| To prepare tomatoes scald, peel and quarter. Combine quartered tomatoes, quartered onions, celery and peppers in a large saucepan. Bring to a boil over medium heat and cook until vegetables are tender, about 30 minutes. Remove from heat and let stand for 2 hours to cool. Put through sieve or a few layers of cheese cloth. Place back into saucepan and bring to a boil and cook until mixture is reduced to about half, about 45 minutes. Tie peppercorns in a cheesecloth bag; Add with remaining ingredients and cook slowly until mixture is the consistency of honey, about 1 1/2 hours. As mixture thickens, stir frequently to prevent from sticking. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place in a hot water bath 20 minutes for pints and 30 minutes for quarts. Remove from hot water using a jar lifter and place on a towel and let stand overnight to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. Yields about 4-5 pints. To use, add 1 Cup of salad oil to 1 pint jar of barbecue sauce and mix thoroughly. | 
