peach barbecue sauce

Ingredients

• Servings: 48
• 7 large white peaches, peeled and pitted
• 5 large tomatoes, stems removed
• 1 large sweet onion, peeled
• 3 bell peppers - halved, seeded, and stems removed
• 10 cherry peppers - halved, seeded, and stems removed
• 5 jalapeno peppers - halved, seeded, and stems removed
• 4 cloves garlic, peeled
• 2 cups white sugar
• 1 cup apple vinegar
• 2 tablespoons liquid smoke flavoring
• 2 tablespoons herb seasoning (such as bragg® sprinkle seasoning) (optional)
• 1 tablespoon mustard seeds
• 1 tablespoon canning salt
• 1 tablespoon cracked black pepper
• 2 teaspoons celery seeds
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 (6 ounce) can tomato paste
• 6 1-pint canning jars with lids and rings

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 10 hrs 35 mins


• place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
• reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. remove from heat.
• puree mixture using a hand blender until well blended. pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. the strained sauce should be glossy and thick. stir in tomato paste and blend until smooth.
• sterilize jars and lids in boiling water for at least 5 minutes. pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.