Help With BBQ Recipe


 
PHolder

PHolder

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Hello All!
I have a BBQ Sauce Recipe I will share but before I do I have a question.

It calls for a Peck of Tomatoes that have been cooked and run thru a sieve. Being the lazy sort, I'm thinking of using store bought tomato puree. Since a peck is 8 quarts, would 8 quarts of tomato puree do the trick?

Thoughts?
 
My Aunt’s BBQ

  • 6 Onions Chopped Fine
  • 4T Salt
  • 4T Pepper
  • 3T Mustard (I am assuming this is dry mustard)
  • 1T Red Pepper (Ground)
  • 1T Ground Cloves
  • 1T Celery Seed
  • 1T Horseradish
  • 2 ¼ Cup Sugar
  • 1 Qt Vinegar (Apple Cider)
  • 1 Peck Tomatoes
Boil Tomatoes and skin.

Put through a sieve.

Add all other ingredients and cook for 3 hours.

We would put this in mason jars while still hot and let the cooling seal the jars. I don't recall having to "process" these.
We would put this on chicken & pork. Mom would sometimes fry up some wings, drain off the oil and add some of this and let it cook down. Yum Yum. It has a very unique flavor, spicy but unique.
 
By the time you figure how much volume you'll lose to skins, seeds and some pulp, 8 liquid quarts of puree should be pretty close to what you'll end up with from a peck of tomatoes (A peck is 8 dry quarts, which converts to just over 9.3 US quarts liquid).

Unless you plan on storing the jars refrigerated, I'd recommend processing them.
 
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