My challenge is coming up with a barbecue sauce that can be canned, but isn't too sweet. We just bought some that we used to like, but they've "improved" it to the point that the number 1 ingredient is HFCS, and it's soooo sweet, we can't eat it!

I'm starting with the NCHFP recipe:

Barbecue Sauce

* 4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes)

* 2 cups chopped celery

* 2 cups chopped onions

* 1-1/2 cups chopped sweet red or green peppers (about 3 medium peppers)

* 2 hot red peppers, cored, and chopped

* 1 teaspoon black peppercorns

* 2 cloves garlic, crushed

* 1 cup brown sugar

* 1 tablespoon dry mustard

* 1 tablespoon paprika

* 1 tablespoon canning salt

* 1 teaspoon hot pepper sauce (e.g., Tabasco)

* 1/8 teaspoon cayenne pepper

* 1-1/2 cups of (5%) vinegar

Yield: About 4 pint jars

*Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half, (about 45 minutes).

3. Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1½ to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns.

4. Fill hot sauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

5. Process in a boiling water canner according to the recommendations in Table 1 (20 minutes for half pints or pints). Let cool, undisturbed, 12 to 24 hours and check for seals.

Note: There are many types of barbecue sauce recipes and the acidity will vary among recipes. This canning process is intended for this recipe and procedure.

My questions are:

1. How much can I reduce the sugar? Is it in there for taste (like Annie's Salsa) or as a preservative?

2. Can I remove the celery (2 cups) and substitute roasted carrots (about 1 cup)? Close pH values, our carrots are roasted with no added oil or anything, and less quantity anyway.

3. We have a lot of already-pureed tomatoes in the freezer (nothing added-just tomatoes). According to the Ball produce guide, 2-1/2 to 3 cups of chopped, peeled tomatoes equals 1-1/2 cups pureed tomatoes. We were thinking of starting with 8 cups of our puree and follow the rest of the recipe.

Whatcha think? Or does anyone have another not-too-sweet sauce recipe?

Thanks!