In a large saucepan, combine the tomatoes, celery, onions, bell peppers, and jalapeno peppers. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables softened, about 30 minutes.

Transfer to a food processor in batches and process until smooth.

Return the smooth sauce to the saucepan and add in half the vinegar and half the brown sugar. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and boil gently, stirring every 5 minutes or so. Cook for 45 minutes. The sauce should reduce.

Add in the remaining vinegar and brown sugar, garlic, mustard, black pepper, red pepper, and salt. Boil gently, stirring frequently, until the mixture is the desired consistency. It will be similar to a thinner bottle BBQ sauce. This will take around 1 hour.

Meanwhile, prepare a boiling water canner, 8 half pint jars (or 4 pint jars), and lids.

Ladle the hot BBQ sauce into the hot jars, leaving 1/2 inch of headspace. Remove the air bubbles and adjust the headspace as needed. Wipe the rims of the jars and place the lids on top. Tighten the screwbands to finger-tip tight.

Place the jars in a boiling water canner, making sure they are completely covered by water. Bring to a boil. Process the half pints for 30 minutes or the pint jars for 35 minutes. Remove canner from heat and remove the lid. Wait for 5 minutes then remove the jars from the water.

Let the jars cool for 24 hours then check to make sure the lids have sealed. Store for up to 1 year.