Summer may be over, but that doesn’t mean we have to go without our favorite seasonal flavors! Fresh produce is always welcomed at our home, but fresh local produce… well, that gets a special seat at the table!
As I mentioned in my previous posts, Spicy Stuffed Bell Peppers and Double-Chocolate
Orange Zucchini Muffins, I was able to snag a fantastic deal on some local produce recently.
We've made our way through the onions, peppers, & zucchini, which were diced or shredded, and stored in the freezer. Now, it's time to get to the 50 pounds of peaches sitting on the counter!
Preserving peaches can seem like a daunting task because they require an important extra step. To get the best-looking, best-tasting products, it's important to remove the peach skins. To do this, simply place them into boiling water for approximately 60-90 seconds, then run them under cold water. The skins pretty much just slip right off!
After stocking my cabinet full of Peach Jam over the summer, I knew I wanted to try the next
item on my canning to-do list: Zesty Peach BBQ Sauce. I closely followed the recipe in my Ball cookbook which you can find here or online here.
This turned out great! It has a fantastic, sweet flavor with a hint of tang. Because this was my
first time making it, I made this recipe exactly as written. Next time, I think I will add double the spices and Worcestershire to give it that spicy heat we like! But all in all, it is delicious, and we will definitely enjoy it with pork, chicken, and over burgers.
Yield: Makes about 8 (8 oz) half pints
Ingredients:
6 cups finely chopped, pitted, & peeled peaches (about 3 pounds or 9 medium)
1 cup finely chopped seeded red bell pepper (about 1 large)
1 cup finely chopped onion (about 1 large)
3 tablespoons finely chopped garlic (about 14 cloves)
1-1/4 cups honey
3/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper flakes
2 teaspoons dry mustard
2 teaspoon non-iodized salt (I used Pink Himalayan)
Directions:
Prepare boiling water in canner. Heat jars in simmering water until ready for use. Do not boil.
Wash lids in warm soapy water and set bands aside.
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until the mixture thickens to the consistency of a thin commercial barbeque sauce (about 25 minutes).
If desired, puree in batches in a food processor, or use an immersion blender to help break down the peaches.
Ladle hot sauce into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim, and center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner.
Repeat until the jars are full.
Process for 15 minutes, adjusting for altitude. Turn off heat; remove the lid and let jars stand for 5 minutes. Remove jars and cool.
Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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