering if sombody could give me a good recipe for Barbeque sauce to use up these tomatos I would like to can the sauce so if anybody could help it would be great.
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Thu Aug 18 05 2:37 am    Post subject: Reply with quote

Here's a good place to ask canning questions: http://groups.google.com/group/rec.food.preserving?hl=en&lr=&ie=UTF-8
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Fri Aug 19 05 6:17 am    Post subject: Reply with quote

This is the FAQ for that list: http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm
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Tom Chilton



Joined: 10 Feb 2005
Posts: 2

PostPosted: Sun Sep 25 05 10:56 pm    Post subject: Here's one from UGA extension Reply with quote

Barbecue Sauce

* 4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes)
* 2 cups chopped celery
* 2 cups chopped onions
* 1½ 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
* 1½ cups of (5%) vinegar

Yield: About 4 pint jars

*Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. 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).

3. Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1½ to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns.

4. 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.

5. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.

Table 1. Recommended process time for Barbecue Sauce in a boiling water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 20 min 25 min 30 min 35 min

Note: There are many types of barbecue sauce recipes and the acidity will vary among recipes. This canning process is intended for this recipe and procedure.

Trade and brand names are used only for information. The Cooperative Extension Service, University of Georgia College of Agricultural & Environmental Sciences and College of Family & Consumer Sciences, and the U.S. Department of Agriculture do not guarantee nor warrant published standards on any product mentioned; neither does the use of a trade or brand name imply approval of any product to the exclusion of others which may also be suitable.

This document was adapted from "So Easy to Preserve", 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
_________________
Tom Chilton
Mojave Hot Stuff BBQ
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