Directions:

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  To make tomato juice wash, trim, and quarter tomatoes. Transfer to a large stockpot and bring to a boil. When the tomatoes are mushy add onions and blend with a hand blender until smooth.
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  Add the remaining ingredients except for the Thermflo. Bring to a boil and simmer over medium heat until cooked down (about 1 1/2-2 hours.)
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  Meanwhile, remove 1 1/2 cups of the bbq sauce to mix with the Thermflo later.
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  Place the Thermflo into a medium mixing bowl. Slowly whisk in the cooled and reserved barbecue mixture to make a slurry. Gradually whisk it into the pot of bbq sauce. Bring everything to a boil and remove from heat.
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  Pour bbq sauce into jars up to the headspace. Loosely close each jar shut and place it into a water canner or large pot. Fill with water about 3/4 full of the quart jar. Cover the pot with a lid and bring to a boil. Process for 20 minutes, covered after it boils.
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  Remove jars and twist each band tightly shut, using a kitchen towel. Allow jars to cool for at least 24 hours before checking if they are sealed.
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  Once sealed bbq sauce keeps for 1-2 years on the shelf.