Canning Barbecue Sauce

I have always wanted to try canning my own sauces.  This is a good recipe; I think it almost tastes like a peach barbecue sauce ... I know this sounds weird, but it does.  The recipe is from Ball's Complete Book of Home Preserving and can also be found on their website at: http://www.freshpreserving.com/recipe.aspx?r=138

Makes about 3 (16 oz) pints {I ended up with 4 1/2 pint jars}

Ingredients:
20 cups chopped cored peeled tomatoes (about 21 medium) {I only peeled about 2/3 of the tomatoes; I figure you have to run it all through a sieve anyway!}

2 cups finely chopped onions (about 3 to 4 medium)
3 cloves garlic, chopped {I used garlic powder}
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
3 (16 oz) pint glass preserving jars with lids and bands

Directions:
1. COMBINE tomatoes, onions, garlic, hot pepper flakes and celery seeds in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are soft, about 30 minutes.

Everything in the pan, ready to go!

2. TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using a food mill. Discard solids.

Ready to reduce!

3. RETURN liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
4. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.