1 (10 oz.) can tomato sauce
1 c. chopped celery
3 c. chopped onion
1 1/2 c. chopped sweet red peppers
1 1/2 c. brown Sugar Twin
3 cloves crushed garlic
1 tbsp. dry mustard
2 tsp. Lite salt
1 tsp. peppercorns
1 c. vinegar

Combine tomato sauce, onions, celery and peppers. Cook in 250 degree oven until mixture is reduced to about one-half. Tie peppercorns in a cheesecloth bag, add with remaining ingredients and cook until mixture is the consistency of catsup. Stir mixture occasionally. Does not stick to pan which should be granite or stainless steel. Pour hot into hot jars leaving 1/4" head space.

Adjust caps. Process pints 20 minutes in boiling water bath. Yield: about 4 to 5 pints.