Monday, September 13, 2010

Zesty Peach Barbeque Sauce

Can Jam Challenge #9

I remember the first time I made this sauce and spooned it over a home-roasted, pulled pork sandwich with a dollop of homemade cole slaw. I think I exclaimed, “Holy crap, this is GOOD!" although I may have used more colorful adjectives.

I’m a sweet BBQ sauce southern girl, and this Zesty Peach Barbecue Sauce is just the ticket! It’s good over chicken, ribs, and would even serve as a wonderful dipping sauce for chicken fingers. It’s sweet, fruity, and has a tiny bit of heat, but I like it that way.

One thing I’ve noticed about many canning and preserving recipes is they all seem to have the same flavor profile in one form or another (cinnamon, allspice, mace, dill, peppercorns, etc.). I try to find different flavor combinations so it doesn’t feel like I have a gazillion jars of the same thing.

Home canned zesty peach barbeque sauceNow I know that BBQ season is almost over, but peaches are at the end of their slurpy best right now, so don't miss out!

Zesty Peach Barbecue Sauce
Recipe Source: Ball Complete Book of Home Preserving
Yield: 8 half pints

6 cups finely chopped, pitted, peeled peaches
1 cup finely chopped, seeded red bell pepper
3 cup finely chopped onion
3 tablespoons finely chopped garlic
1 ¼ cups liquid honey
¾ cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper flakes
2 teaspoons dry mustard
2 teaspoons canning salt

In a large, stainless steel saucepan, combine peaches, red bell pepper, onion, garlic, honey, vinegar, Worcestershire sauce, hot pepper flakes, mustard, and salt. Bring to a boil over medium-high heat. Reduce heat to a light boil/simmer, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 25 minutes.

Ladle hot sauce into prepared canning jars, leaving ½ headspace. Process jars in a BWB for 15 minutes.

1 comment:

MathGirl said...

I have this book too, and I just made this recipe for the first time. I found the yield did not match the book's. It's tasty though.


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