Suspend starch in water to form a thin slurry. In separate kettle, suspend seasoning in water and allow to rehydrate for at least 15 min. Mix vinegar and water and heat to 190'F. Slowly stir in starch slurry and continue heating until batch becomes thick and clear. Add high fructose corn syrup, tomato paste, salt, vegetable oil, soya sauce, and finally, rehydrated barbecue sauce seasoning. Heat to 190'F, fill and seal.
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