Peach Barbecue SauceAdapted from the Ball Canning Book
Makes 8 8-oz jars
6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
1 cup finely chopped seeded peppers (I use a mix of whatever I can pick from the garden)*
1 cup finely chopped onion (about 1 large)
3 Tbsp finely chopped garlic (about 14 cloves)
1-1/4 cups honey
3/4 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Set bands aside.
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process in a boiling water canner for 15 minutes, adjusting for altitude.
*Although the original recipe calls for bell pepper, I substitute jalapenos for at least half of the bell peppers to give it a little kick. We always grow several varieties and colors of peppers so I tend to use whatever is ready to be picked.
This is great to use when you're grilling and makes a nice pulled pork as well! Enjoy!