Another favorite is Sharon's (Chase) Tomato Sauce. Posted by Chase - Recipe Exchange Here are two recipes I use. I can mine but it may be frozen or just made up for a meal. Divide the recipe as required. Plain Italian Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 2 cups finely minced celery 2 cups finely minced onion 1 1/2 cups finely minced carrot (use just one for a bit less sweet I use 1 1/2) 12 TBSP bottles lemon juice 2 TBSP coarse salt Note: For one batch I sub hot peppers for some of the carrot and celery, just so I have a piquante sauce as well. Herbed Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 4 - 5 cups chopped herbs of your choice 12 TBSP bottled lemon juice 2 TBSP coarse salt. I use Basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley. For all of them bring to a rolling boil and then lower heat to a high simmer , you want to see some action but not a full boil. After coming to the boil a foam will form, skim it off. Place your jars in the dishwasher , when the jars are done so is the sauce. I generally cook about an hour , you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it. Fill jars as normal. HWB for 30 minutes. * I break the tomatoes with my hands and then use a hand blender to smooth some more. You could use a food processor. I do not seed my tomatoes but you could. Other Notes: You can vary the amounts of each of veggie (celery, onion and carrots) as long as the end result does not exceed 5 1/2 cups of veggies to 24 cups of tomatoes. Some commented that they would cut down the carrots (too sweet) and increase the onions by that same amount. These and some others are posted on the Bernardin website (linked below) - the Canadian division of Jardin/Ball/Kerr. Here is a link that might be useful: Bernardin Tomato Recipes

We don't even get started with a 5-gal bucket, not worth it. We make tomato juice (very thick) for chili, try to get about 50-60 qts, spaghetti sauce (another 30-40 pints&half), some diced tomatoes with onions/peppers (misc recipes, about 50 1/2 pints). We don't use alot of tomatoes, but try to have enough canned of any 1 crop to last 2 years. We do this because we never know if the next year's crop will be a success or not. Have done this for years, so every other year or so, we'll do tomatoes, another year-beans, another year-corn. We do peas and beets whenever we can get a good crop or deal. I raised 3 boys back in the 70-80s and kept my food budget down to about $20-30 per week, with help from the garden. Now we live on less than $1200 per month for EVERYTHING.

There are many approved (as in tested for safety) BBQ sauce recipes. As Linda Lou said try any of the canning cookbooks or NCHFP - linked below - or the Ball website, or homepreserving.com for starters. If you use one of the approved recipes for canning then you can always add the pineapple juice and bits at food prep time. And in some cases, since the pineapple juice is so acidic you can sub some of it for the other liquids called for in the recipe. What makes a cooking recipe unsafe for canning is that you cannot know the pH or the density of it so you can't determine a method of processing or a time for processing. Safe canning recipes always include that information. Recipes that include all sorts of low-acid foods like onions, garlic, peppers, fresh herbs, etc. require sufficient acid to be added to make them safe for shelf storage in an anaerobic environment. Note how much more vinegar is called for in the NCHFP Bar B Q Sauce recipe than in the one you linked. Ball also has a good recipe for Bar B Q Sauce that calls for 1/3 c lemon juice and you could easily use pineapple juice instead. Hope this helps. Dave Here is a link that might be useful: NCHFP

Here's one. Check the link. I didn't understand what you meant by "makes one from a celery co.?" Carol Here is a link that might be useful: Barbecue Sauce