Home-Canned Barbecue Sauce

Blanch, peel, quarter and de-seed tomatoes.

Combine all ingredients.

Cook down FOREVER! Now for the weird part, it seems to work best if I put the hot sauce through a blender and bring back to canning temperature.

(But be so careful - the hot sauce is much more likely to end up on the floor, ceiling, cupboards, face, etc.) It's well worth the effort as it comes out much smoother.

Put through water bath for 40 minutes.

Yields approximately 24 quarts. (That's a lot, but since it takes so much time and energy to make, it'll last a couple years at least!)