Barbecue Sauce From Scratch - cooking recipe

Ingredients

24 large ripe tomatoes, peeled and chopped
2 large onions, chopped
2 c. celery, chopped
1 c. chopped green pepper
1 c. chopped red pepper
2 hot peppers, cut up
1 tsp. peppercorns
1 1/2 c. or more of onions
1 c. brown sugar, packed
1 c. vinegar
2 garlic cloves, crushed
1 Tbsp. salt
1 Tbsp. dry mustard
1 Tbsp. paprika
1 tsp. Tabasco sauce
1 tsp. cayenne pepper

Preparation

After all vegetables are chopped, put in a large pot and cook until all the veggies are soft, about 30 minutes.
Press through a sieve or food mill.
Put back on stove and cook until mixture is reduced to about 1/2, or about 45 minutes.
Add with the sieved mixture the remaining ingredients, and let cook.
Tie peppercorns in a cheesecloth and drop in the mixture to cook.
After all ingredients are together, they should cook about 1 1/2 hours.
Stir frequently to keep from sticking.
When of desired thickness, pour hot, into sterilized jars and seal.
Process pints 20 minutes in boiling water bath.
Yield:
4 to 5 pints.
(To use, add 1 cup salad oil to 1 pint and mix thoroughly.)