101 Recipes for Preparing Food in Bulk by Richard Helweg

Author:Richard Helweg
Language: eng
Format: epub
Tags: bulk food, recipes, cooking food, large batches, save money
Publisher: Atlantic Publishing Group Inc.
Published: 2013-02-25T16:00:00+00:00

Barbecue Sauce

Serving size: 1/4 cup

Ingredients

1 1/3 pounds (2 1/2 cups) distilled vinegar

3 1/2 pounds (1 quart 2 cups) canned tomato paste

3 2/3 pounds (1 quart 3 cups) ketchup

3 2/3 pounds (1 quart 3 cups) water

1 pound (3 1/4 cups) packed brown sugar

1 7/8 ounces (3 tablespoons) salt

8 7/8 ounces (1 cup) prepared mustard

1/4 ounce (1 tablespoon) red ground pepper

1 pound (2 7/8 cups) fresh onion, chopped

1 pound (3 3/4 cups) fresh celery, chopped

1 5/8 ounce (1/4 cup 1 2/3 tablespoons) garlic powder

1/4 ounce (1 tablespoon) dark ground chili powder

1 7/8 ounce (3 tablespoons) liquid smoke

Directions

1. Combine vinegar, tomato paste, ketchup, water, sugar, salt, mustard, red pepper, onions, celery, garlic, chili powder, and liquid smoke (optional).

2. Bring to a boil, reduce heat, cover, and simmer for 40 minutes or until sauce is blended.

3. Allow temperature to reach 145 degrees or higher for 15 seconds.

4. Hold for service at 140 degrees or higher.

Freezing Instructions

Allow food to cool completely prior to freezing. Place in an airtight container. Freeze. Reheat over a medium high heat on the stovetop or in a microwave oven for three to five minutes, stirring occasionally.

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