Ingredients
12lbstomato,peeled
3cupsonion,finely chopped
4clovesgarlic,chopped
1 ½cupsapple cider vinegar
½cupbourbon
2cupsdark brown sugar,packed
1tbspgarlic powder
1tbspmustard powder
2tbspsmoked paprika
1tspcayenne pepper
2tspchili flakes
2tbspsalt
Preparation
Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil. Lower heat and simmer for 30 minutes, or until vegetables are very soft.
Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer for about 1½ to 2 hours, until thickened and darker in color, stirring occasionally to prevent scorching.
Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
Ladle hot barbecue sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band. Adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand for 5 minutes. Remove jars and cool for 12 to 24 hours. Check lids for seal. They should not flex when center is pressed.
Serve and enjoy!
