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.