Boil all till thick (2-3 hours). Stir frequently as sugar content will cause it to burn easily. Taste for sweetness and add vinegar to make less sweet, or sugar for sweeter taste. Taste for 'hotness' and add chili, tobassco, chili powder VERY MODERATELY till desired taste is reached. Puree with Hand Stick Blender. Boil a few more hours to thicken. Pour boiling water into 5 clean mason jars to sterilize. Do same for lids. Let sit at LEAST 3 min. Bottle up the sauce, leaving 1/4" space from top of bottle to sauce. Hand tighten lids. They will seal themselves. ( you will hear the lids pop as they cool). Refrigerate after opening. From: Mary Lou Kakanowski Exported from Home Cookin 4.8 (http://www.mountain-software.com)
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|Serving Size: 1 serving (993g)|
|Recipe Makes: 5|
|Calories from Fat: 22 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 75.1mg||3 %|
|Potassium 2308.7mg||61 %|
|Total Carbohydrate 117.5g||35 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 99.7g|
|Protein 9.4g||13 %|
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Calories per serving: 484
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