recipe
Fruit

Zesty Peach BBQ Sauce

Turn your peaches into a sweet & savoury condiment. Golden orange with red flecks, this BBQ sauce not only looks amazing, but tastes out of this world. Spoon some over your chicken or fish this summer!

Ingredients:

  • 5 lb (2.3 kg) peaches
  • 1 cup (250 ml) finely chopped red bell pepper, 1 large
  • 1 cup (250 ml) finely chopped onion, 1 medium-large
  • 3 tbsp (45 ml) finely chopped garlic
  • 1 1/4 cups (300 ml) liquid honey
  • 3/4 cup (175 ml) apple cider vinegar
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 tsp (10 ml) Each: red pepper flakes, dry mustard & salt

Directions:

  • Place 8 clean 250 ml or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Blanch, peel and pit peaches; finely chop or pulse in a food processor and measure 6 cups (1500 ml). Combine all ingredients in a large stainless steel saucepan. Stirring frequently, boil over medium-high heat until mixture reaches desired consistency, 15 to 30 minutes. Remove from heat.
  • Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Reviews

August 9, 2017

Cindy

Georgetown

Love this recipe!