Combine the first 12 ingredients in a 12 quart, stainless steel pot. Add the vinegar last, half at a time and taste for the amount of zing that you like. Simmer for 5 to 6 minutes. Mix the clear gel into the cool water. Add this to the pot, while stirring, a little at a time. When the sauce is as thick as you like it, stop adding the clear gel. If it's not as thick as you like it, mix up some more clear gel and cool water, at a 1:1 ratio. Pour into hot jars, remove any bubbles, clean the rims of the jars and lid them finger tight. Can in a pressure canner for 35 minutes. Start timing when the canner reaches 15 pounds of pressure. Let pressure drop of it's own accord. Remove the jars and let cool completely sitting on a clean towel on the counter.