RhubarBQ sauce ATTN Botch

Unfortunately I do not always follow recipes to a T. These are the ones I used to come up with the batch I canned.

antique recipe: (mostly for the base)
30 large tomatoes
8 large onions
7 (? hard to read) green peppers
2 stalks celery
1/2 c salt
11/4 c sugar
2qt vinegar
"ground spices" (see following recipe for "recommended" spices
scald, pare and cut up tomatoes. Chop fine onions and celery. Add the other ingredients. Cook about 3 hours or until well cooked down, longer if needed. Ground spices amd more sugar may be added if desired.

my uncle's mother's chili sauce (for the flavors more or less)
"Peg Ryan's No Cook Chili Sauce"
1 peck tomatoes
12 onions
2 bunches celery
3 hot or 1 red sweet+ 1 green bell+1 hot pepper (yes to all)

Grind or chop veggies add 1/2 cup Kosher salt
Let stand in fridge overnight.
Drain very good all watery liquid off veggies the next morning.
Boil 5-10 min
1 Qt white vinegar,
1 teaspoon each cloves, ginger, cayenne pepper
Add Veggies and bring mixture to boiling point but do not boil. Seal in sterilized jars
notes: 2teaspoons allspice, 2 teaspoons cinnamon 1 teaspoon mustard seed.

My notes:
I used allspice, mustard seed and added a little bit of the above spices- not cloves till it suited my taste, then floated a couple star anise pods till all cooked down- pulled them out before canning. It boils for quite a long time to get thick, even using alot of roma tomatoes. Be careful not to scorch it too. I did leave peels on some of the tomatoes to give a little texture, the vinegar makes them soften. It should have a slight texture to it, chop fine, grind coarse.

Aunt Debbie's garden relish (THE BEST AROUND)
4 qts unpeeled picling cukes
4 red or green bell peppers (hot peppers make it even better- just label it to know hot or not so hot if you make both ways- no way to tell)
4 medium onions
4 cups sugar (or flavor equivalent of splenda- put in at last moment possible cooking can make it bitter)
4 cups vinegar
2 teaspoons tumeric
2 teaspoons ground pepper
1 tablespoon celery seed (I don't like it so I use 1 teaspoon- not right without it all together though)
1 tablespoon mustard seed

Grind vegetables fine and sprinkle with salt (amount not specified- it is about a handful just to help de-water veggies) let stand 2 hours (in the liquid is ok) drain.
In a large pan or stock pot bring vinegar, sugar (wait till adding veggies if using splenda) and spices to a boil. Add veggies, boil gently about 30 min. Put in jars, seal, hot water bath 10 min.

I use hot peppers (jalepeno or whatever you like) you cannot tell the heat it will have after canning by the flavor of the uncanned product. Sometimes it gets hotter sometimes it cools right off to "did I mismark the not hot stuff??" I add it till I have a hard time eating it in the sugar/vinegar for a little bit it is the tendency to cool off, but not always. I like it with a little kick, so have fun with it.

10 c zucchini squash the "OMG how'd I miss THAT" ones work best (then you say you wanted it to get that big to make relish (yellow is not as good in this) leave the green on & shred or grind course
4 c onions
5 T salt

mix let sit overnight, rinse drain well a little squeeze ok too

2 1/2 c vinegar
5 c sugar (a little less is ok with me)
1 Tablespoon dry mustard
1 Tablespoon tumeric
1 Tablespoon cornstarch
2 teaspoons celery seed (or less)
1/2 teaspoon black pepper
1 red & 1 green bell pepper (haven't tried hots here)

cook 20-30 min slowly, & can water bath 10 - 15 min