Zesty Peach Barbecue Sauce
This recipe takes some great fruit like peaches and makes it perfect for ribs, chicken, and pork to be elevated to the next level.
- 6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
- 1 cup finely chopped seeded red bell pepper (about 1 large)
- 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
In a large stainless steel or enameled dutch oven combine all ingredient and bring to a boil, stirring often. Continue to cook until mixture gets thick and gets to the consistency of a barbecue sauce, about 25 minutes. Remove from heat.
Filling the jars:
On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving ½” headspace. Remove air bubbles and refill to the proper headspace with the liquid brine if necessary.
Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.