1956 Bangor Club Barbecue Sauce - cooking recipe

Ingredients

12 c. chopped celery
12 c. chopped onion
1 pt. salad oil
18 large cloves garlic
2 lb. brown sugar
1 to 1 1/2 oz. dry mustard
1/4 c. salt
8 tsp. pepper
21 (8 oz.) cans tomato sauce
21 cans water
1 pt. vinegar
1 pt. lemon juice
3 (5 oz.) Worcestershire sauce
6 red peppers
1 1/2 tsp. cayenne
3 tsp. paprika
6 chili tepines

Preparation

Fry onions and celery in oil until slightly brown.
Add to other ingredients and bring to a boil, then simmer 20 minutes. Seal in sterilized jars.
Makes 12 to 14 quarts.